Traditional Winter Salad with Roasted Pumpkin, Pear, and Toasted Nuts - photo 1
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Traditional Winter Salad with Roasted Pumpkin, Pear, and Toasted Nuts

Salads Vegetarian Dishes 60 min Medium 8 wyświetleń ~42.22 PLN - (0)
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Description

A seasonal winter salad full of contrasts, combining the sweetness of roasted pumpkin, the juiciness of caramelized pear, and the crunch of toasted hazelnuts. The bold radicchio adds a beautiful deep red color and a slight bitterness that balances the sweet and sour dressing made with honey and mustard. Creamy pieces of camembert, which can be lightly baked, complete the dish, along with optional additions: pomegranate seeds for color and roasted chestnuts for a velvety texture. The salad works wonderfully as a light dinner, a side dish for the holiday table, or a starter for a winter gathering — it looks elegant on the plate thanks to the contrast of colors and different textures.

Ingredients Used

Ingredients (15)

Servings:
4
  • Pear (Conference) 2 szt.
  • Radicchio (head) 1 szt.
  • Hazelnuts 60 g
  • Camembert cheese 120 g
  • Rapeseed oil 15 g
  • Honey 30 ml
  • Dijon mustard 20 g
  • Lemon juice 30 ml
  • butternut squash 600 g
  • Olive oil 30 ml
  • Spinach 100 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Ground black pepper 1 szczypta
  • ✨ Opcjonalne
  • Roasted chestnuts 80 g
  • Pestki granatu 80 g
💰 Szacowany koszt dania: ~42.22 PLN (10.56 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, cut it in half, remove the seeds with a spoon, and cut the flesh into even cubes about 2–3 cm on each side. Place the pumpkin cubes in a large bowl, add canola oil (15 g), sprinkle evenly with 1 g of salt and 1 g of pepper. Mix by hand or with a spoon so that all pieces are thinly coated with oil and spices.

Ingredients: butternut squash, Rapeseed oil, Salt, Ground black pepper
Use a large ceramic or metal baking tray lined with parchment paper. A paring knife and a sharp kitchen knife will make the job easier. Do not place the cubes too tightly — they should lie in a single layer to roast nicely.
2

Roast the pumpkin in a preheated oven for 25–30 minutes. After 15 minutes, turn the pieces with a spatula to ensure they brown nicely on all sides. The pumpkin is ready when the edges are golden-brown and the center is soft — check with a fork: it should go in smoothly, but the pieces should not fall apart completely.

Ingredients: butternut squash
Use a silicone or metal spatula. Do not extend the baking time too long — overly soft pumpkin will lose its structure in the salad.

Dressing

3

In a small bowl, combine olive oil (30 g), Dijon mustard (20 g), honey (30 g), and lemon juice (30 g). Whisk vigorously with a whisk or fork for 30–45 seconds until the ingredients form a smooth, slightly emulsified mixture. Season with 1 g of salt and 1 g of pepper, taste, and adjust the flavor if necessary — if it lacks acidity, add 5–10 g of lemon juice.

Ingredients: Olive oil, Dijon mustard, Honey, Lemon juice, Salt, Ground black pepper
Use a small bowl and a hand whisk or a jar with a lid (you can shake it vigorously). The dressing should be slightly sweet and tangy, and velvety; if it separates, whisk more vigorously.

Toasting nuts

4

In a medium, dry skillet, heat it over medium heat. Add the hazelnuts (60 g) and toast for 4–6 minutes, shaking the skillet or stirring with a spatula, until the nutty aroma becomes intense and the skins start to crack. Remove from heat, transfer to a cloth, and rub the nuts to remove some of the loose skins. Once cooled, chop coarsely with a knife.

Ingredients: Hazelnuts
Use a non-stick or cast iron skillet. Be careful — the nuts can burn quickly. If you don't want to remove the skins, you can use already peeled nuts.

Preparing the pear

5

Cut the pears in half, scoop out the seeds with a teaspoon, and slice them thinly into 0.5 cm pieces. In a medium skillet, heat 1 tablespoon of olive oil (about 10 g from the amount listed in the ingredients) over medium heat. Place the pear slices in the skillet and fry for 1.5–2 minutes on each side until they are lightly golden and soft, but not falling apart. Once cooked, transfer to a plate to cool slightly.

Ingredients: Pear (Conference), Olive oil
Use a non-stick pan. If the pears are very firm, sauté for an additional 30–60 seconds. Be careful not to burn the sugars in the pears.

Preparing the cheese

6

Cut the Camembert into 8 equal wedges. Place them on a baking sheet lined with parchment paper and put in the oven preheated to 200°C for 6–8 minutes, until the outer rind is slightly browned and the center becomes soft. Alternatively, you can fry the slices in a dry pan for 1–2 minutes on each side over medium heat — the cheese should be warm and slightly gooey inside.

Ingredients: Camembert cheese
Use a small baking dish or skillet. If you prefer the cheese cold, skip the heating process and just cut it into wedges. Do not bake for too long, as the cheese will completely melt.

Slicing radicchio and mixing the salad base

7

Cut the radicchio in half, remove the tough core, and slice it into thin strips about 0.5 cm wide. In a large bowl, combine the spinach leaves (100 g) with the sliced radicchio (150 g). Pour in about 2/3 of the prepared dressing (from step 3) and gently mix with your hands or tongs for 20–30 seconds, until the leaves are lightly coated with the dressing — be careful not to use too much to avoid wilting the leaves.

Ingredients: Radicchio (head), Spinach, Olive oil, Dijon mustard, Honey, Lemon juice
Use a large, shallow bowl (diameter 26–30 cm). Gently mix from the bottom up to preserve the volume of the leaves.

Salad assembly

8

Evenly distribute the warm pieces of roasted pumpkin (from step 2), sautéed slices of pear (from step 5), chopped toasted hazelnuts (from step 4) and - optionally - pieces of roasted chestnuts and pomegranate seeds on the prepared mixture of leaves. Place the lightly baked camembert pieces (from step 6) on top. Drizzle with the remaining dressing and gently toss with tongs to combine the ingredients. Serve the salad immediately while the pieces of pumpkin and cheese are still slightly warm.

Ingredients: Spinach, Radicchio (head), butternut squash, Pear (Conference), Hazelnuts, Camembert cheese, Roasted chestnuts, Pestki granatu, Olive oil, Dijon mustard, Honey, Lemon juice
Use salad tongs or large spoons. If you are using optional toppings (chestnuts, pomegranate seeds), add them at the end to maintain an impressive appearance. Additionally, you can sprinkle the whole dish with a small amount of freshly ground pepper.

Final touches and serving

9

Before serving, check the balance of flavors: if it needs more acidity, drizzle the salad with a few drops of lemon juice; if it lacks sweetness, add a bit of honey. Serve on plates garnished with a few pomegranate seeds and whole nuts for decoration.

Ingredients: Lemon juice, Honey, Pestki granatu, Hazelnuts
Serve the salad immediately. Use large, flat plates for serving — this way, the colors and composition will be more visible.

Fun Fact

💡

Combining roasted vegetables with fruits and nuts is an ancient culinary practice — even in Mediterranean cuisine, roasted fruits were used to balance the flavors of winter dishes. Adding red radicchio is also a traditional way to brighten up a plate during the months when fresh colors are scarce.

Best for

Zimowa kolacja Świąteczne przyjęcie Spotkanie towarzyskie Eleganckie lunch

Tips

🍽️ Serving

Serve the salad immediately after assembling — the warm pieces of pumpkin and camembert pair best with the cool leaves. For an impressive plate, layer the ingredients (leaves on the bottom, fruits and pumpkin in the middle, cheese and nuts on top). Additionally, you can serve extra dressing separately so guests can salt to taste.

🥡 Storage

Store separately: baked pumpkin and pieces of warm cheese in an airtight container in the fridge for up to 48 hours; leaves and dressing separately for up to 24 hours. Combining all ingredients before longer storage will cause the leaves to wilt. Reheat the pumpkin in the oven for 8–10 minutes at 180°C before reusing.

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