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 12 wyświetleń ~30.97 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 delights both the palate and the eyes. The sweetness of roasted hokkaido pumpkin perfectly complements the juicy, fresh pear. The bold, salty, and slightly spicy Gorgonzola cheese serves as an excellent counterpoint to the sweet notes, while the crunchy, slightly bitter walnuts add depth and a pleasant texture to the whole. All of this is tied together with a velvety, sweet-and-sour vinaigrette made with balsamic vinegar and honey. Served on a bed of delicate lamb's lettuce and peppery arugula, the salad is not only delicious but also incredibly striking. It is perfect as a light, standalone lunch, an elegant appetizer during a festive dinner, or a colorful addition to main dishes. This is a suggestion for those who appreciate simple, seasonal ingredients in a refined version.

Ingredients (13)

Servings:
4
  • Hokkaido pumpkin 400 g
  • Salad mix (e.g. lamb's lettuce, arugula) 100 g
  • Gruszka (np. konferencja) 2 szt.
  • Gorgonzola cheese 100 g
  • Walnuts 50 g
  • Extra virgin olive oil 0.4 łyżek
  • Balsamic vinegar 30 ml
  • Liquid honey (e.g. wildflower) 0.8 łyżka
  • Dijon mustard 5 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Pieprz czarny świeżo mielony 2 szczypty
  • ✨ Opcjonalne
  • Pestki granatu 30 g
  • Fresh thyme 0.1 pęczków
💰 Szacowany koszt dania: ~30.97 PLN (7.74 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Baking pumpkin

1

Preheat the oven to 200°C with the convection function (or 220°C top-bottom). Wash the pumpkin thoroughly under running water. Place it on a stable cutting board and cut it in half with a sharp, large knife. Use a metal spoon to scoop out the seeds and fibrous flesh from the center. Cut each half into slices about 1.5-2 cm thick. Line a large baking tray with parchment paper. Spread the pumpkin pieces in a single layer on it. Drizzle with one tablespoon of olive oil, sprinkle with a pinch of salt and pepper. If using, add sprigs of fresh thyme. With clean hands, mix the pumpkin with the spices thoroughly so that each piece is evenly coated. Place in the preheated oven and bake for 20-25 minutes. The pumpkin is ready when a fork easily goes into it, and its edges are slightly browned and caramelized. Remove from the oven and set aside to cool slightly.

Ingredients: Hokkaido pumpkin, Extra virgin olive oil, Salt, Pieprz czarny świeżo mielony, Fresh thyme
Hokkaido pumpkin has an edible skin, so you don't need to peel it! Roasting brings out its natural sweetness. Use a large baking tray so that the pieces of pumpkin are in a single layer – this way they will roast instead of steaming. Don't cut the pumpkin too thin, as it may fall apart.

Preparation of vinaigrette sauce

2

In a small jar with a lid, place all the sauce ingredients: 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 freshly ground black pepper.

Ingredients: Extra virgin olive oil, Balsamic vinegar, Liquid honey (e.g. wildflower), Dijon mustard, Salt, Pieprz czarny świeżo mielony
Using a jar is the simplest and most effective way to perfectly emulsify the sauce. If you don't have a jar, you can vigorously mix the ingredients in a small bowl with a whisk, adding the oil in a thin, steady stream at the end – it requires more effort, but will yield a similar effect.
3

Tightly close the jar and shake it vigorously for about 20-30 seconds. You will see the ingredients combine into a uniform, slightly thickened emulsion. The color should be consistent, without any visible layer of separated oil. Taste the dressing by dipping a clean finger or a piece of lettuce into it. If needed, adjust the flavor – if it’s too sour, add a little more honey; if it’s too bland, add a pinch of salt or a few drops of vinegar.

A good vinaigrette should have a balanced sweet, sour, and salty taste. Dijon mustard not only adds flavor but also acts as an emulsifier, preventing the dressing from separating.

Salad composition

4

While the pumpkin is cooling, prepare the remaining ingredients. Place the salad mix in a large bowl of cold water for a few minutes to regain its crispness, then dry thoroughly. Wash the pears, cut them into quarters, remove the seeds, and slice them thinly, about 3-4 mm thick. Coarsely chop the walnuts with a knife or break them by hand into smaller pieces.

Ingredients: Salad mix (e.g. lamb's lettuce, arugula), Gruszka (np. konferencja), Walnuts
To ensure the lettuce is perfectly crisp, make sure the leaves are completely dry before adding the dressing. It's best to use a salad spinner for this or gently pat them dry with a clean kitchen towel. To prevent the pears from darkening, you can drizzle them with a little lemon juice.
5

Start assembling the salad. On a large, flat platter or on individual plates, evenly spread the dried lettuce leaves, creating a green 'bed' for the rest of the ingredients. Then, artistically arrange the cooled pieces of roasted pumpkin and slices of fresh pear on the lettuce, making sure the ingredients are well visible.

Ingredients: Salad mix (e.g. lamb's lettuce, arugula), Hokkaido pumpkin, Gruszka (np. konferencja)
Serving the salad on a large, flat plate or platter allows you to beautifully showcase all the ingredients. Avoid a deep bowl where everything will sink to the bottom and won't look as appetizing.
6

Take the Gorgonzola cheese out of the fridge. Crumble it into smaller and larger pieces with your fingers, spreading them evenly over the entire surface of the salad. Then sprinkle everything with coarsely chopped walnuts. If you are using optional ingredients, now is the time to sprinkle the salad with ruby pomegranate seeds for extra color and flavor.

Ingredients: Gorgonzola cheese, Walnuts, Pestki granatu
Gorgonzola is best crumbled when it is well chilled – it is firmer and less sticky to the fingers. Uneven pieces of cheese will give the salad a rustic character.
7

Just before serving the salad, shake the jar with the dressing vigorously once more to mix it. Drizzle the prepared vinaigrette over the salad, spreading it evenly over all the ingredients. Serve immediately to keep the lettuce crisp.

This is a key moment! Always drizzle the salad with the dressing just before serving. If you do it too early, the acidity in the dressing will cause the delicate lettuce leaves to wilt and lose their crunch.

Fun Fact

💡

Hokkaido pumpkin, also known as 'Red Kuri', comes from Japan. Its name refers to Hokkaido Island, although it was cultivated elsewhere. Its greatest culinary advantage is its edible skin, which becomes soft and delicious when roasted, making preparation much easier.

Best for

Elegancka kolacja Lekki lunch Jesienne spotkanie z przyjaciółmi Przystawka na specjalne okazje

Tips

🍽️ Serving

Serve the salad on a large, flat platter to showcase its colors and ingredients. It can be served as a standalone lunch dish with sourdough croutons or as an elegant appetizer before the main course, such as roasted duck breast or mushroom risotto. It pairs perfectly with a glass of dry white wine, such as Sauvignon Blanc.

🥡 Storage

The salad tastes best right after preparation. If you have leftover ingredients, store them separately in the fridge: the roasted pumpkin in a sealed container (up to 3 days), and the dressing in a jar (up to a week). Do not store the salad mixed with the dressing, as it will wilt and become unappetizing.

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