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

Salads Vegetarian Dishes Appetizers 45 min Easy 17 wyświetleń ~43.40 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 hearty and elegant. The sweetness of roasted Hokkaido pumpkin, whose skin becomes soft and edible after baking, pairs perfectly with the juicy, slightly tart pear. The bold, salty, and creamy gorgonzola cheese serves as an excellent counterpoint to the sweet notes, while the crunchy, toasted walnuts add depth and a pleasant texture to the dish. All of this is enveloped in a velvety vinaigrette made from olive oil, balsamic vinegar, and a touch of honey, which brings all the ingredients together into a cohesive whole. Served on a mix of fresh greens, with a dominant note of spicy arugula, the salad is not only delicious but also visually appealing due to the contrasting colors of orange, green, and white. It is perfect as a light lunch, an exquisite appetizer, or a side dish to roasted meats.

Ingredients (13)

Servings:
4
  • Hokkaido pumpkin 500 g
  • Mieszanka sałat (rukola, roszponka) 150 g
  • Conference pear 1.7 szt.
  • Gorgonzola cheese 100 g
  • Walnuts 50 g
  • Extra virgin olive oil 0.5 łyżek
  • Balsamic vinegar 30 ml
  • Liquid honey 20 g
  • Dijon mustard 10 g
  • 🌿 Przyprawy
  • Salt 0.2 szczypt
  • Pieprz czarny świeżo mielony 4 szczypty
  • ✨ Opcjonalne
  • Maple syrup 20 ml
  • Dried cranberries 30 g
💰 Szacowany koszt dania: ~43.40 PLN (10.85 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the pumpkin

1

Preheat the oven to 200°C with the convection function (or 220°C top-bottom). Wash the hokkaido pumpkin thoroughly under running water. Place it on a stable cutting board, cut off the hard stem, and slice it in half using a large, sharp knife. Use a metal spoon to scoop out the seeds and fibrous flesh from the center of both halves. Then, cut the pumpkin into even cubes about 2-3 cm on each side. Remember, do not peel the skin!

Ingredients: Hokkaido pumpkin
Use a sturdy chef's knife to cut the pumpkin. If the pumpkin is very hard, you can first pierce it in several places and heat it in the microwave for 2-3 minutes, which will soften the skin and make cutting easier. Be careful with your fingers!
2

Transfer the chopped pumpkin to a large bowl. Drizzle it with about 2 tablespoons (30 ml) of olive oil, season with 3 pinches of salt and 2 pinches of freshly ground pepper. If you are using maple syrup, add it now. Mix everything thoroughly with your hands, ensuring that each piece of pumpkin is evenly coated with oil and seasonings.

Ingredients: Hokkaido pumpkin, Extra virgin olive oil, Salt, Pieprz czarny świeżo mielony, Maple syrup
Mixing by hand is the most effective – you can be sure that the spices reach everywhere. Don't skimp on the oil, as it will help the pumpkin brown beautifully and prevent it from drying out.
3

Line a large baking sheet with parchment paper. Spread the seasoned pumpkin in a single layer, making sure the pieces do not touch each other. Place in the preheated oven and bake for about 20-25 minutes. Halfway through baking, stir the pumpkin with a spatula. The pumpkin is ready when a fork easily pierces it, and the edges are nicely browned and slightly caramelized.

Ingredients: Hokkaido pumpkin
Use a large baking tray so the pumpkin has space. If the pieces are too close together, they will steam instead of roast and won't be crispy. The baking time depends on the size of the cubes and the oven, so check the pumpkin after 18 minutes.

Preparing the vinaigrette sauce

4

While the pumpkin is baking, prepare the dressing. In a small jar with a lid, pour in the remaining 4 tablespoons (60 ml) of olive oil, 2 tablespoons (30 ml) of balsamic vinegar, add honey, Dijon mustard, and 2 pinches each of salt and pepper. Close the jar and shake it vigorously for about 30 seconds until all the ingredients combine into a smooth, slightly thickened emulsion. Taste and adjust seasoning if necessary.

Ingredients: Extra virgin olive oil, Balsamic vinegar, Liquid honey, Dijon mustard, Salt, Pieprz czarny świeżo mielony
A jar is the simplest and most effective 'emulsifier' in the home kitchen. Alternatively, you can place the ingredients in a small bowl and vigorously whisk with a small whisk, gradually adding the oil in a thin stream. The sauce should be perfectly balanced – sweet, sour, and salty.

Preparation of the remaining ingredients

5

In a dry, small skillet, toast the walnuts. Set the burner to medium heat and toast the nuts for 3-4 minutes, stirring or tossing the skillet frequently, until they start to smell intense and lightly brown. Be careful not to burn them, as they will become bitter. Immediately transfer them to a plate to stop the toasting process and let them cool.

Ingredients: Walnuts
Do not walk away from the pan while toasting the nuts – they burn very quickly! Dry roasting, without fat, releases the essential oils from the nuts, which greatly enhances their flavor and crunchiness.
6

Wash and dry the pears. Do not peel them. Cut them into quarters, and then use a small knife to remove the seeds. Slice each quarter into thin slices about 3-4 mm thick. Take the gorgonzola cheese out of the fridge and crumble it into smaller, irregular pieces using a fork or your fingers.

Ingredients: Conference pear, Gorgonzola cheese
Cut the pear just before serving the salad to prevent it from darkening. If you need to do it earlier, lightly drizzle it with lemon juice. Crumbling the cheese instead of cutting it creates a more interesting visual effect and better distributes its flavor.

Salad composition

7

On a large, flat plate or in a wide bowl, evenly spread the washed and dried salad mix. On the green bed, arrange the cooled (it can be slightly warm) roasted pumpkin. Next, add slices of pear, artistically placing them between the pieces of pumpkin. Sprinkle everything with crumbled gorgonzola cheese and toasted walnuts. If using, add a handful of dried cranberries now.

Ingredients: Mieszanka sałat (rukola, roszponka), Hokkaido pumpkin, Conference pear, Gorgonzola cheese, Walnuts, Dried cranberries
Arranging the salad on a flat dish instead of in a deep bowl allows all the ingredients to be showcased and makes the dish look more appetizing. Do not mix everything together – layering ensures that each bite will have a varied texture.
8

Just before serving, shake the jar with the dressing vigorously again to emulsify it. Drizzle the prepared vinaigrette over the salad, trying to distribute it evenly over all the ingredients. Serve immediately so that the lettuce leaves remain crisp and fresh.

The biggest mistake is drizzling the salad with dressing too early. The acidity in the dressing will cause the delicate lettuce leaves to wilt quickly. Always dress the salad just before serving it at the table.

Fun Fact

💡

Hokkaido pumpkin, originating from Japan, is one of the few pumpkin varieties whose skin is fully edible after cooking. It becomes soft and tender, and eating it provides an extra portion of fiber and nutrients.

Best for

Elegancka kolacja Jesienny obiad Lekki lunch Dodatek do dań mięsnych

Tips

🍽️ Serving

The salad is best served on a large, flat platter, which beautifully showcases its colors and ingredients. It can be served as a standalone dish with a side of crispy baguette or garlic croutons, or as a side to roasted chicken, turkey, or pork tenderloin.

🥡 Storage

If you are preparing a salad in advance, store all the ingredients separately in airtight containers in the refrigerator. Roasted pumpkin can be stored for up to 2 days, and the dressing in a jar for a week. Assemble the salad and drizzle with dressing just before serving to maintain freshness.

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