Biltong and pumpkin salad with Gorgonzola dressing

July 13, 2014 (Last Updated: January 11, 2019)

Recipe by Illanique van Aswegen

Biltong and pumpkin salad with Gorgonzola dressing

Serves: 4
Cooking Time: 1 hour


  • Dressing

  • 90g Gorgonzola
  • 5ml (1 tsp) Dijon mustard
  • 125ml (½ cup) fresh cream
  • 120g plain yoghurt
  • 60ml (¼ cup) milk
  • Salad

  • 750g pumpkin, peeled
  • 45ml (3 tbsp) olive oil
  • 30ml (2 tbsp) honey
  • 5ml (1 tsp) dried chilli flakes
  • 5ml (1 tsp) garlic, crushed
  • 900g chickpeas, drained
  • 100g baby spinach
  • 140g beef biltong, thinly sliced
  • handful pea shoots or fresh basil



For the dressing, crumble the Gorgonzola into a food processor. Add the remaining ingredients and blend until smooth.


For the salad, preheat the oven to 190°C. Dice the pumpkin into small bite-size pieces. Toss them together with the olive oil, honey, chilli flakes and garlic, place on a baking tray and cook until tender, 35 – 40 minutes. Remove from the oven and set aside to cool.


To assemble the salad, place some of the dressing at the bottom of the jar, add a layer of chickpeas and then some spinach leaves. Add the cooled pumpkin, then the sliced biltong and top with pea shoots or fresh basil.

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