Traditional Autumn Salad with Roasted Pears and Pumpkin - photo 1
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Traditional Autumn Salad with Roasted Pears and Pumpkin

Salads Vegetarian Dishes 50 min Medium 74 wyświetleń ~38.13 PLN - (0)
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Description

A seasonal, traditional autumn salad that combines the sweetness of roasted pears and pumpkin with the crunch of walnuts and a velvety, slightly spicy honey-mustard dressing. Recommended for cooler days when pears are ripening and pumpkin is available. The dish catches the eye with the contrast of the golden color of roasted pieces of pumpkin and pear, purple onion, and white, creamy pieces of blue cheese — perfect as an appetizer or a light lunch. It pairs wonderfully with sourdough bread or a slice of warm focaccia. Variant 2533ea3e highlights classic flavors with an emphasis on seasonality and textures.

Ingredients (16)

Servings:
4
  • Young salad mix 200 g
  • Pear 1.9 szt.
  • butternut squash (pieces) 400 g
  • Walnuts 60 g
  • Red onion 1 szt.
  • Blue cheese 100 g
  • Honey 30 ml
  • Dijon mustard 20 g
  • Apple cider vinegar 15 ml
  • Olive oil 45 ml
  • Lemon juice 15 ml
  • Fresh thyme 5 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Ground black pepper 1 szczypta
  • ✨ Opcjonalne
  • Roasted pumpkin seeds 30 g
  • Balsamic syrup (balsamic glaze) 20 g
💰 Szacowany koszt dania: ~38.13 PLN (9.53 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the pumpkin

1

Preheat the oven to 200°C (180°C with fan). Peel the pumpkin, remove the seeds with a spoon, and cut the flesh into cubes about 2 cm on each side. Place the cubes in a large bowl, add 15 g of olive oil (1 tablespoon) and 1 g of salt (1 pinch), and gently mix to ensure each piece is lightly coated with oil. Spread evenly on a baking sheet lined with parchment paper in a single layer.

Ingredients: butternut squash (pieces), Olive oil, Salt
Use a sharp knife and a cutting board; preferably a baking tray measuring about 30x40 cm. If the pieces are too tightly packed, baking will steam rather than brown. If you don't have a convection oven, bake at 200°C and extend the time by 5-7 minutes.

Roasting pumpkin

2

Place the baking tray with the pumpkin in the preheated oven and bake for 25–30 minutes. After 15 minutes, check and gently turn the pieces with a spatula to ensure they brown evenly. The finished pumpkin should have slightly caramelized edges and a soft center — check with a fork: it should go in easily, but the pieces should not fall apart.

Ingredients: butternut squash (pieces)
Use a metal spatula to flip. If the edges of the pumpkin are dull and soft without browning, the oven may be too cool — increase the temperature by 10°C for the last 5–7 minutes.

Preparing the pears

3

Wash the pears, cut each in half lengthwise and scoop out the seeds with a spoon. Drizzle 7 g of lemon juice (about 1/2 tablespoon) on the cut surfaces to prevent browning. Heat a large non-stick skillet over medium heat, add 10 g of oil (2/3 tablespoon). Place the pears cut side down and fry for 2–3 minutes until golden stripes form; then flip them for 1 minute to soften slightly while keeping their shape. After frying, set aside on a plate for a moment.

Ingredients: Pear, Olive oil, Lemon juice
Use a wide skillet (diameter about 24–28 cm) — work in batches so the pears do not touch each other. Always fry over medium heat; too high a temperature will burn the sugars on the outside.

Quick-pickled onion

4

Peel the red onion and slice it into thin half-rings (about 2–3 mm). In a small bowl, mix 15 g of apple cider vinegar and the remaining 7 g of lemon juice (a total of 22 g of liquid), add 1 g of salt and 1 g of pepper. Pour the mixture over the onion slices and let it sit for 10–15 minutes — the onion will become less sharp and slightly pink.

Ingredients: Red onion, Apple cider vinegar, Lemon juice, Salt, Ground black pepper
Use a sharp knife or a mandoline if you have one. It's a good idea to set the colander aside so the onion can drain before adding it to the salad, to prevent the leaves from becoming watery.

Dressing

5

In a jar with a lid or a small bowl, pour in 30 g of honey, 20 g of Dijon mustard, 15 g of apple cider vinegar, and 15 g of lemon juice. Add 30 g of olive oil (the remaining part of the oil), 1 g of salt, and 1 g of pepper. Close the jar and shake vigorously for 20–30 seconds or whisk for 30 seconds until the emulsion is smooth and slightly thick — there should be no visible separated drops of oil.

Ingredients: Honey, Dijon mustard, Apple cider vinegar, Lemon juice, Olive oil, Salt, Ground black pepper
Use a jar with a lid for quick emulsifying (easier than a whisk). If the dressing separates, shake again just before serving.

Salad assembly

6

In a large bowl, place 200 g of mixed salad greens. Add the roasted pumpkin (whole), drained onion from the marinade, pieces of fried pears (halves or quarters to taste), sprinkle with crumbled blue cheese and broken walnut pieces. Drizzle 2/3 of the prepared dressing (start with a smaller amount — you can add more later) and gently but firmly mix for 8–12 seconds with a wooden spoon or two spatulas so that the leaves are evenly coated but not crushed.

Ingredients: Young salad mix, butternut squash (pieces), Red onion, Pear, Blue cheese, Walnuts, Honey, Dijon mustard, Apple cider vinegar, Lemon juice, Olive oil, Salt, Ground black pepper
Use a large, flat bowl to gently mix. If you want to maintain a beautiful arrangement on the plate, mix some of the ingredients in the bowl, and place decorative pieces (e.g. pear halves) on top separately when serving.

Finishing and decoration

7

Transfer the salad to plates. Arrange the pear halves decoratively on top, sprinkle with fresh finely chopped thyme (5 g). Add roasted pumpkin seeds if using (optional). For visual and flavor effect, drizzle lightly (a few drops) with balsamic syrup (20 g optional). Sprinkle with a bit of freshly ground pepper.

Ingredients: Fresh thyme, Roasted pumpkin seeds, Balsamic syrup (balsamic glaze), Ground black pepper
Use a small teaspoon to apply the balsamic glaze for thin decorative lines. Don't overdo it with the syrup — it has an intense flavor.

Serving

8

Serve immediately after preparation — the lettuce should be fresh and crisp, the pumpkin warm or at room temperature, and the pears slightly warm. The salad tastes best right after it is assembled.

Ingredients: Young salad mix, butternut squash (pieces), Pear, Blue cheese
If you prepare in advance, keep the roasted pumpkin and pears separate, and the dressing in a sealed jar. Combine the ingredients 5–10 minutes before serving.

Fun Fact

💡

The combination of sweet fruits and roasted vegetables in salads is a traditional theme in European cuisine — during the autumn season, fruits (like pears) were often paired with root vegetables to take advantage of their natural sweetness and add calories before winter.

Best for

obiad rodzinny przyjęcie jesienne przystawka na świątecznym stole

Tips

🍽️ Serving

Serve on large flat plates so that the decorative elements (pear halves, pieces of pumpkin, and nuts) are visible. Serve with a piece of crispy sourdough bread or toast. Offer the dressing on the side if guests prefer to adjust the amount.

🥡 Storage

Store roasted pumpkin and pears separately in the refrigerator in a closed container for up to 2 days. It's best to store the salad mix separately and combine just before serving. The dressing can be stored in a jar in the refrigerator for up to 5 days – shake vigorously before use.

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