Davidstow® 18 Month Extra Mature cheddar, Kale, Red Onion, Pumpkin & Quinoa Winter Salad, anyone?
Hello friends. So how are you today?
As the days grow colder, there’s nothing more comforting than a dish that brings together warmth, texture, and bold flavour.
This Davidstow® 18 Month Extra Mature Cheddar, Kale, Red Onion, Pumpkin & Quinoa Winter Salad is a vibrant celebration of seasonal goodness,perfectly balancing hearty, wholesome ingredients with the rich, tangy depth of Davidstow®’s signature cheddar.
Aged for 18 months to achieve its distinctive complexity, Davidstow® Extra Mature Cheddar adds a luxurious creaminess that beautifully complements the earthy kale, sweet roasted pumpkin, and nutty quinoa.
Whether served as a satisfying lunch, a festive side, or a light winter supper, this salad is as nourishing as it is flavourful.
Packed with protein, fibre, and essential nutrients, it’s a delicious way to stay energised through the cooler months — while indulging in the unmistakable taste of expertly matured cheddar.
Davidstow® 18 Month Extra Mature cheddar, Kale, Red Onion, Pumpkin & Quinoa Winter Salad:
18 Month Extra Mature cheddar, Kale, Red Onion, Pumpkin & Quinoa Winter Salad
Sometimes it’s hard to find a salad for those colder winter months, but this recipe really hits the spot.
Warming seasonal vegetables combined with a strong cheddar cheese is a match made in heaven, and the sweet dressing is incredibly simple to make but lifts the dish and warms the soul.
If you’re looking for a winter salad recipe that’s hearty, wholesome, and full of character, this dish delivers a perfect balance of nutrition and indulgence.
Discover how the distinctive taste of Davidstow® Cheddar can transform a simple salad into something truly extraordinary.
How To Make Davidstow® 18 Month Extra Mature cheddar, Kale, Red Onion, Pumpkin & Quinoa Winter Salad:
Ingredients:
- 1 red onion, cut into quarters
- 2 red chillies
- 2 parsnips, peeled then cut into 4 pieces lengthways, remove the core
- 100g curly kale (2/3 blanched, 1/3 friend – for texture)
- 20g pumpkin seeds (roasted)
- Pinch of linseeds
- 40g cooked quinoa black and white
- 20g honey
- 15g tarragon vinegar
- 30g virgin olive oil
- Shaved Davidstow® 18 Month Extra Mature
How To Make:
- Preheat a deep fat fryer to 150°C.
- Roasted vegetables: Wrap the red onions, chillis and parsnips all separately in tin foil parcels with a drizzle of olive oil, few sprigs of rosemary and salt.
- Place these onto a roasting tray and bake until soft. Be careful when unwrapping the tin foil parcels, as you wouldn’t want to burn yourself.
- Quinoa: Cook the white and black quinoa in separate saucepans of simmering salted water, until just cooked. Drain well and mix with a drizzle of olive oil.
- Curly kale: Wash the kale very well and drain. Then fry 1/3 of the kale in a hot frying pan with a drizzle of vegetable oil until crispy. Drain well on kitchen paper and season with fine salt. Take the other 2/3 of the kale and cook in boiling salted water for 2 minutes until tender. Drain well.
- Dressing: Mix the honey and tarragon vinegar together in a bowl and slowly whisk in the virgin olive oil.
- Now mix all the above ingredients together in a bowl and season with salt and black pepper. This is best served warm.
18 Month Extra Mature cheddar, Kale, Red Onion, Pumpkin & Quinoa Winter Salad:
Davidstow® 18 Month Extra Mature cheddar, Kale, Red Onion, Pumpkin & Quinoa Winter Salad.
Recipe c/o Created by Lee Westcott for Davidstow®.
Fancy making this Davidstow® 18 Month Extra Mature cheddar, Kale, Red Onion, Pumpkin & Quinoa Winter Salad?
Claire Justine Oxox- Over 50s Lifestyle Blog. You can also read more about me here: Over 50s Lifestyle Blog.
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