Autumn salad with roasted pumpkin, feta cheese, and walnuts - photo 1
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Autumn salad with roasted pumpkin, feta cheese, and walnuts

Salads Vegetarian Dishes Appetizers 45 min Easy 10 wyświetleń ~35.70 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, creating a composition that is perfectly balanced and incredibly appetizing. The sweetness of roasted, slightly caramelized hokkaido pumpkin contrasts beautifully with the salty, bold flavor of feta cheese. Crunchiness is added by toasted walnuts, while dried cranberries and optional pomegranate seeds introduce a note of sweet and sour freshness. The whole dish is brought together by a velvety honey-mustard dressing that enhances the taste of each ingredient. Visually, the dish delights with a palette of autumn colors – from the intense orange of the pumpkin, through the deep green of the greens, to the white of the cheese and ruby accents. The salad is not only delicious but also healthy – rich in beta-carotene, healthy fats, protein, and vitamins. It is perfect as a light, standalone lunch, an elegant appetizer at a party, or a hearty side dish to main courses, such as roasted poultry.

Ingredients (13)

Servings:
4
  • Hokkaido pumpkin 500 g
  • Mieszanka sałat z rukolą 150 g
  • Feta cheese 150 g
  • Walnuts 50 g
  • Dried cranberries 30 g
  • Extra virgin olive oil 0.4 łyżek
  • Lemon juice 15 ml
  • Liquid honey 20 g
  • Dijon mustard 5 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Pieprz czarny świeżo mielony 2 szczypty
  • ✨ Opcjonalne
  • Pestki granatu 30 g
  • Ground cinnamon 1 g
💰 Szacowany koszt dania: ~35.70 PLN (8.92 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the pumpkin

1

Preheat the oven to 200°C (top and bottom heat). Thoroughly wash the hokkaido pumpkin under running water, scrubbing the skin with a brush. Dry it with a paper towel. Place the pumpkin on a stable cutting board. Using a large, sharp chef's knife, cut it in half. Be careful, the pumpkin is hard, so make the cut confidently but cautiously. Using a large metal spoon, scoop out the seeds and fibrous flesh from both halves. Then, cut the pumpkin halves into equal cubes with a side of about 2-3 cm. Remember, do not peel the skin!

Ingredients: Hokkaido pumpkin
The most important thing is safety. Use a sharp knife – a dull knife can slip. If the pumpkin is unstable, cut a small piece off the bottom to create a flat base.
2

Transfer the chopped pumpkin to a large bowl. Drizzle it with one tablespoon of olive oil (about 15g). Add a pinch of salt and freshly ground pepper. If you enjoy spicy aromas, now is the time to add an optional pinch of cinnamon. Mix everything thoroughly with your hands, ensuring that each piece of pumpkin is evenly coated with a thin layer of oil and spices.

Ingredients: Hokkaido pumpkin, Extra virgin olive oil, Salt, Pieprz czarny świeżo mielony, Ground cinnamon
Mixing by hand is the most effective. This way, you can be sure that the spices reach every nook and cranny, and the pumpkin will bake evenly.
3

Line a large baking tray with parchment paper. Spread the marinated pumpkin on it in a single layer. It is important that the pieces do not overlap, which will allow them to roast rather than steam. Place the tray in the preheated oven and bake for 20-25 minutes. The pumpkin is ready when a fork easily pierces it, and the edges of the pieces are slightly browned and caramelized. After baking, remove the tray from the oven and let the pumpkin cool completely.

Do not overcrowd the baking tray. If you have too much pumpkin, it's better to use two trays. Hot pumpkin will cause the lettuce to wilt, so it's crucial to cool it down before adding it to the other ingredients.

Preparing the dressing

4

In a small jar with a lid, place all the dressing ingredients: 4 tablespoons of olive oil (about 60g), freshly squeezed lemon juice, honey, Dijon mustard, and a pinch of salt and pepper. Tightly close the jar and shake it vigorously for about 30 seconds. You'll see how the ingredients combine into a smooth, creamy emulsion. Taste the dressing and adjust the seasoning if necessary – you can add more honey for sweetness, lemon juice for acidity, or salt.

Ingredients: Extra virgin olive oil, Lemon juice, Liquid honey, Dijon mustard, Salt, Pieprz czarny świeżo mielony
Using a jar is the simplest and cleanest way to make the perfect dressing. The shaking power perfectly emulsifies the ingredients. If you don't have a jar, you can use a small bowl and a whisk, mixing vigorously.

Salad composition

5

In a small, dry pan (without added fat) heated over medium heat, place the walnuts. Toast them for 2-3 minutes, stirring or tossing the pan frequently, until they start to smell intensely and lightly brown. Be careful not to burn them, as they will become bitter. Once done, immediately transfer the walnuts to a plate to stop the toasting process. When they cool down, roughly chop them with a knife.

Ingredients: Walnuts
Do not walk away from the pan while toasting the nuts – they burn very quickly. Transferring them to a cold plate is crucial, as the hot pan will continue to roast them.
6

Prepare a large, flat plate or salad bowl. Evenly spread the washed and dried salad mix on the bottom. On top of the greens, arrange the cooled pieces of roasted pumpkin. Next, crumble the feta cheese into smaller pieces with your hands and sprinkle it over the salad. Evenly distribute the toasted walnuts and dried cranberries. If using, add a handful of optional pomegranate seeds now for color and juiciness.

Ingredients: Mieszanka sałat z rukolą, Hokkaido pumpkin, Feta cheese, Walnuts, Dried cranberries, Pestki granatu
Layering the salad in a flat dish makes it look very appetizing, and each ingredient is clearly visible. Avoid mixing everything in a deep bowl, as it could crush the delicate leaves.
7

Just before serving the salad, shake the jar with the dressing again to combine the ingredients. Drizzle the prepared dressing over the salad, trying to distribute it evenly over all the ingredients. Gently toss the salad with two large spoons, lifting the ingredients from the bottom to the top to avoid crushing the leaves. Serve immediately.

Key principle: always add the dressing at the very end. If you do it earlier, the salt and acid in the dressing will cause the lettuce leaves to wilt and lose their crunch.

Fun Fact

💡

Hokkaido pumpkin, unlike most of its cousins, comes from Japan, not America. It was cultivated on the Japanese island of Hokkaido in the late 19th century. Its greatest culinary advantage is its edible skin, which becomes soft and delicious after baking, making it much easier to prepare.

Best for

Elegancka przystawka na przyjęciu Lekki i sycący obiad Zdrowa kolacja Dodatek do dań z grilla lub pieczonego mięsa

Tips

🍽️ Serving

The salad is best presented on a large, flat platter that showcases all the colorful ingredients. It can be served with sourdough bread croutons, rubbed with garlic and drizzled with olive oil. To enhance the dish, you can add pieces of roasted chicken or slices of prosciutto.

🥡 Storage

The salad tastes best fresh after preparation. If you want to prepare the ingredients in advance, store them separately in airtight containers in the fridge: roasted pumpkin, dressing, crumbled feta, and lettuce. This way, you can assemble the salad in just a few moments right before serving. Cooked pumpkin and dressing will stay fresh for 2-3 days.

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