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

Wegetariańskie Salads Vegetarian Dishes Appetizers 45 min Easy 7 wyświetleń ~31.91 PLN - (0)
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Description

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. The sweetness of roasted hokkaido pumpkin perfectly complements the juicy, sweet pear. The sharp, bold, and slightly salty taste of gorgonzola cheese serves as an excellent counterpoint to these sweet notes. Crunchiness is added by toasted walnuts, which release their deep aroma. The whole is bound together by a velvety, sweet-and-sour vinaigrette made with olive oil, balsamic vinegar, and honey. Served on arugula and lamb's lettuce, the salad not only tastes exquisite but also looks stunning, making it an ideal choice for a festive dinner, an appetizer at a party, or a nutritious, light lunch.

Ingredients (12)

Servings:
4
  • Hokkaido pumpkin 500 g
  • Mieszanka sałat (rukola, roszponka) 150 g
  • Gruszka (np. konferencja) 1.1 szt.
  • Gorgonzola cheese 100 g
  • Walnuts 50 g
  • Extra virgin olive oil 0.3 łyżek
  • Balsamic vinegar 30 ml
  • Liquid honey 20 g
  • Dijon mustard 5 g
  • Sea salt 2 g
  • 🌿 Przyprawy
  • Pieprz czarny świeżo mielony 2 szczypty
  • ✨ Opcjonalne
  • Pestki granatu 30 g
💰 Szacowany koszt dania: ~31.91 PLN (7.98 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. You don't need to peel it; the skin becomes delicious and soft after baking. Cut the pumpkin in half using a large, sharp knife. Be careful, as it is hard. Then, using a sturdy metal spoon, scoop out the seed cavity along with the fibrous flesh. You can keep the seeds, wash them, dry them, and roast them separately as a snack.

Ingredients: Hokkaido pumpkin
It's best to place the pumpkin on a stable cutting board. If you have trouble cutting it, you can first cut off the end with the stem to create a flat base. The oven must be well preheated before placing the pumpkin inside, as this will ensure a crispy skin.
2

Cut the pumpkin halves into thick slices about 2-3 cm wide, and then cut each slice into cubes with sides of about 2-3 cm. Transfer the chopped pumpkin to a large bowl. Drizzle with 1 tablespoon of olive oil (about 15 ml), sprinkle with salt and freshly ground pepper. Mix thoroughly with your hands so that each piece of pumpkin is evenly coated with oil and seasonings.

Ingredients: Hokkaido pumpkin, Extra virgin olive oil, Sea salt, Pieprz czarny świeżo mielony
Try to make the pieces of pumpkin similar in size. This way, they will bake evenly at the same time. Mixing by hand is the most effective; it allows you to 'massage' the spices into the pumpkin.
3

Line a large baking sheet with parchment paper. Arrange the pieces of pumpkin in a single layer, leaving small gaps between them. Place the sheet in the preheated oven and bake for 20-25 minutes. The pumpkin is ready when a fork easily pierces its flesh and the edges are slightly browned and caramelized. After baking, remove the sheet from the oven and let the pumpkin cool slightly.

Ingredients: Hokkaido pumpkin
Do not arrange the pieces of pumpkin too tightly, as they will steam instead of roasting and won't be crispy. Halfway through baking, you can gently stir the pumpkin on the tray to ensure it browns evenly. Be careful not to burn it.

Preparing the vinaigrette sauce

4

While the pumpkin is baking, prepare the dressing. In a small jar with a lid, pour in the remaining 3 tablespoons of olive oil (about 45 ml), balsamic vinegar, liquid honey, and add Dijon mustard. Season with a pinch of salt and pepper. Close the jar and shake it vigorously for about 30 seconds until all the ingredients combine into a uniform, smooth emulsion. The dressing should thicken slightly. Taste and adjust seasoning if necessary.

Ingredients: Extra virgin olive oil, Balsamic vinegar, Liquid honey, Dijon mustard, Sea salt, Pieprz czarny świeżo mielony
Using a jar is the easiest way to perfectly mix the dressing. If you don't have one, use a small bowl and a whisk - first combine the vinegar, honey, and mustard, then, while continuously mixing, gradually pour in the olive oil.

Salad composition

5

Spread the walnuts on a dry, non-stick skillet. Heat over medium heat, stirring or shaking the skillet frequently, for about 3-4 minutes. Be careful not to burn them. When they start to smell fragrant and lightly brown, remove them from the skillet and set aside to cool. Then roughly chop them with a sharp knife.

Ingredients: Walnuts
Toasting nuts releases essential oils, which deepens and intensifies their flavor. Do not leave the pan while toasting, as the nuts can easily burn.
6

Wash and thoroughly dry the salad mix. It's best to use a salad spinner for this. Wash the pear, cut it into quarters, remove the core, and slice it thinly. Crumble the gorgonzola cheese into smaller pieces with your fingers.

Ingredients: Mieszanka sałat (rukola, roszponka), Gruszka (np. konferencja), Gorgonzola cheese
Thoroughly drying the lettuce is key! If the leaves are wet, the vinaigrette will run off them and collect at the bottom of the bowl instead of coating them. It's best to slice the pear just before serving to prevent it from browning.
7

On a large platter or in a wide, shallow bowl, evenly spread the dried lettuce. Artfully arrange pieces of slightly cooled roasted pumpkin on the green layer. Place slices of pear between the pumpkin. Then sprinkle everything with crumbled gorgonzola cheese and toasted, chopped walnuts. If using, sprinkle the salad with pomegranate seeds for added color and juiciness.

Ingredients: Mieszanka sałat (rukola, roszponka), Hokkaido pumpkin, Gruszka (np. konferencja), Gorgonzola cheese, Walnuts, Pestki granatu
Arranging the salad on a flat platter 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; layer the ingredients.
8

Just before serving, shake the jar of dressing vigorously again to emulsify it. Drizzle the prepared vinaigrette over the salad, trying to distribute it evenly over all the ingredients. Serve immediately to keep the lettuce crisp.

Never dress the salad in advance. The vinegar in the dressing will cause the delicate lettuce leaves to wilt quickly and lose their crispness. Always add the dressing at the very end.

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 greatest culinary advantage is its thin, edible skin, which becomes soft and delicious when roasted.

Best for

Elegancka przystawka Jesienna kolacja Lekki obiad Dodatek do dań na Święto Dziękczynienia

Tips

🍽️ Serving

The salad is best served on a large, flat platter to showcase its beautiful colors and variety of ingredients. It tastes great on its own as a light meal, but it can also be served as a side dish to roasted chicken, turkey, or steak. It pairs wonderfully with a glass of dry white wine, such as Sauvignon Blanc.

🥡 Storage

Unfortunately, the salad is not suitable for storage after being dressed with the sauce. If you are preparing it in advance, store all the ingredients separately in airtight containers in the fridge: roasted pumpkin, crumbled cheese, toasted nuts, and the dressing. Keep the lettuce in the fridge in a bag with a few drops of water. Combine everything just before serving.

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