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 50 min Easy 14 wyświetleń ~43.84 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 elegant and incredibly satisfying. The sweetness of roasted hokkaido pumpkin perfectly complements the juicy, slightly tart pear. The bold, salty, and creamy gorgonzola cheese serves as an excellent counterpoint, adding depth and character to the dish. Crunchiness is provided by toasted walnuts, while the slightly peppery taste of arugula and the delicacy of lamb's lettuce create the perfect backdrop for the main ingredients. The whole dish is brought together by a velvety vinaigrette dressing made from olive oil, balsamic vinegar, and honey, which balances all the flavors. The salad is not only delicious but also beautifully presented, thanks to the contrasting colors of orange, green, and white. It works perfectly as an exquisite appetizer, a light lunch, or a side dish to roasted meats, such as duck breast.

Ingredients (13)

Servings:
4
  • Hokkaido pumpkin 500 g
  • Salad mix 150 g
  • Pear 2 szt.
  • Gorgonzola dolce cheese 100 g
  • Walnuts 50 g
  • Extra virgin olive oil 0.5 łyżek
  • Balsamic vinegar 30 ml
  • Liquid honey 20 g
  • Dijon mustard 5 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Pieprz czarny świeżo mielony 2 szczypty
  • ✨ Opcjonalne
  • Dried thyme 1 łyżeczka
  • Pestki granatu 30 g
💰 Szacowany koszt dania: ~43.84 PLN (10.96 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 and bottom). Thoroughly wash the hokkaido pumpkin under running water and dry it with a paper towel. Place it on a stable cutting board and using a large, sharp knife, cut it in half. Then, using a spoon, scoop out the seeds and fibrous flesh from each half. Do not peel the skin - the skin of hokkaido pumpkin is edible and becomes soft after baking.

Ingredients: Hokkaido pumpkin
Be careful when cutting hard pumpkin. Use a sharp chef's knife, it will make the work much easier and increase safety. You can wash, dry, and roast the pumpkin seeds - they make a great snack.
2

Cut the pumpkin halves into cubes about 2-3 cm on each side. Transfer the chopped pumpkin to a large bowl. Add 2 tablespoons of olive oil, one pinch of salt, and one pinch of pepper. If using, add the dried thyme now. Mix everything thoroughly with your hands so that each piece of pumpkin is evenly coated with oil and seasonings.

Ingredients: Hokkaido pumpkin, Extra virgin olive oil, Salt, Pieprz czarny świeżo mielony, Dried thyme
Mixing by hand is the most effective method. This way, you can be sure that the spices reach every nook and cranny. Don't overdo it with the oil; the pumpkin should be lightly coated, not swimming in it.
3

Line a large baking tray with parchment paper. Spread the seasoned pumpkin in a single layer, ensuring the pieces do not touch each other. Place the tray 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 tray from the oven and let the pumpkin cool slightly.

Ingredients: Hokkaido pumpkin
Spreading the pumpkin in a single layer is key! If the pieces are stacked on top of each other, they will steam instead of roast and won't achieve a delicious, caramelized crust. Use a large baking sheet, and if necessary, bake on two sheets.

Preparing the sauce

4

While the pumpkin is baking, prepare the vinaigrette. In a small jar with a lid, pour in 4 tablespoons of olive oil, 2 tablespoons of balsamic vinegar, 1 tablespoon of liquid honey, and 1 teaspoon of Dijon mustard. Add a pinch of salt and pepper. Close the jar and shake it vigorously for about 30 seconds, until all the ingredients combine into a smooth, uniform emulsion. The dressing should thicken slightly.

Ingredients: Extra virgin olive oil, Balsamic vinegar, Liquid honey, Dijon mustard, Salt, Pieprz czarny świeżo mielony
Using a jar is the simplest and cleanest way to make the perfect vinaigrette. If you don't have a jar, you can use a small bowl and a whisk - first combine the vinegar, honey, and mustard, and then, while continuously mixing, slowly drizzle in the oil.

Salad composition

5

In a dry, small skillet, toast the walnuts. Set the burner to medium heat and heat the nuts for 2-3 minutes, stirring or tossing the skillet frequently. Be careful not to burn them. They will be ready when they start to smell fragrant and lightly brown. Remove them from the skillet and set aside to cool. Then, chop them coarsely with a knife.

Ingredients: Walnuts
Do not walk away from the pan while toasting the nuts - they burn very quickly! Toasting in a dry pan (without fat) releases natural oils and makes the nuts crunchier and more aromatic.
6

Place the salad mix in a large bowl or spread it out on a flat, wide platter. Wash the pears, dry them, cut them into quarters, and remove the cores. Then slice them thinly. Arrange the pear slices on the salad. Add the cooled, roasted pumpkin. Crumble the gorgonzola cheese with your fingers into smaller pieces and distribute it evenly over the salad.

Ingredients: Salad mix, Pear, Hokkaido pumpkin, Gorgonzola dolce cheese
To prevent the pear from browning, you can drizzle it with a little lemon juice. Arranging the ingredients on a platter instead of mixing them in a bowl will give you a more elegant effect, where each element is clearly visible.
7

Just before serving, drizzle the salad with the prepared vinaigrette. Sprinkle everything with toasted walnuts. If using, garnish the salad with pomegranate seeds, which will add color and juiciness. Gently mix or serve immediately, allowing guests to combine the ingredients on their plates themselves.

Ingredients: Walnuts, Pestki granatu
Remember to drizzle the salad with dressing just before serving. Otherwise, the delicate lettuce leaves will wilt and lose their crispness. If you're preparing the salad in advance, store all the ingredients and dressing separately in the refrigerator.

Fun Fact

💡

Legend has it that Gorgonzola cheese was created by accident. A young, lovestruck cheesemaker, in a hurry to meet his beloved, carelessly left the cheese curd out overnight. The next day, wanting to hide his mistake, he mixed it with fresh curd. After a few weeks, he discovered that blue-green veins had formed in the cheese, and its flavor had become unique and delicious.

Best for

Elegancka przystawka Lekki lunch Dodatek do dań mięsnych Jesienna kolacja w gronie przyjaciół

Tips

🍽️ Serving

Serve the salad on a large, flat platter or on individual plates to fully showcase its beautiful colors and variety of ingredients. It pairs perfectly with a glass of chilled, dry white wine, such as Sauvignon Blanc or Pinot Grigio. It can also be served with sourdough bread toast.

🥡 Storage

The salad tastes best when freshly prepared. If you have leftover portions, store the dressing and the rest of the ingredients separately in airtight containers in the fridge for up to 2 days. The roasted pumpkin can be stored for up to 3 days. Do not store the salad dressed with the dressing, as it will quickly lose its freshness.

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