Autumn Salad with Roasted Pumpkin, Pear, and Gorgonzola - photo 1
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Autumn Salad with Roasted Pumpkin, Pear, and Gorgonzola

Salads Vegetarian Dishes Appetizers 50 min Easy 9 wyświetleń ~46.40 PLN - (0)
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Description

This salad is the essence of autumn on a plate. It combines an extraordinary harmony of flavors and textures, creating a dish that is both elegant and incredibly filling. The sweetness of the gently caramelized, roasted hokkaido pumpkin perfectly complements the juicy, fresh pear. The bold, slightly spicy, and creamy Gorgonzola cheese provides an excellent counterpoint to the sweeter ingredients, adding depth to the whole. Crunchiness is given by toasted walnuts, while the slightly peppery lamb's lettuce creates the perfect backdrop. Everything is tied together with a velvety vinaigrette made from olive oil, honey, and Dijon mustard, which balances all the flavors. The salad is not only delicious but also beautifully presented on the plate thanks to the contrast of the orange pumpkin, the green of the lamb's lettuce, and the white veins of the cheese. It is perfect as a light, standalone lunch, an exquisite appetizer at a party, or a side dish for roasted meats, such as duck or turkey.

Ingredients (12)

Servings:
4
  • Hokkaido pumpkin 400 g
  • Lamb's lettuce 100 g
  • Pear 2 szt.
  • Gorgonzola cheese 150 g
  • Walnuts 50 g
  • Extra virgin olive oil 0.4 łyżek
  • Balsamic vinegar 30 ml
  • Liquid honey 20 g
  • Dijon mustard 10 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Pieprz czarny świeżo mielony 2 szczypty
  • ✨ Opcjonalne
  • Pestki granatu 50 g
💰 Szacowany koszt dania: ~46.40 PLN (11.60 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of roasted pumpkin

1

Preheat the oven to 200°C with the convection function (or 220°C without convection). In the meantime, wash the hokkaido pumpkin thoroughly under running water. Place it on a stable cutting board and using a large, sharp knife, cut it in half. Then, cut each half again to obtain quarters. Use a metal spoon to scoop out the seeds and fibrous flesh from each quarter.

Ingredients: Hokkaido pumpkin
Use a sharp chef's knife, as raw pumpkin is hard. Make sure the cutting board doesn't slip on the countertop - you can place a damp cloth underneath it. The skin of hokkaido pumpkin does not need to be peeled; after baking, it becomes soft and edible.
2

Cut the pumpkin quarters crosswise into smaller pieces about 1.5-2 cm thick, resembling crescent shapes. Transfer the cut pumpkin to a large bowl. Drizzle with 1 tablespoon of olive oil (about 15 ml), sprinkle with a pinch of salt and a pinch of freshly ground pepper. Mix everything thoroughly with your hands, ensuring each piece of pumpkin is evenly coated with oil and seasonings.

Ingredients: Hokkaido pumpkin, Extra virgin olive oil, Salt, Pieprz czarny świeżo mielony
Mixing by hand is the most effective method to evenly distribute the spices. Do not pour the oil directly onto the baking sheet, as the pumpkin will not be coated evenly and may stick.
3

Line a large baking sheet with parchment paper. Arrange the pieces of pumpkin in a single layer, making sure they do not overlap. Place the sheet in the preheated oven and bake for 20-25 minutes. The pumpkin is ready when a fork easily pierces it, and its edges are slightly browned and caramelized. After baking, remove the sheet from the oven and set the pumpkin aside to cool slightly.

Ingredients: Hokkaido pumpkin
Using parchment paper will prevent the pumpkin from sticking and make cleanup easier. Do not overcrowd the baking tray – if the pieces are too close together, they will steam instead of roast, which will prevent them from browning.

Preparing the vinaigrette sauce

4

In a small jar with a lid, place all the sauce ingredients: 4 tablespoons of olive oil (60 ml), 2 tablespoons of balsamic vinegar (30 ml), 1 tablespoon of liquid honey (20g), and 1 teaspoon of Dijon mustard (10g). Add a pinch of salt and a pinch of freshly ground pepper.

Ingredients: Extra virgin olive oil, Balsamic vinegar, Liquid honey, Dijon mustard, Salt, Pieprz czarny świeżo mielony
A jar is a brilliant and simple tool for making sauces. Make sure it is clean and dry. If you don't have a jar, you can use a small bowl and a whisk, vigorously mixing until the ingredients are combined.
5

Tightly close the jar and shake it vigorously for about 20-30 seconds. You will see how the oil and vinegar, which were initially separated, combine into a smooth, uniform emulsion with a slightly creamy consistency. This is a sign that the dressing is ready. Set it aside.

Mustard acts as an emulsifier here – it helps combine the fat (olive oil) with the water (vinegar). If the dressing separates after sitting for a while, just shake it again right before drizzling it over the salad.

Salad composition

6

In a dry, small skillet, toast the walnuts over medium heat for 2-3 minutes, stirring frequently, until they become fragrant and lightly browned. Be careful not to burn them. Transfer them to a plate to cool. Gently rinse the lamb's lettuce and dry it thoroughly. Wash the pears, cut them into quarters, remove the seeds, and then slice them thinly. Crumble the Gorgonzola cheese into smaller pieces with your fingers.

Ingredients: Walnuts, Lamb's lettuce, Pear, Gorgonzola cheese
To dry the lettuce, it's best to use a salad spinner – this way the dressing will adhere better to the leaves. If you don't have one, spread the leaves on a clean cloth or paper towel and gently pat dry. Cut the pears just before serving to prevent them from browning.
7

On a large platter or on four individual plates, evenly arrange the dried lamb's lettuce, creating a green base. Artistically place pieces of slightly cooled roasted pumpkin on top. Between the pumpkin, insert slices of fresh pear. Then sprinkle everything with crumbled Gorgonzola cheese and toasted walnuts. If using, sprinkle everything with pomegranate seeds for added color and flavor.

Ingredients: Lamb's lettuce, Hokkaido pumpkin, Pear, Gorgonzola cheese, Walnuts, Pestki granatu
Do not mix all the ingredients in a bowl like a traditional salad. Layering them on a flat dish makes the dish look much more appetizing and each ingredient is clearly visible.
8

Just before serving the salad, shake the jar with the dressing vigorously once more. Drizzle the prepared dressing over the salad, trying to distribute it evenly over all the ingredients. Serve immediately while the lamb's lettuce is crisp and the pumpkin is still slightly warm.

It is crucial to drizzle the salad with dressing at the last moment. Doing this too early will cause the delicate leaves of lamb's lettuce to wilt under the influence of the acid from the vinegar.

Fun Fact

💡

Hokkaido pumpkin, unlike most of its cousins, comes from Japan, not America. It was cultivated on the Japanese island of Hokkaido in the late 19th century. Its great advantage is its thin, edible skin, which becomes soft and delicious after baking.

Best for

Elegancka przystawka Jesienny obiad Lekka kolacja Dodatek do pieczonych mięs

Tips

🍽️ Serving

Serve the salad on a large, flat platter to showcase its beautiful colors and ingredients. It pairs perfectly with a glass of chilled, dry white wine, such as Sauvignon Blanc or Pinot Grigio. You can also serve it with a piece of crusty baguette to scoop up the delicious dressing.

🥡 Storage

The salad tastes best when freshly prepared. If you want to prepare the ingredients in advance, store them separately in the fridge: roasted pumpkin in an airtight container (up to 2 days), dressing in a sealed jar (up to a week), and washed and dried lamb's lettuce in a container lined with paper towels. Assemble the salad just before serving.

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