Seasonal salad with roasted pumpkin, apples, and toasted nuts - photo 1
← Recipes

Seasonal salad with roasted pumpkin, apples, and toasted nuts

Salads Vegetarian Dishes 50 min Medium 9 wyświetleń ~55.26 PLN - (0)
Rate:
(0)
Start Cooking

Description

A traditional, seasonal salad that combines the sweetness of roasted pumpkin with slightly tart, crunchy apples and the intense flavor of toasted walnuts. The dish has a warm, autumn-winter character — it works great as a light lunch, a side dish for roasted meat, or an impressive dish for the holiday table. The salad is visually appealing due to the contrast of golden-orange pieces of pumpkin, the green of young spinach, and possibly ruby pomegranate seeds; it balances the sweetness of honey and pumpkin with a distinct note of mustard and apple cider vinegar.

Ingredients Used

Ingredients (14)

Servings:
4
  • butternut squash 800 g
  • Apple 1.7 szt.
  • Young spinach 150 g
  • Walnuts 80 g
  • Shallot 90 g
  • Butter 20 g
  • Extra virgin olive oil 3 łyżki
  • wildflower honey 30 g
  • Dijon mustard 20 g
  • Apple cider vinegar 30 ml
  • 🌿 Przyprawy
  • Salt 0.2 szczypt
  • Ground black pepper 1 szczypta
  • ✨ Opcjonalne
  • Smoked bacon 120 g
  • Pestki granatu 80 g
💰 Szacowany koszt dania: ~55.26 PLN (13.82 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of vegetables and fruits

1

Preheat the oven to 200°C (top-bottom) with the convection function if available. Prepare a baking sheet lined with parchment paper. Peel the pumpkin with a vegetable peeler (if using hokkaido, you can leave the skin on) and cut it in half. Remove the seeds with a spoon, then cut the flesh into cubes about 2 cm on each side — even pieces will roast evenly. Arrange the pumpkin pieces on the baking sheet, drizzle with 25 g of olive oil, lightly salt (about 2 g), and gently mix with your hand or a silicone spatula so that each piece is coated in fat.

Ingredients: butternut squash, Extra virgin olive oil, Salt
Use a large, stable cutting board and a sharp chef's knife to cut the pumpkin. If the pumpkin is very hard, first cut it into smaller pieces and hold it with your hand in an oven mitt. The baking sheet should have enough space so that the pieces do not overlap — bake in batches if necessary.
2

Place the baking tray with the pumpkin in the preheated oven and bake for 25 minutes. While baking, wash the apples, cut them into quarters, remove the cores, and slice each quarter into 3-4 wedges (about 1 cm thick). After 25 minutes, take the tray out, add the apples next to the pumpkin, drizzle with the remaining oil (20 g), and sprinkle very lightly with salt (the rest of the salt). Put it back in the oven and bake for another 12-15 minutes, until the pumpkin is soft (insert a fork — it should have slight resistance and not fall apart) and the edges of the apples are slightly browned.

Ingredients: butternut squash, Apple, Extra virgin olive oil, Salt
If the pieces of pumpkin are very small (below 1.5 cm), reduce the baking time by 5-7 minutes. If you prefer the apples to remain very firm, add them only in the last 8-10 minutes of baking.

Toasting nuts and bacon (optional)

3

In a medium skillet without added fat, heat the dry surface and add the walnuts. Toast them for 3-4 minutes, shaking the skillet every few seconds, until you smell a strong nutty aroma and see lightly browned edges. Transfer the walnuts to a plate, let them cool, and break them into smaller pieces with your hands or a knife.

Ingredients: Walnuts
Use a pan with a diameter of 24-28 cm. Be careful not to burn the nuts — roasting from raw temperature takes a short time and quickly turns into burning.
4

If you are using bacon: cut it into thin strips about 1 cm wide. In the same pan, over medium heat, fry the bacon without adding any fat for 6-8 minutes, until it is well cooked and crispy. Drain on paper towels. For the vegetarian version, skip this step.

Ingredients: Smoked bacon
Use a wide skillet to fry the bacon — the strips should have contact with the surface of the skillet to brown nicely. Be cautious of the fat dripping from the bacon.

Sauce

5

In a small bowl or jar, combine honey (30 g), Dijon mustard (20 g), apple cider vinegar (30 g), and pepper (1 g). Whisk vigorously or shake the jar. Slowly add the oil (the remaining part from 45 g, if part was used for baking) in a thin stream while continuously mixing to achieve an emulsion (a thick, glossy dressing). Taste and season with salt if necessary (to taste, but remember that the vegetables and nuts have already been salted).

Ingredients: wildflower honey, Dijon mustard, Apple cider vinegar, Extra virgin olive oil, Ground black pepper, Salt
Use a small whisk or a jar with a lid (quick solution: put all the ingredients in a jar and shake vigorously for 30 seconds). The dressing should be silky and slightly thick — if it's too sour, add a bit of honey.

Frying shallots

6

Peel the shallots and slice them into thin half-rings. Heat a pan over medium heat, add butter (20 g). When the butter melts and starts to foam slightly, add the shallots and sauté for 8-10 minutes, stirring every few seconds. Cook until they are soft, golden, and lightly caramelized. Finally, season the shallots gently with salt (about 1 g).

Ingredients: Shallot, Butter, Salt
Use a non-stick or heavy-bottomed steel pan. Do not rush the process with high heat — the shallots should slowly release their sweetness and achieve a golden color.

Assembly and serving

7

In a large bowl, place young spinach (150 g). Gently transfer the warm pumpkin and apples from the baking tray using a spatula and immediately drizzle with half of the prepared dressing (about half the amount). Gently but quickly mix (use tongs or two spoons) — the warm pieces will slightly wilt the spinach and absorb the dressing, which will combine the flavors. Add toasted walnuts, caramelized shallots, and, if using, crispy bacon. Drizzle with the remaining dressing only if needed and sprinkle with freshly ground pepper. Optionally, top with pomegranate seeds for color and a tangy note.

Ingredients: Young spinach, butternut squash, Apple, Walnuts, Shallot, Smoked bacon, Pestki granatu, wildflower honey, Extra virgin olive oil, Dijon mustard, Apple cider vinegar, Ground black pepper, Salt
Use a large, wide bowl or a shallow serving platter — this way the elements won't be cramped and the salad will look impressive. Mix gently to avoid crushing the roasted pieces.

Serving and suggestions

8

Serve the salad slightly warm or at room temperature — the warm pieces of pumpkin and apples enhance the aroma. If serving as a side dish to meat, serve immediately after preparation. You can add an extra portion of dressing on the table.

Ingredients: butternut squash, Young spinach, Apple
For serving, use flat plates or a large wooden platter — the salad looks impressive in layers. Serve portions onto the plate using tongs.

Fun Fact

💡

Pumpkin has been cultivated for thousands of years in both Americas and is traditionally paired with apples in autumn recipes – this combination utilizes the natural sweetness of pumpkin and the tartness of apples.

Best for

obiad rodzinny w sezonie jesienno-zimowym świąteczny stół jako dodatek przyjęcie z przekąskami — sałatka jako kolorowy element bufetu

Tips

🍽️ Serving

Serve slightly warm (not hot) — this causes the spinach to wilt slightly and creates a nice blend of flavors. For a contrast in textures, add some toasted nuts and pomegranate seeds just before serving. For a richer version, you can add crumbled cheese (e.g., blue cheese) — but be careful with the salt.

🥡 Storage

Store the salad in the refrigerator in an airtight container for up to 24 hours; it's best to keep the ingredients separate (roasted pumpkin and apples, and dressing) and combine them just before serving. Gently heat the pumpkin pieces at 180°C for 5-7 minutes to warm them up; do not heat the spinach.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Jesienna Sałatka z Pieczoną Dynią, Gruszką i Serem Pleśniowym 45 min

Jesienna Sałatka z Pieczoną Dynią, Gruszką...

Salads
Aromatic red borscht with roasted beets and cranberries 150 min

Aromatic red borscht with roasted beets an...

Soups
Traditional Autumn Salad with Roasted Pumpkin, Apple, and Nuts 90 min

Traditional Autumn Salad with Roasted Pump...

Salads
Autumn Salad with Roasted Butternut Squash, Kale, and Pomegranate 60 min

Autumn Salad with Roasted Butternut Squash...

Salads
Baked figs with goat cheese, honey, and thyme on crispy toast 20 min

Baked figs with goat cheese, honey, and th...

I'm not hungry
Autumn salad with roasted pumpkin, quinoa, and pomegranate (vegetarian) 60 min

Autumn salad with roasted pumpkin, quinoa,...

Salads

Recipe Categories

Salads
Salads in: Valentine's Day

Fresh and healthy salads that will be a perfect complement to a Valentine's Day dinner.

See all recipes in this category
Vegetarian Dishes
Vegetarian Dishes

Vegetarian cuisine is a wealth of flavors without meat - healthy, colorful, and filling. Plant-based proteins: lentils, chickpeas, beans, peas, and soy take center stage. Cheeses and dairy: feta, halloumi, ricotta, and mascarpone in main dishes. Eggs in various forms: omelets, frittata, shakshuka...

See all recipes in this category
Reklama