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 Dishes for Special Occasions 45 min Easy 7 wyświetleń ~31.05 PLN - (0)
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Description

This autumn salad is a true feast for the senses, combining the richness of seasonal flavors and colors. At its heart is roasted Hokkaido pumpkin, whose natural sweetness is enhanced by a hint of cinnamon and oil. The soft, warm pumpkin is contrasted by salty and creamy feta cheese that melts in your mouth. Crunchiness is added by toasted walnuts, while ruby pomegranate seeds introduce a refreshing, slightly tangy note and a beautiful, jewel-like appearance. The whole dish rests on a fresh, slightly spicy mix of greens and is combined with a velvety dressing made from oil, balsamic vinegar, honey, and Dijon mustard. This dish is not only delicious but also incredibly nutritious. It works perfectly as a light yet filling lunch, an elegant appetizer for special occasions, or as a side dish to a main course, such as roasted meat.

Ingredients (12)

Servings:
4
  • Hokkaido pumpkin 500 g
  • Salad mix 150 g
  • Feta cheese 200 g
  • Walnuts 50 g
  • Extra virgin olive oil 0.3 łyżek
  • Balsamic vinegar 15 ml
  • Liquid honey 7 g
  • Dijon mustard 5 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Pieprz czarny świeżo mielony 2 szczypty
  • ✨ Opcjonalne
  • Pestki granatu 80 g
  • Ground cinnamon 1 g
💰 Szacowany koszt dania: ~31.05 PLN (7.76 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 in top-bottom mode). Wash the pumpkin thoroughly under running water. Place it on a stable cutting board and, using a large sharp knife, cut it in half. Use a metal spoon to scoop out all the seeds and fibrous flesh from the center. Then, cut the pumpkin halves into equal cubes with sides of about 2-3 cm. Remember, you don't need to peel the skin of Hokkaido pumpkin – it will be soft and tasty after baking.

Ingredients: Hokkaido pumpkin
To cut a hard pumpkin, use a chef's knife. To make it easier, you can first cut off the ends of the pumpkin so it stands stable on the board. You can wash, dry, and roast the pumpkin seeds – they make a delicious and healthy snack.
2

Transfer the chopped pumpkin to a large bowl. Drizzle it with one tablespoon (about 15 ml) of olive oil. Add a pinch of salt and a pinch of freshly ground pepper. If using, add a pinch of cinnamon now. Mix everything thoroughly with your hands, ensuring that each piece of pumpkin is evenly coated with oil and spices. This will ensure it has a beautiful color and flavor after roasting.

Ingredients: Hokkaido pumpkin, Extra virgin olive oil, Salt, Pieprz czarny świeżo mielony, Ground cinnamon
It's best to mix the pumpkin with your hands rather than a spoon. This allows for a more even distribution of spices without damaging the pumpkin pieces. Use a large bowl to have freedom of movement.
3

Line a large baking sheet with parchment paper. Spread the seasoned pumpkin pieces on it in a single, even layer. Make sure the pieces 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 nicely browned and slightly caramelized. After baking, remove the sheet from the oven and set aside to cool completely.

It is crucial to spread the pumpkin in a single layer. If the pieces are crowded, they will start to steam instead of roast and won't achieve the desired texture. Do not add hot pumpkin to the salad, as the leaves will wilt.

Preparing the dressing

4

While the pumpkin is baking, prepare the sauce. Find a small jar with a lid. Pour in the remaining 3 tablespoons (about 45 ml) of olive oil, one tablespoon (15 ml) of balsamic vinegar, one teaspoon of honey, and one teaspoon of Dijon mustard. Add a pinch of salt and freshly ground pepper to taste.

Ingredients: Extra virgin olive oil, Balsamic vinegar, Liquid honey, Dijon mustard, Salt, Pieprz czarny świeżo mielony
Using a jar is the simplest and fastest way to perfectly combine the dressing ingredients. All the ingredients can be measured directly into the jar, which minimizes the number of dirty dishes.
5

Tightly close the jar and shake it vigorously for about 20-30 seconds. You will see how the ingredients, which were initially separated, combine into a uniform, slightly cloudy, and thicker emulsion. This is a sign that the dressing is ready. Set it aside.

If you don't have a jar, you can use a small bowl and a whisk. First, combine the vinegar, honey, mustard, salt, and pepper, then, while continuously mixing, pour in the oil in a thin stream. This technique will also help achieve a smooth emulsion.

Salad composition

6

On a large, flat platter or in a wide salad bowl, evenly spread the washed and dried salad mix, creating a green base for the rest of the ingredients.

Ingredients: Salad mix
Make sure the lettuce leaves are completely dry. You can use a salad spinner or gently pat them dry with a paper towel. Wet leaves will cause the dressing to settle at the bottom of the bowl.
7

Once the roasted pumpkin has completely cooled, gently arrange its pieces on a layer of lettuce. Then take a block of feta cheese and crumble it with your fingers directly over the salad, scattering pieces of cheese of various sizes across the entire surface.

Ingredients: Hokkaido pumpkin, Feta cheese
Crumbling feta with your fingers gives a more natural and appetizing effect than cutting it into cubes. Arrange the ingredients loosely so that the salad looks light and airy.
8

Sprinkle the salad with walnuts. You can add them whole or chop them lightly. If you are using pomegranate seeds, scatter them evenly over the top of the salad now, adding color and juiciness.

Ingredients: Walnuts, Pestki granatu
To enhance the flavor of the nuts, you can toast them in a dry pan for 2-3 minutes over medium heat until they become fragrant. Be careful not to burn them. Let them cool before adding to the salad.
9

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

Do not dress the salad too early, as the leaves will quickly wilt due to the acid and oil. You can also serve the dressing in a separate dish so that guests can add their own amount.

Fun Fact

💡

Hokkaido pumpkin, unlike many other varieties, was cultivated in Japan, not in America. Its name comes from the Japanese island of Hokkaido. Its greatest culinary advantage is its edible skin, which becomes soft and delicious after baking.

Best for

Elegancka kolacja Świąteczny obiad Lekki lunch Przystawka na imprezę

Tips

🍽️ Serving

Serve the salad on a large, flat platter to showcase all the colorful ingredients. It pairs wonderfully with a crispy baguette or garlic bread. It can be served as a standalone dish or as a side to roasted chicken, turkey, or grilled halloumi cheese.

🥡 Storage

It tastes best when freshly made. If you want to prepare it in advance, store all the ingredients (lettuce, roasted pumpkin, cheese, nuts, and dressing) separately in airtight containers in the fridge. Combine and drizzle with dressing just before serving. The roasted pumpkin can be stored in the fridge for up to 2 days.

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