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Pumpkin salad with Beemster 30+ Medium

Serves 4. Prep: 10 minutes, cook time: 20 minutes


  • 1 butternut squash
  • 50 ml + 2 tbsp olive oil
  • 1 large red onion
  • 1 piece Beemster 30+ Medium (25 g)
  • 2 tbsp red wine vinegar
  • 1 tbsp maple syrup
  • 1 tsp Dijon mustard
  • 300g of mixed lettuce
  • 130 g roasted pumpkin seeds
  • 125 g of dried cranberries


  1. Preheat the oven to 200 C. Peel the butternut squash and cut it in half, lengthwise, remove the seeds. Cut into ½ cm slices and cut these in half. Mix the pumpkin with 2 tbsp of olive oil and season with salt and pepper. Put the pumpkin onto a baking tray lined with baking paper. Roast for 20 minutes, or until the pumpkin is golden brown and soft. Allow to cool to room temperature.
  2. Meanwhile, slice the red onion. Use a peeler to slice the Beemster cheese into thin slices.
  3. Stir the 50 ml of olive oil, red wine vinegar, maple syrup and Dijon mustard together in a bowl.
  4. Put the lettuce in a bowl and drizzle the dressing on it. Serve with the roasted pumpkin, roasted pumpkin seeds, red onion, dried cranberries and shaved Beemster cheese.