Seasonal salad with roasted pumpkin, pear, and pomegranate - photo 1
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Seasonal salad with roasted pumpkin, pear, and pomegranate

Salads Snacks 25 min Easy 5 wyświetleń ~39.46 PLN - (0)
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Description

A colorful, quick salad that combines the sweetness of roasted pumpkin and pear with the tartness of pomegranate seeds and crunchy walnuts. Perfect for autumn and early winter when pumpkins and pears are in peak season. The dish is visually striking (intense orange of the pumpkin, ruby-red pomegranate seeds, green salad leaves) and harmoniously blends textures: soft, caramelized pieces of pumpkin, juicy slices of pear, the crunch of nuts, and a creamy touch of cheese or Parmesan. Serve as a light lunch or appetizer with roasted meat; it pairs wonderfully with crispy bread. Preparation takes little time, and the subsequent steps are easy to follow even for a beginner cook.

Ingredients Used

Ingredients (15)

Servings:
4
  • Butternut squash 600 g
  • Pear 1.7 szt.
  • Salad mix (spinach + lamb's lettuce) 120 g
  • Red onion 0.5 szt.
  • Pestki granatu 100 g
  • Walnuts 60 g
  • Extra virgin olive oil 0.2 łyżek
  • Apple cider vinegar 15 ml
  • Dijon mustard 15 g
  • Lemon juice 30 ml
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Black pepper 2 szczypty
  • ✨ Opcjonalne
  • Honey 20 ml
  • Parmesan (grated) 30 g
  • Fresh thyme (leaves) 10 g
💰 Szacowany koszt dania: ~39.46 PLN (9.86 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Preheat the oven to 200°C (top-bottom). Line a baking tray with parchment paper. Wash the pumpkin, cut it in half, scoop out the seeds with a spoon, and carefully peel the skin with a knife. Cut the pumpkin into cubes about 2 cm on each side, trying to keep the pieces similar in size for even baking.

Ingredients: Butternut squash
Use a large, sharp knife and a cutting board; a vegetable peeler can help with tougher skin. If the pumpkin is very hard, cut it into smaller pieces first to make peeling easier. The baking sheet should be large enough for the pieces to lie in a single layer.

Baking pumpkin

2

Place the chopped pumpkin in a large bowl, drizzle with 15 g of oil (1 tablespoon), add a pinch of salt and a pinch of pepper. Mix thoroughly by hand or with a spoon to ensure each piece is coated. Spread the pumpkin evenly on the prepared baking sheet and bake in the preheated oven for 20-25 minutes, until soft and golden at the edges. After about 12-15 minutes, stir the pieces with a spatula to ensure they brown evenly.

Ingredients: Butternut squash, Extra virgin olive oil, Salt, Black pepper
Use a large baking tray and do not stack the pieces on top of each other — this way they will brown properly. Check the softness by piercing a piece with a fork: the finished pumpkin should be easy to pierce and have slightly caramelized edges.

Preparing the pear and onion

3

While the pumpkin is baking, wash the pears and trim the ends. Cut each pear into quarters, remove the cores with a knife, and then slice them into thin slices about 3-4 mm thick. Drizzle the slices with a bit of lemon juice (30 g total) to prevent browning. Peel the red onion and slice it into very thin half-moons — it's easier to do this with a sharp knife or a mandoline set to thin.

Ingredients: Pear, Lemon juice, Red onion
Use a bowl of water and ice if you want to quickly reduce the sharpness of the onion. Sprinkling the pears with lemon juice will prevent them from browning and add a slightly tangy note.

Toasting nuts

4

In a medium skillet without fat, toast the walnuts for 3-4 minutes over medium heat, stirring often with a wooden spoon, until they begin to release their aroma and lightly brown. Immediately transfer them to a plate to prevent burning after removing from the heat source.

Ingredients: Walnuts
Use a skillet with a diameter of 24-28 cm with a thick bottom. Do not walk away from the skillet — the nuts can burn very quickly. If you prefer, you can toast them in the oven for 6-8 minutes at 180°C.

Preparing the dressing

5

In a small bowl, combine 30 g of olive oil (2 tablespoons), 15 g of apple cider vinegar (1 tablespoon), 15 g of Dijon mustard (1 tablespoon), 30 g of lemon juice, 20 g of honey (optional), and a pinch of salt and a pinch of pepper. Whisk vigorously with a whisk or fork for about 30 seconds until the dressing becomes smooth, slightly thicker, and slightly glossy.

Ingredients: Extra virgin olive oil, Apple cider vinegar, Dijon mustard, Honey, Salt, Black pepper, Lemon juice
Use a small bowl and a whisk to emulsify. If the dressing doesn't want to combine, gradually add a few drops of water or more oil while whisking continuously. You can skip the honey or replace it with maple syrup for a vegan version.

Cooling and preparing the lettuce

6

Spread the salad mix on a large, flat plate or serving dish. If the leaves are very wet, gently dry them in a salad spinner or with a paper towel; too much moisture will dilute the dressing.

Ingredients: Salad mix (spinach + lamb's lettuce)
Use a salad spinner or paper towels; do not chop the leaves too finely — larger pieces hold toppings better and look more appetizing.

Salad Assembly

7

Evenly spread the slightly cooled pumpkin on the lettuce leaves (remove it from the oven and wait for 3-4 minutes). Then arrange the pear slices and thin half-moons of red onion. Sprinkle everything with pomegranate seeds and toasted walnuts crushed into smaller pieces.

Ingredients: Butternut squash, Pear, Red onion, Pestki granatu, Walnuts, Salad mix (spinach + lamb's lettuce)
Layer the ingredients to make the plate visually appealing: pumpkin on one side, pear and pomegranate contrasting in texture. Use a large spoon or salad tongs to transfer the pumpkin without crushing the pieces.

Seasoning and finishing

8

Just before serving, drizzle the salad with the prepared dressing (use about 30-40 g, adjust to taste). Gently mix the salad with large motions of a spoon and your hands: lift the ingredients from the bottom so that the dressing coats the leaves and additions without crushing the pumpkin. Finally, sprinkle with grated Parmesan (30 g) and fresh thyme leaves if using.

Ingredients: Parmesan (grated), Fresh thyme (leaves), Salad mix (spinach + lamb's lettuce), Pestki granatu, Extra virgin olive oil
Add the dressing gradually — you can always add more, but it's harder to remove excess. Use two large spoons or special salad tongs for mixing, rather than a fork, to avoid damaging the pieces of pumpkin.

Serving

9

Serve the salad immediately so that the leaves remain crisp and the temperature of the pumpkin contrasts with the other ingredients. If serving as a side dish, serve smaller portions on each plate; as a main course, add a piece of bread and a serving of protein (e.g., roasted chicken).

Ingredients: Salad mix (spinach + lamb's lettuce), Butternut squash, Pestki granatu
Use a wide serving plate to give the salad space and an aesthetic arrangement. The salad is not suitable for long storage after being dressed — the leaves will wilt.

Fun Fact

💡

Pumpkin was valued in North American cultures by indigenous peoples, who used it both in the kitchen and as animal feed. Combining pumpkin with sweet fruits and nuts is a classic way to balance its natural sweetness.

Best for

jesienne spotkania rodzinne lekki obiad przyjęcie jako efektowna przystawka

Tips

🍽️ Serving

Serve the salad on a large, light-colored platter to make the colors stand out better. If you want to serve a vegan version, omit the honey and parmesan or replace them with maple syrup and vegan parmesan. Adding grilled halloumi or pieces of roasted chicken will make the salad more substantial.

🥡 Storage

Store separately: baked pumpkin in an airtight container in the fridge for up to 2 days, dressing in a small jar for up to 5 days, and salad leaves separately in the fridge (dry). Combine everything just before serving — this will prevent the leaves from wilting.

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