This salad is the essence of autumn on a plate. It combines an extraordinary harmony of flavors and textures, creating a dish that delights both the palate and the eyes. The sweetness of gently caramelized, roasted hokkaido pumpkin perfectly complements the juiciness and subtle sweetness of fresh pear. The bold, sharp, and slightly salty Gorgonzola cheese serves as an excellent counterpoint to the milder ingredients, adding depth and character to the whole. Crunchiness is provided by toasted walnuts, which introduce a pleasant, nutty aftertaste. All these elements are brought together by a velvety, sweet-and-sour vinaigrette made from olive oil, balsamic vinegar, honey, and Dijon mustard. The salad is not only delicious but also incredibly colorful – the orange of the pumpkin, the green of the lamb's lettuce, and the white of the cheese create an appetizing mosaic. It is perfect as a light, standalone lunch, an elegant appetizer during a festive dinner, or as a gourmet side dish to roasted meats, especially poultry.
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Start by preheating the oven. Set it to 200°C with the convection function or 220°C in top-bottom mode. Line a large baking sheet with parchment paper to prevent the pumpkin from sticking and to 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 metal spoon, scoop out the seeds and fibrous flesh from the inside. Cut the halves of the pumpkin into slices about 2 cm thick, and then cut each slice into cubes with sides of 2-3 cm. Do not peel the skin.
Transfer the diced pumpkin to a large bowl. Drizzle with one tablespoon of olive oil (about 15 ml), season with salt and freshly ground pepper. Mix thoroughly with your hands so that each piece of pumpkin is evenly coated with oil and spices. Spread the pumpkin in a single layer on the prepared baking sheet. Bake for 20-25 minutes, until the pumpkin is tender and slightly browned at the edges.
While the pumpkin is baking, prepare the dressing. In a small jar with a lid, pour in 45 ml of olive oil (about 3 tablespoons), 15 ml of balsamic vinegar (1 tablespoon), add honey, Dijon mustard, 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. Taste and adjust seasoning if necessary.
Prepare the remaining ingredients. Chop the walnuts into coarse pieces and toast them in a dry, heated pan for 2-3 minutes until they start to smell. Be careful not to burn them. Wash the pears, dry them, cut them into quarters, remove the seeds, and then slice them thinly. Crumble the Gorgonzola cheese into smaller pieces with your fingers.
On a large, flat platter or in a wide bowl, evenly spread the washed and dried lamb's lettuce. On the green layer, arrange the cooled, slightly warm roasted pumpkin. Between the pieces of pumpkin, place slices of pear. Sprinkle everything with crumbled Gorgonzola cheese and toasted walnuts. If using, also add dried cranberries. Just before serving, drizzle the salad with the prepared vinaigrette.
The name of the cheese Gorgonzola comes from a small town in Lombardy, Italy, where, according to legend, it was created by accident when a distracted cheesemaker forgot about the cheese curd, which overnight was covered with characteristic blue-green mold.
It is best to serve the salad immediately after preparation, while the pumpkin is still slightly warm, creating an interesting contrast of temperatures. Layer the ingredients on a large, flat platter for a beautiful presentation. Drizzle with the dressing just before serving to prevent the leaves from wilting. You can garnish with fresh thyme or sage leaves for added aroma.
The salad tastes best fresh. If you have leftover ingredients, store them separately in the fridge in airtight containers: roasted pumpkin for up to 2 days, dressing in a jar for up to a week. Do not store the assembled salad with dressing, as the leaves will lose their crunch and become unappetizing.
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