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

Salads Vegetarian Dishes Appetizers 60 min Easy 10 wyświetleń ~44.40 PLN - (0)
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Description

This salad is the essence of autumn on a plate. It combines an extraordinary richness of flavors and textures that harmonize perfectly. The sweetness of caramelized, roasted Hokkaido pumpkin pairs wonderfully with the juicy and delicate pear. The bold, salty, and slightly spicy flavor of blue cheese (such as Gorgonzola or Roquefort) serves as an ideal counterpoint to the sweet notes. Crunchiness is added by toasted walnuts, and optional dried cranberries introduce a tart note. The whole is brought together by a velvety honey-mustard vinaigrette based on olive oil and balsamic vinegar. The salad is not only delicious but also visually striking due to the contrasting colors – the deep orange of the pumpkin, the green of the greens, and the white of the cheese. It is perfect as a light, standalone lunch, an elegant appetizer for special occasions, or a side dish for roasted meats, such as duck or turkey.

Ingredients (13)

Servings:
4
  • Hokkaido pumpkin 500 g
  • Salad mix 150 g
  • Pear 2 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
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Pieprz czarny świeżo mielony 2 szczypty
  • ✨ Opcjonalne
  • Dried cranberries 30 g
  • Pumpkin seeds 10 g
💰 Szacowany koszt dania: ~44.40 PLN (11.10 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 without convection). Wash the pumpkin thoroughly under running water and dry it with a paper towel. Using a large, sharp knife, cut the pumpkin in half. Be careful, the skin is tough, so do this slowly and steadily. Use a large spoon to scoop out the seeds and fibrous flesh from the center.

Ingredients: Hokkaido pumpkin
Use a stable cutting board. If the board slips, place a damp cloth underneath it. You can wash, dry, and roast pumpkin seeds – they will make a great snack.
2

Cut each half of the pumpkin into smaller pieces, called 'moons', about 1.5-2 cm thick. Transfer the cut pumpkin to a large bowl. Add 2 tablespoons of olive oil, a pinch of salt, and a pinch of pepper. Mix thoroughly with your hands so that each piece of pumpkin is evenly coated with a thin layer of oil and seasoning.

Ingredients: Hokkaido pumpkin, Extra virgin olive oil, Salt, Pieprz czarny świeżo mielony
Do not peel the Hokkaido pumpkin! Its skin becomes soft and is edible after baking. Evenly coating it with oil will prevent the pumpkin from drying out and help it caramelize beautifully.
3

Line a large baking sheet with parchment paper. Arrange the pumpkin pieces on the sheet in a single layer, making sure they do not overlap. Place the sheet 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 sheet from the oven and let the pumpkin cool completely.

Ingredients: Hokkaido pumpkin
Spreading the pumpkin in a single layer is key to roasting it rather than steaming it. If the pieces are too close together, they will become soft and watery instead of deliciously browned. The baking time depends on the thickness of the pieces.

Preparing the nuts

4

While the pumpkin is baking, prepare the nuts. Heat a small, dry skillet (without any fat) over medium heat. Add the walnuts and toast for 3-4 minutes, stirring or tossing the skillet frequently, until they become fragrant and lightly browned. Be careful not to burn them, as they will become bitter. Transfer the toasted nuts to a plate and set aside to cool. Once cooled, roughly chop them with a knife.

Ingredients: Walnuts
Use a heavy-bottomed pan that distributes heat evenly. Toasting nuts releases their essential oils, which makes their flavor deeper and more intense, and the texture crunchier.

Preparing the sauce

5

Prepare the vinaigrette. In a small jar with a lid, pour in the remaining 2 tablespoons of olive oil, balsamic vinegar, liquid honey, and Dijon mustard. Add a pinch of salt and a pinch of pepper. Close the jar and shake it vigorously for about 30 seconds. The ingredients should combine to form a uniform, slightly cloudy emulsion. Taste the dressing and adjust with salt, pepper, or honey if needed.

Ingredients: Extra virgin olive oil, Balsamic vinegar, Liquid honey, Dijon mustard, Salt, Pieprz czarny świeżo mielony
The jar method is the simplest way to perfectly emulsify the sauce. Alternatively, you can mix vinegar, honey, mustard, salt, and pepper in a small bowl with a whisk, and then, while continuously stirring, pour in the oil in a thin stream.

Salad composition

6

Prepare the remaining ingredients. Gently rinse the salad mix and dry it very thoroughly. Wash the pears, dry them, cut them into quarters, and remove the cores. Then slice the quarters into thin slices about 3-4 mm thick. Crumble the blue cheese into smaller, irregular pieces with your hands.

Ingredients: Salad mix, Pear, Gorgonzola cheese
It is very important to thoroughly dry the lettuce leaves (preferably in a salad spinner), as water will prevent the dressing from adhering to the leaves and the salad will be watery. Cut the pears just before serving to prevent them from browning.
7

On a large, flat platter or in a wide salad bowl, evenly spread the dried salad mix to create a green base. Artfully arrange the cooled pieces of roasted pumpkin and slices of fresh pear on the salad. Try to keep the ingredients loosely arranged, not packed tightly.

Ingredients: Salad mix, Hokkaido pumpkin, Pear
Using a large, flat dish will beautifully showcase all the salad ingredients, instead of hiding them in a deep bowl. This makes the dish look more appetizing.
8

Sprinkle the entire dish with crumbled blue cheese, trying to distribute it evenly. Then add the toasted and chopped walnuts. If you are using optional ingredients, now is the time to sprinkle the salad with dried cranberries and/or pumpkin seeds.

Ingredients: Gorgonzola cheese, Walnuts, Dried cranberries, Pumpkin seeds
Do not mix all the ingredients together in a bowl. Layering them on a platter ensures that each bite will have a varied texture and flavor, and the delicate lettuce leaves will not be crushed.
9

Just before serving the salad, shake the jar of dressing again and drizzle it evenly over the entire composition. Do not pour all the dressing at once – start with half, and serve the rest in a sauce boat on the side, so everyone can add it to their liking. Serve immediately.

The biggest mistake is drizzling the salad with dressing too early. This will cause the delicate lettuce leaves to wilt and lose their crunch. Always add the dressing at the very end, just before eating.

Fun Fact

💡

Hokkaido pumpkin, although associated with Japan, was cultivated on the island of Hokkaido from the American 'Hubbard' pumpkin variety. Its greatest advantage is the thin, edible skin, which becomes soft and flavorful when roasted, and is also rich in beta-carotene.

Best for

Elegancka przystawka Jesienny obiad Lekki lunch lub kolacja Dodatek do pieczonej kaczki lub indyka

Tips

🍽️ Serving

Serve the salad on a large, flat platter to showcase all its colorful 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 toast spread with goat cheese.

🥡 Storage

The salad should be eaten immediately after preparation and dressing. If you want to prepare the ingredients in advance, store them separately in the fridge: washed and dried lettuce in a container lined with paper towels (up to 3 days), roasted pumpkin in a sealed container (up to 2 days), and the dressing in a sealed jar (up to a week). Assemble the salad just before serving.

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