Traditional autumn salad with roasted pumpkin, apple, and baked camembert - photo 1
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Traditional autumn salad with roasted pumpkin, apple, and baked camembert

Wegetariańskie Salads Regional Cuisine of Poland 50 min Medium 8 wyświetleń ~40.19 PLN - (0)
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Description

A seasonal, traditional salad that combines the sweetness of roasted pumpkin and apple with creamy, warm camembert and crunchy nuts and pumpkin seeds. The dish has distinct autumn accents — caramelized pumpkin and honey balance the freshness of the lettuce, while the baked camembert adds softness and richness. This salad is visually striking: golden-orange pieces of pumpkin, red-yellow apple slices, green leaves, and creamy cheese in the center of the plate look very appetizing. Serve as a standalone dish for a light lunch or as an appetizer at family gatherings; it pairs wonderfully with dark bread or a slice of crispy baguette. Perfect for chilly days when we want to feel warm, seasonal flavors.

Ingredients Used

Ingredients (16)

Servings:
4
  • Butternut squash 500 g
  • Apple 1.7 szt.
  • Camembert (baking cheese) 200 g
  • Salad mix (arugula-like/smooth mix) 120 g
  • Walnuts 80 g
  • Pumpkin seeds 40 g
  • Extra virgin olive oil 3 łyżki
  • Apple cider vinegar 30 ml
  • Honey 30 ml
  • Dijon mustard 20 g
  • Sea salt 2 g
  • Red onion 75 g
  • Lemon juice 20 ml
  • 🌿 Przyprawy
  • Ground black pepper 1 szczypta
  • ✨ Opcjonalne
  • Fresh thyme 10 g
  • Dried cranberries (optional) 30 g
💰 Szacowany koszt dania: ~40.19 PLN (10.05 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the pumpkin

1

Preheat the oven to 200°C (top and bottom). Peel the pumpkin with a vegetable peeler, trim the ends, cut it in half lengthwise, and scoop out the seeds with a spoon. Cut the flesh into even pieces about 2-3 cm (cubes) in size. Place the pieces on a baking sheet lined with parchment paper in a single layer.

Ingredients: Butternut squash, Extra virgin olive oil, Honey, Fresh thyme, Sea salt, Ground black pepper
Use a sharp knife and a stable cutting board; if the pumpkin is hard, first cut it into smaller pieces for safety. The best baking tray is one with a rim, so the pumpkin doesn't stick to the oven.
2

Drizzle the pumpkin pieces with 25 g of oil and 15 g of honey (spread with a spoon), sprinkle with 1 pinch of salt and 1 pinch of pepper, and finely chop 5 g of fresh thyme (if using). Gently mix by hand or with a silicone spatula so that each piece is coated with the mixture. Bake in a preheated oven for 25-30 minutes, until the pumpkin is soft and slightly caramelized — a fork should slide in smoothly, and the edges should be lightly browned.

Ingredients: Butternut squash, Extra virgin olive oil, Honey, Fresh thyme, Sea salt, Ground black pepper
Use a silicone or metal spatula; do not keep the pumpkin in the oven for longer than 35 minutes, as it will fall apart. If the pieces are uneven, check for softness with a fork starting from the 20th minute.

Preparing the cheese

3

Preheat the oven to 200°C. Cut the Camembert in half (as if slicing it in two) or, if you prefer, leave it whole. Place the cheese in a small ovenproof dish or on a piece of parchment paper. Drizzle 10 g of oil on top and lightly sprinkle with 0.5 pinch of pepper. Put it in the oven along with the pumpkin for the last 10-12 minutes of baking, until the cheese becomes soft and slightly oozing in the middle — the surface should be gently browned.

Ingredients: Camembert (baking cheese), Extra virgin olive oil, Ground black pepper
Use a small heatproof dish (diameter 12-14 cm) or a baking tray. If you leave the camembert whole, you can increase the cooking time by 2-3 minutes. Do not burn the cheese — check it from the 8th minute.

Preparation of toppings

4

Meanwhile, prepare the apples: wash, cut into quarters, remove the cores, and slice thinly. Immediately drizzle with 20 ml of lemon juice to prevent the slices from browning. Peel the red onion and slice it into very thin half-rings; if you want to soften the sharper taste, soak it in cold water for 5 minutes, then drain.

Ingredients: Apple, Lemon juice, Red onion
Use a sharp knife and a cutting board. Drizzling the apples with lemon juice is key for aesthetics and flavor; do not skip this step.

Roasting nuts and seeds

5

In a medium-sized pan (preferably non-stick), dry roast 80 g of walnuts and 40 g of pumpkin seeds for 3-5 minutes over medium heat. Shake the pan every few seconds or stir with a wooden spoon — the nuts and seeds should release a pleasant, nutty aroma, and the lightly browned skins will be crunchier.

Ingredients: Walnuts, Pumpkin seeds
Use a flat pan with a diameter of 24-28 cm. Do not leave the nuts unattended, as they can burn quickly; reduce the heat when they start to brown.

Preparing the dressing

6

In a small bowl or jar, combine 20 g of olive oil (from the remaining 45 g), 30 g of apple cider vinegar, 20 g of Dijon mustard, 10 g of honey (from the remaining 30 g), and a pinch of salt and 0.5 pinch of pepper. Whisk vigorously with a fork or shake the jar for 20-30 seconds until the ingredients come together into a smooth emulsion. If the dressing is too sour, add an additional 5-10 g of olive oil; if it's too thick, add 5-10 ml of water.

Ingredients: Extra virgin olive oil, Apple cider vinegar, Dijon mustard, Honey, Sea salt, Ground black pepper
Use a jar with a lid or a whisk for the dressing. Emulsifying (mixing until the ingredients combine) is important — the dressing should be smooth and slightly glossy.

Salad Assembly

7

On a large flat plate or serving dish, spread 120 g of mixed salad as a base. Evenly distribute the roasted pumpkin (about 500 g), apple slices (300 g), and thin half-moons of red onion (75 g) on the leaves. In the center, place the baked camembert (whole or halved) — if the cheese is very runny, gently transfer it with a spatula. Sprinkle everything with toasted nuts and seeds (80 g + 40 g). If using, add 30 g of dried cranberries for a contrast in flavor and color.

Ingredients: Salad mix (arugula-like/smooth mix), Butternut squash, Apple, Red onion, Camembert (baking cheese), Walnuts, Pumpkin seeds, Dried cranberries (optional)
Use two spoons to arrange the pieces of pumpkin and apple (one spoon underneath, the other for support). Transfer the cheese fondue gently to avoid spilling it on the plate.

Finishing and serving

8

Just before serving, drizzle the prepared dressing evenly over the salad (about 40-50 g of dressing, depending on your taste). Gently mix with a wooden spoon or lift the plate and turn the ingredients with a spatula to coat the leaves and pieces of pumpkin with the dressing. Finally, season to taste with 0.5-1 pinch of salt and freshly ground pepper, and garnish with fresh thyme leaves (if using). Serve immediately while the camembert is still warm.

Ingredients: Lemon juice, Fresh thyme, Sea salt, Ground black pepper
Add the dressing gradually — it's better to add more than to overdress the salad. The cheese is served warm, so do the final mixing and serving immediately after taking the cheese out of the oven.

Fun Fact

💡

Pumpkin was cultivated and valued by the indigenous people of North America; in European cuisine, it gained popularity in various forms — sweet and savory, and its roasted flesh pairs perfectly with cheeses.

Best for

jesienne spotkania rodzinne lekki obiad przystawka na świątecznym stole kolacja dla gości

Tips

🍽️ Serving

Serve the salad immediately after preparation, when the camembert is warm and soft. It will be complemented by slices of lightly toasted dark bread or a baguette. If you prefer the cheese to be more runny, leave it in the oven for an additional 2-3 minutes.

🥡 Storage

It's best to eat the salad right away. If there are leftovers, store the roasted pumpkin and lettuce leaves separately (in an airtight container in the fridge for up to 24 hours). The baked camembert can be stored for up to 24 hours, reheating briefly in the oven (5-7 minutes at 160°C). Store the dressing in a jar for up to 5 days in the fridge.

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