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 18 wyświetleń ~52.75 PLN - (0)
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Description

This autumn salad is the essence of seasonal flavors and colors, delighting both the palate and the eyes. It is a perfect combination of the sweetness of roasted Hokkaido pumpkin and juicy pear, which contrasts beautifully with the bold, salty taste of Gorgonzola cheese. Crunchy walnuts add texture, while slightly spicy arugula and bitter radicchio create the perfect backdrop for the other ingredients. The whole dish is brought together by a velvety, sweet-and-sour dressing made from maple syrup and Dijon mustard. The salad is not only delicious but also incredibly nutritious – rich in vitamins, fiber, and healthy fats. It can be served as an elegant appetizer at a gathering, a hearty, light lunch, or as a gourmet side dish to roasted meats, such as chicken or pork tenderloin. Its composition is a tribute to the autumn gifts of nature, and the preparation is simpler than it might seem.

Ingredients (12)

Servings:
4
  • Hokkaido pumpkin 400 g
  • Salad mix (arugula, radicchio) 150 g
  • Pear 1.7 szt.
  • Gorgonzola cheese 100 g
  • Walnuts 50 g
  • Extra virgin olive oil 0.4 łyżek
  • Maple syrup 30 ml
  • Apple cider vinegar 30 ml
  • Dijon mustard 15 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Pieprz czarny świeżo mielony 2 szczypty
  • ✨ Opcjonalne
  • Dried cranberries 30 g
💰 Szacowany koszt dania: ~52.75 PLN (13.19 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the pumpkin

1

Preheat the oven to 200°C (fan) or 220°C (top-bottom). Thoroughly wash the Hokkaido pumpkin under running water, then dry it with a paper towel. Place the pumpkin on a stable cutting board. Use a large, sharp chef's knife to cut the pumpkin in half. Then, using a spoon, scoop out the seeds and fibrous flesh from each half.

Ingredients: Hokkaido pumpkin
The skin of Hokkaido pumpkin is edible and becomes soft when roasted, so you don't need to peel it! To make cutting easier, you can first cut off a small piece from the bottom of the pumpkin so it stands stable on the board.
2

Cut the pumpkin halves into cubes about 2 cm on each side. Transfer the chopped pumpkin to a large bowl. Add 2 tablespoons (30g) of olive oil, a pinch of salt, and a pinch of freshly ground black pepper. Mix everything thoroughly with your hands or a large spoon, ensuring that each piece of pumpkin is evenly coated with oil and spices.

Ingredients: Hokkaido pumpkin, Extra virgin olive oil, Salt, Pieprz czarny świeżo mielony
Evenly coating the pumpkin with oil is key to achieving a golden color and preventing it from sticking to the baking sheet. Don't be afraid to use your hands – it's the best way to mix thoroughly.
3

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

Ingredients: Hokkaido pumpkin
Spreading the pumpkin in a single layer ensures even baking and crispy edges. If the pieces are stacked on top of each other, they will start to steam instead of bake. Check the pumpkin after 20 minutes, as the baking time depends on the size of the cubes.

Preparing the vinaigrette sauce

4

While the pumpkin is baking, prepare the sauce. Take a small jar with a lid. Pour in the remaining 3 tablespoons (45g) of olive oil, 2 tablespoons (30g) of apple cider vinegar, 2 tablespoons (30g) of maple syrup, and 1 tablespoon (15g) of Dijon mustard. Add a pinch of salt and a pinch of pepper.

Ingredients: Extra virgin olive oil, Apple cider vinegar, Maple syrup, Dijon mustard, Salt, Pieprz czarny świeżo mielony
Using a jar is the simplest and most effective way to perfectly combine the sauce ingredients. Alternatively, you can use a small bowl and a whisk, pouring the oil in a thin stream at the end while mixing vigorously.
5

Tightly close the jar and shake it vigorously for about 30 seconds. You will see the ingredients start to combine, creating a smooth, uniform, and slightly creamy emulsion. This is a sign that the dressing is ready. Taste the sauce and, if necessary, season it with an extra pinch of salt or pepper.

Mustard acts as a natural emulsifier, helping to combine oil with vinegar. If the dressing separates, just shake it again right before drizzling over the salad. This is a normal occurrence.

Salad composition

6

In a dry, medium skillet, toast the walnuts over low heat for 2-3 minutes, stirring frequently, until they start to release a strong aroma and lightly brown. Be careful not to burn them. Remove from the skillet and set aside. Wash and dry the pears, then slice them thinly or cut them into quarters, removing the cores. Crumble the Gorgonzola cheese into smaller pieces with your fingers.

Ingredients: Walnuts, Pear, Gorgonzola cheese
Toasting nuts brings out their depth of flavor and adds wonderful crunchiness. It's best to slice the pear just before serving to prevent it from browning. You can drizzle a little lemon juice on it to prevent this.
7

On a large, flat plate or in a wide bowl, evenly spread the salad mix to create a green-purple base. Artistically arrange the cooled pieces of roasted pumpkin and slices of fresh pear on the salad. Scatter crumbled Gorgonzola cheese and toasted walnuts in between. If using, sprinkle dried cranberries over the top for added color and flavor.

Ingredients: Salad mix (arugula, radicchio), Hokkaido pumpkin, Pear, Gorgonzola cheese, Walnuts, Dried cranberries
Serving the salad on a large, flat dish allows all the ingredients to be showcased and makes it look more appetizing. Try to distribute the ingredients evenly so that every bite is full of flavor.
8

Just before serving, shake the jar with the dressing again and drizzle it evenly over the entire salad. Serve immediately to keep the lettuce leaves crisp and fresh.

The most important rule when serving salads: always add the dressing at the very end. If you pour the dressing on the salad too early, the leaves will wilt under the weight of the sauce and lose their crunchiness.

Fun Fact

💡

Gorgonzola cheese, one of the oldest blue cheeses, has been produced since the 9th century in the Italian town of Gorgonzola, from which it gets its name. Legend has it that it was created by accident when a lovesick cheesemaker, in a hurry to go on a date, carelessly left the curd, which became covered in mold overnight.

Best for

Elegancka przystawka na przyjęciu Lekki, sycący lunch Dodatek do pieczonych mięs lub grillowanego halloumi Kolacja we dwoje

Tips

🍽️ Serving

The salad is best served on a large, flat platter, which beautifully showcases all the colorful ingredients. It pairs perfectly with a glass of chilled, dry white wine, such as Sauvignon Blanc. It can also be served with garlic-rubbed sourdough bread croutons.

🥡 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 3 days, dressing for a week, and it's best to prepare the rest of the ingredients fresh. Combine the salad with the dressing just before serving.

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