Traditional seasonal salad with roasted pumpkin, pear, and pomegranate - photo 1
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Traditional seasonal salad with roasted pumpkin, pear, and pomegranate

Salads Additions 60 min Medium 4 wyświetleń ~44.81 PLN - (0)
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Description

A seasonal, traditionally inspired salad that combines the sweetness of roasted pumpkin, juicy pear, and bold pomegranate seeds. The dish contrasts the creamy texture of blue cheese with the crunch of toasted walnuts and pumpkin seeds, while a slightly tangy balsamic-lemon dressing enhances all the flavors. Perfect as a light dinner on its own or an elegant side dish for lunch. It looks stunning with its vibrant colors (orange pumpkin, red pomegranate, green leaves) and beautifully presents on a large plate as a dish for gatherings in the autumn-winter season.

Ingredients Used

Ingredients (15)

Servings:
4
  • Hokkaido pumpkin 600 g
  • Pear 1.7 szt.
  • Salad mix 120 g
  • Pomegranate (arils, seeds) 100 g
  • Red onion 1 szt.
  • Walnuts 80 g
  • Blue cheese (gorgonzola or another non-vegan cheese) 120 g
  • Extra virgin olive oil 0.2 łyżek
  • Balsamic vinegar 30 ml
  • Dijon mustard 15 g
  • Lemon juice 30 ml
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Black pepper (ground) 2 szczypty
  • ✨ Opcjonalne
  • Honey 30 ml
  • Roasted pumpkin seeds 30 g
💰 Szacowany koszt dania: ~44.81 PLN (11.20 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Ingredient Preparation

1

Preheat the oven to 200°C (top-bottom, without convection). Take out all the ingredients onto the work surface. Wash the pumpkin under running water and dry it. Wash the pears and pomegranate. Prepare a baking tray lined with parchment paper and a large bowl for mixing the salad.

Ingredients: Hokkaido pumpkin, Pear, Pomegranate (arils, seeds)
Use a large baking tray (at least 30x40 cm) and parchment paper to prevent the pumpkin from sticking. If you have a kitchen thermometer, set the oven to 200°C; baking will be even.

Roasting pumpkin

2

Cut the pumpkin in half (be careful, the skin is hard). Remove the seeds with a spoon (you can keep them for roasting). Cut the flesh into cubes about 2-3 cm on each side. In a large bowl, mix the pumpkin cubes with 15 g of oil, 1 g of salt (1 pinch), and 1 g of pepper. Spread evenly on a baking sheet in a single layer and bake in a preheated oven for 30-35 minutes, until the pumpkin is soft (check with a fork) and slightly caramelized at the edges.

Ingredients: Hokkaido pumpkin, Extra virgin olive oil, Salt, Black pepper (ground)
Use a sharp knife and a stable cutting board. If the Hokkaido pumpkin has a thin skin, you can roast it with the skin on; if you prefer, peel it before cutting. Check the softness with a fork: it should easily pierce the flesh. The baking time depends on the size of the cubes.

Preparing the pear and onion

3

While the pumpkin is baking, cut the pears into quarters, remove the seeds, and slice them thinly (about 3 mm). Peel the red onion and cut it into very thin half-rings. If the onion has a strong flavor, soak it in cold water for 5 minutes and drain - this will mellow the sharpness.

Ingredients: Pear, Red onion
Use a sharp knife or mandoline to cut even slices. Keep the thickness of the slices uniform for a nice presentation and even flavors.

Toasting nuts and seeds

4

In a dry pan (preferably non-stick), add the walnuts and toast them over medium heat for 4-6 minutes, stirring with a wooden spoon, until they are fragrant and lightly browned. Be careful not to burn them. If you are using pumpkin seeds (optional), add them to the pan during the last 2-3 minutes of toasting, until they start to sizzle.

Ingredients: Walnuts, Roasted pumpkin seeds
Use a wide skillet so that the nuts do not overlap. Dry roasting brings out the oils - after a few minutes, a pleasant, nutty aroma should fill the air. Set the nuts aside on a plate to cool.

Preparing the pomegranate

5

Cut the pomegranate horizontally and gently remove the seeds (arils). The easiest way to do this is by adding water to a bowl and tapping the seeds out with a spoon, removing the membranes that float to the surface. Drain the seeds in a sieve.

Ingredients: Pomegranate (arils, seeds)
Working with pomegranate can be messy - use a cutting board and gloves if you wish. The water method minimizes juice splatter.

Preparing the dressing

6

In a small bowl or jar, combine 30 g of balsamic vinegar, 30 ml of lemon juice, 15 g of Dijon mustard, and (optional) 30 g of honey if you prefer a milder, sweeter taste. Add 25 g of olive oil and whisk vigorously or shake the jar to achieve a smooth emulsion. Season with a pinch of salt and pepper, taste, and adjust the proportions to your liking.

Ingredients: Balsamic vinegar, Lemon juice, Dijon mustard, Extra virgin olive oil, Honey, Salt, Black pepper (ground)
Use a small whisk or a jar with a lid. First, combine the acidic ingredients and mustard, then slowly add the oil while mixing to emulsify the dressing. If the dressing separates, vigorous whisking will rejoin the ingredients.

Salad Assembly

7

In a large bowl, place the salad mix (120 g). Drizzle about half of the prepared dressing (approx. 30-35 g) over it and gently toss with your hands or tongs — do this gently to avoid crushing the leaves. Arrange the salad on a large flat plate, placing the evenly roasted pumpkin cubes in the center. On top of the pumpkin, lay the pear slices, arrange thin half-rings of red onion, and sprinkle with pomegranate. Crumble the gorgonzola evenly over the entire dish.

Ingredients: Salad mix, Hokkaido pumpkin, Pear, Red onion, Pomegranate (arils, seeds), Blue cheese (gorgonzola or another non-vegan cheese), Balsamic vinegar, Extra virgin olive oil, Dijon mustard
Use two large tablespoons or special salad tongs to mix the salad. Don't overdo the dressing — you can always add more when serving. Arrange the ingredients in layers for a visual effect.

Finishing and serving

8

Sprinkle the salad with toasted walnuts and (optionally) pumpkin seeds. Drizzle with the remaining dressing to taste (about 10-15 g left). Finally, season gently with salt and freshly ground pepper. Serve immediately to keep the leaves crisp, while the pumpkin is slightly warm, contrasting with the cold leaves and cheese.

Ingredients: Walnuts, Roasted pumpkin seeds, Balsamic vinegar, Extra virgin olive oil, Salt, Black pepper (ground)
Use a teaspoon to evenly distribute the dressing and small toppings. The salad tastes and looks best when the pumpkin is still slightly warm — serve immediately after assembling.

Final tips

9

If you are preparing the salad in advance, store the individual components separately: the roasted pumpkin in an airtight container in the fridge for up to 2 days, the dressing in a jar, and the leaves and cheese in separate, dry containers. Assemble the salad just before serving.

Ingredients: Hokkaido pumpkin, Salad mix, Balsamic vinegar, Honey
Avoid assembling the salad too far in advance — the leaves will become soggy from the dressing. If you're preparing for a party, roast the pumpkin and prepare the dressing ahead of time, and assemble it just before your guests arrive.

Fun Fact

💡

Autumn salads combine warm, roasted vegetables with cold greens — this traditional pairing has been used in Mediterranean and Central European kitchens as a way to utilize post-winter harvests and add texture contrast.

Best for

kolacja jesienna przyjęcie świąteczne jako dodatek obiad dla gości

Tips

🍽️ Serving

Serve on a large flat plate to spread out the colors; place the pumpkin in the center, sprinkle the pomegranate evenly; crumble the cheese on top just before serving. Make sure part of the pumpkin is slightly warm — the contrast in temperature enhances the enjoyment of eating.

🥡 Storage

Store the dressing in a sealed jar in the refrigerator for up to 5 days. Baked pumpkin should be kept for a maximum of 2 days in a closed container in the refrigerator and reheated briefly in the oven (180°C, 5-7 min) to restore a slightly crispy texture. Combined salads should not be stored for longer than a few hours, as the leaves lose their crunch.

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