Traditional Autumn Salad with Roasted Pumpkin, Apple, and Nuts - photo 1
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Traditional Autumn Salad with Roasted Pumpkin, Apple, and Nuts

Salads Additions 90 min Medium 6 wyświetleń ~39.08 PLN - (0)
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Description

A seasonal, traditional salad combining the sweetness of roasted pumpkin with juicy apple, the crunch of toasted nuts, and a bold hint of blue cheese. This dish is perfect for late autumn — it uses vegetables and fruits available at this time, is colorful, and catches the eye: the orange cubes of pumpkin contrast with the green of the salad mix and the red of the apples and onions. The salad works wonderfully as a light lunch, a side dish for roasted meats, or a dish for the holiday table; it tastes fresh, has diverse textures (soft pumpkin, crunchy nuts, creamy cheese), and a balanced honey-mustard dressing that brings the ingredients together in a harmonious whole.

Ingredients Used

Ingredients (15)

Servings:
4
  • Butternut squash 600 g
  • Apple 1.7 szt.
  • Salad mix (e.g. lamb's lettuce, iceberg lettuce, arugula in moderation) 160 g
  • Red onion 0.5 szt.
  • Walnuts 80 g
  • Blue cheese (e.g. Roquefort / Gorgonzola) 100 g
  • Olive oil 45 ml
  • Dijon mustard 30 g
  • Honey 15 ml
  • Apple cider vinegar 15 ml
  • Lemon juice 15 ml
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Black pepper 2 szczypty
  • ✨ Opcjonalne
  • Dried cranberries 50 g
  • Fresh rosemary 6 g
💰 Szacowany koszt dania: ~39.08 PLN (9.77 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Baked ingredients

1

Preheat the oven to 200°C (top and bottom heat). Line a large baking tray with parchment paper. Peel the pumpkin with a sharp knife (the skin of the butternut squash is relatively thin, but be careful of the hard parts): first cut off both ends of the pumpkin, then cut it in half lengthwise, scoop out the seeds with a spoon, and cut the flesh into cubes about 2–3 cm on each side. Place the pumpkin pieces on the tray in a single layer — not tightly, so they roast evenly.

Ingredients: Butternut squash
Use a sharp large knife and a stable cutting board. If the pumpkin is large, work with halves. A baking tray with edges (35×25 cm) is best. Do not place the pieces too closely together — otherwise, they will steam instead of browning.
2

Drizzle the pumpkin with 30 g of olive oil (2 tablespoons), season with 1 pinch of salt and 1/2 pinch of pepper, add chopped rosemary needles (if using about 4 g of rosemary — remove the leaves from the stems). Gently mix on the baking sheet with an oven mitt or spatula so that each piece is lightly coated with oil. Spread out again in a single layer.

Ingredients: Butternut squash, Olive oil, Salt, Black pepper, Fresh rosemary
Use a silicone spatula or kitchen gloves. If you don't have rosemary, you can add 1/2 teaspoon of dried thyme. Too much oil will prevent the pumpkin from browning.
3

Roast the pumpkin in a preheated oven for 30–35 minutes. After about 20 minutes, turn the pieces with a silicone spatula to ensure even browning. The pumpkin is ready when the edges are golden-brown and the center is soft — check by piercing the largest piece with a fork: the fork should go in easily, and the surface should be slightly caramelized.

Ingredients: Butternut squash
Use the convection setting if your oven heats unevenly, but reduce the temperature to 190°C in convection mode. Do not bake for longer than 40 minutes, as the pumpkin may fall apart.

Toasting nuts

4

While the pumpkin is baking, toast the walnuts: heat a dry skillet (preferably cast iron or non-stick) over medium heat. Add the walnuts and shake the skillet every 30 seconds or stir with a wooden spoon for 4–6 minutes, until they start to smell fragrant and their edges are lightly browned. Be careful, as the nuts can burn quickly — remove them immediately and transfer to a plate to cool.

Ingredients: Walnuts
Use a dry pan and a wooden spoon. If you prefer, you can roast the nuts in the oven: 6–8 minutes at 180°C on a baking sheet.

Preparation of fruits and vegetables

5

Wash the apple, cut it into quarters, remove the seeds, and slice it into thin half-moons (about 2–3 mm). Drizzle the apple with 1 tablespoon of lemon juice to prevent browning. Peel the red onion and slice it into very thin half-moons, then place them in a bowl of cold water for 5 minutes — this will mellow the onion's flavor. Drain the onion thoroughly in a sieve.

Ingredients: Apple, Lemon juice, Red onion
Use a sharp knife or mandoline to slice the apple and onion thinly. Do not soak the apples — just drizzle with lemon juice. Well-drained onion will not dilute the dressing.

Dressing

6

Prepare the dressing: in a small bowl, combine mustard (30 g), honey (15 g), apple cider vinegar (15 g), and 15 g of olive oil (1 tablespoon). First, mix the mustard with the vinegar and honey well until you have a uniform, smooth emulsion (use a whisk or fork). Then, slowly drizzle in the remaining olive oil (30 g) in a thin stream while continuously whisking — this will thicken the dressing and prevent it from separating. Season with 1 pinch of salt and 1 pinch of pepper, taste, and if necessary, adjust with a bit more honey or lemon juice to your liking.

Ingredients: Dijon mustard, Honey, Apple cider vinegar, Olive oil, Salt, Black pepper
Use a small bowl and a whisk or a jar with a lid (if using a jar, mix thoroughly, screw on the lid, and shake vigorously). Add the oil slowly to achieve a smooth emulsion consistency.

Salad and assembly

7

Place the salad mix in a large bowl. When the pumpkin is still warm (taken out of the oven), gently arrange the pumpkin cubes on the salad — the heat will slightly attract it and cause the leaves to subtly wilt, giving a pleasant texture. Add the chopped apples, drained onion, and toasted nuts. If you are using dried cranberries, add them now. Drizzle with the prepared dressing (first half of the amount, mix gently, taste, and if necessary, add the rest). Crumble the blue cheese (100 g) evenly on top.

Ingredients: Salad mix (e.g. lamb's lettuce, iceberg lettuce, arugula in moderation), Butternut squash, Apple, Red onion, Walnuts, Dried cranberries, Blue cheese (e.g. Roquefort / Gorgonzola)
Use a large, wide bowl (minimum diameter 26 cm) or a shallow platter — it will be easier to mix the ingredients. Gently mix with silicone tongs or a large spoon to avoid mashing the pumpkin.

Finishing and serving

8

Arrange the salad on serving bowls or a large plate. On top, sprinkle a few whole halves of toasted nuts for visual effect. Drizzle with a little extra olive oil (optional) and freshly ground pepper. Serve immediately while the pumpkin is still slightly warm — the leaves will be gently moist, and the cheese will be partially softened, enhancing the aroma.

Ingredients: Olive oil, Black pepper
Serve on a light, flat plate to highlight the colors of the ingredients. If preparing in advance, keep the dressing separate and add it 2–3 minutes before serving.

Fun Fact

💡

Pumpkin originates from North America and was cultivated by indigenous people long before the arrival of Europeans; it was used in both sweet and savory dishes in the kitchen.

Best for

Jesienne obiady Przyjęcia rodzinne Świąteczne stoły jako dodatek Kolacje w gronie przyjaciół

Tips

🍽️ Serving

Serve the salad slightly warm — the pumpkin cubes right after baking give off the best aroma. If the blue cheese is very strong, crumble it more finely. Rustic sourdough bread or croutons with olive oil and garlic pair well with the salad.

🥡 Storage

Store the dressing separately in an airtight container in the refrigerator for up to 5 days. Store the roasted pumpkin separately for up to 2 days; before adding it to the salad, briefly heat it in the oven (5–8 minutes at 180°C) or on the skillet. It's best to eat the finished salad right away — after a while, the leaves will wilt.

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