This salad is the essence of autumn on a plate. It combines an extraordinary palette of flavors, textures, and colors, creating a dish that is both hearty and elegant. Sweet, slightly caramelized roasted hokkaido pumpkin, with its nutty flavor and velvety texture, serves as the perfect base. Its warmth contrasts with the juicy, crunchy sweetness of fresh pear. Bold, sharp, and creamy Gorgonzola cheese adds depth and a spicy character, breaking through the sweeter notes. The dish is completed by crunchy, lightly toasted walnuts, which introduce an earthy element. All the ingredients are bound together by a velvety, sweet-and-sour vinaigrette made with honey and balsamic vinegar. The salad is not only delicious but also visually stunning – the orange of the pumpkin, the green of the greens, and the white of the cheese create an appetizing composition. It is perfect as a light lunch, an elegant appetizer at a gathering, or a hearty dinner.
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Preheat the oven to 200°C (180°C with fan). Line a large baking tray with parchment paper. This will prevent the pumpkin from sticking and make cleanup easier.
Thoroughly wash the hokkaido pumpkin under running water and dry it with a paper towel. Using a large, sharp knife, cut the pumpkin in half. Then, using a spoon, remove all the seeds and fibrous parts from the inside. The skin of the hokkaido pumpkin does not need to be peeled; it is edible and becomes soft after baking. Cut the pumpkin halves into cubes with a side of about 2 cm.
Transfer the chopped pumpkin to a large bowl. Add 1 tablespoon (15g) of olive oil, 2 pinches (2g) of salt, and 1 pinch (1g) of pepper. Mix thoroughly with your hands or a large spoon to ensure each piece of pumpkin is evenly coated with the spices and oil.
Spread the seasoned pumpkin in a single layer on the prepared baking sheet. Place in the preheated oven and bake for 20-25 minutes. Halfway through baking (after about 10-12 minutes), stir the pumpkin with a spatula. The pumpkin is ready when it is tender (a fork can easily pierce it) and slightly browned at the edges. Remove from the oven and set aside to cool slightly.
In a small, dry skillet (without added fat), toast the walnuts over medium heat. Toast for 3-5 minutes, stirring or shaking the skillet frequently, until they start to smell intensely and lightly brown. Be careful not to burn them! Transfer the nuts to a plate to cool, then chop them coarsely with a knife.
Transfer the salad mix to a large bowl of cold water and gently stir. Let it sit for a minute so that the sand and debris settle to the bottom. Carefully remove the leaves by hand and transfer them to a salad spinner or gently dry them on a clean kitchen towel. Thorough drying is key for the dressing to adhere well to the leaves.
Wash and dry the pears. Cut them into quarters, then use a small knife to remove the cores. Slice each quarter into thin slices about 3-4 mm thick. Crumble the Gorgonzola cheese into smaller, irregular pieces with your fingers.
In a small jar with a lid, place all the sauce ingredients: 4 tablespoons (60g) of olive oil, 2 tablespoons (30g) of balsamic vinegar, 1 tablespoon (20g) of liquid honey, 1 teaspoon (10g) of Dijon mustard, and a pinch (1g) of salt and pepper each. Tightly close the jar and shake it vigorously for about 30 seconds, until the ingredients combine into a smooth, uniform emulsion.
On a large platter or in a wide, shallow bowl, evenly arrange the dried lettuce leaves to create a green base. Then, layer the cooled roasted pumpkin pieces, pear slices, crumbled Gorgonzola cheese, and chopped walnuts on top. If using, sprinkle everything with dried cranberries.
Just before serving, drizzle the salad with the prepared vinaigrette. Pour evenly, trying to reach all the ingredients. Do not toss the salad after drizzling with the dressing to maintain its volume and freshness. Serve immediately.
Hokkaido pumpkin, unlike most other varieties of pumpkin, was cultivated in Japan, not in America. Its name comes from the Japanese island of Hokkaido, where it was developed in the late 19th century from the American variety 'Hubbard'. Its edible skin is a significant culinary advantage!
Serve the salad on a large, flat platter to showcase all the colorful ingredients. You can additionally garnish it with fresh thyme leaves. It pairs perfectly with a glass of dry white wine, such as Sauvignon Blanc. As a side, you can serve crispy baguette croutons.
If you are preparing a salad in advance, store all the ingredients separately in airtight containers in the fridge. Roasted pumpkin, toasted nuts, crumbled cheese, and dressing can be prepared the day before. Prepare the lettuce leaves and pear just before serving. Combine everything and drizzle with dressing right before serving.
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