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Autumn Salad with Roasted Pumpkin, Figs, and Goat Cheese

Wegetariańskie Salads Appetizers Vegetarian Dishes 50 min Easy 4 wyświetleń ~51.77 PLN - (0)
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Description

This salad is the essence of autumn on a plate. It combines an extraordinary palette of flavors, textures, and colors, creating a dish that delights both the palate and the eyes. The sweetness of roasted hokkaido pumpkin perfectly complements the honeyed delicacy of fresh figs. The bold, slightly salty, and creamy goat cheese serves as an excellent counterpoint to these sweet notes. Crunchiness is added by toasted walnuts, and everything is brought together by a velvety honey-mustard vinaigrette with a hint of balsamic. Served on a bed of fresh lamb's lettuce and arugula, the salad is not only delicious but also very healthy. It is the perfect choice for an elegant appetizer during a festive dinner, a light lunch, or as a side dish to a main course. Its preparation is simple, and the final effect is spectacular, making it an excellent choice for special occasions.

Składniki (12)

Servings:
4
  • Hokkaido pumpkin 500 g
  • Salad mix (lamb's lettuce, arugula) 150 g
  • Goat cheese (roll) 150 g
  • Fresh figs 4 szt.
  • Walnuts 50 g
  • Extra virgin olive oil 0.4 łyżek
  • Balsamic vinegar 30 ml
  • Liquid honey 20 g
  • Dijon mustard 5 g
  • Sea salt 3 g
  • 🌿 Przyprawy
  • Pieprz czarny świeżo mielony 2 szczypty
  • ✨ Opcjonalne
  • Pestki granatu 50 g
💰 Szacowany koszt dania: ~51.77 PLN (12.94 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the pumpkin

1

Preheat the oven to 200°C (top and bottom heat). In the meantime, prepare the pumpkin. Wash it thoroughly under running water and dry it with a paper towel. Place the pumpkin on a stable cutting board and using a large, sharp knife, cut it in half. Use a metal spoon to scoop out the seeds and fibrous flesh from both halves. Then, cut the pumpkin halves into thick slices (about 2-3 cm wide), and then cut each slice into cubes with sides of about 2-3 cm. Remember, hokkaido pumpkin does not need to be peeled!

Ingredients: Hokkaido pumpkin
Use a sharp chef's knife, it will make cutting the hard pumpkin much easier. Make sure the cutting board doesn't slip on the countertop - you can place a damp cloth underneath it. The size of the cubes should be fairly uniform so they bake evenly.
2

Transfer the diced pumpkin to a large bowl. Drizzle with two tablespoons of olive oil (about 30 ml), sprinkle with salt and freshly ground pepper. Mix everything thoroughly with your hands, ensuring that each piece of pumpkin is evenly coated with oil and seasonings. This will ensure a beautiful color and flavor after baking.

Ingredients: Hokkaido pumpkin, Extra virgin olive oil, Sea salt, Pieprz czarny świeżo mielony
The easiest way to mix the pumpkin is by hand - this way you can be sure that the spices are evenly distributed. Don't be afraid to get your hands dirty! Alternatively, you can use a large spoon, but it will be less precise.
3

Line a large baking sheet with parchment paper. Spread the seasoned pumpkin in a single layer, making sure the pieces do not overlap. Place the sheet in the preheated oven and bake for 20-25 minutes. The pumpkin is ready when a fork easily pierces it, and its edges are slightly browned and caramelized. After baking, remove the sheet from the oven and let the pumpkin cool slightly.

Ingredients: Hokkaido pumpkin
Spreading the pumpkin in a single layer is key! If the pieces are stacked on top of each other, they will steam instead of roast and won't have crispy edges. Halfway through baking, you can toss the pumpkin on the baking sheet to brown it more evenly.

Preparation of vinaigrette sauce

4

While the pumpkin is baking, prepare the dressing. In a small jar with a lid, pour in the remaining olive oil (about 45 ml), balsamic vinegar, liquid honey, and add Dijon mustard. Season with a pinch of salt and pepper. Close the jar and shake it vigorously for about 30 seconds. All the ingredients should combine to create a smooth, slightly thickened emulsion. Taste and add more salt, pepper, or honey if needed.

Ingredients: Extra virgin olive oil, Balsamic vinegar, Liquid honey, Dijon mustard, Sea salt, Pieprz czarny świeżo mielony
The jar method is the simplest and most effective for beginners. It ensures the perfect combination of ingredients. If you don't have a jar, you can place the ingredients in a small bowl and vigorously mix with a small whisk or fork, gradually pouring in the oil in a thin stream.

Salad composition

5

Prepare the remaining ingredients. Toast the walnuts in a dry, heated pan for 2-3 minutes until they start to smell intense. Be careful not to burn them. Transfer them to a cutting board and chop coarsely. Wash the salad mix and dry it thoroughly. Gently wash the figs, dry them, and cut each into quarters. Cut the goat cheese into slices about 1 cm thick or crumble it into smaller pieces with your fingers.

Ingredients: Salad mix (lamb's lettuce, arugula), Fresh figs, Goat cheese (roll), Walnuts
To dry the lettuce, it's best to use a salad spinner - this way the dressing will adhere better to the leaves. If you don't have one, spread the washed lettuce on a clean kitchen towel and gently pat dry. Toasting the nuts brings out their deep flavor and crunch - don't skip this step!
6

On a large, flat plate or in a wide bowl, evenly spread the dried salad mix to create a green base. On top of the salad, arrange the slightly cooled roasted pumpkin. Between the pieces of pumpkin, place the quartered figs and pieces of goat cheese. Finally, generously sprinkle with toasted walnuts.

Ingredients: Salad mix (lamb's lettuce, arugula), Hokkaido pumpkin, Fresh figs, Goat cheese (roll), Walnuts
Arranging the salad on a flat dish instead of a deep bowl allows all the ingredients to be beautifully displayed. Try to spread the ingredients evenly, creating a colorful mosaic.
7

Just before serving, drizzle the salad with the vinaigrette prepared earlier. Try to distribute it evenly over all the ingredients. If you are using optional ingredients, sprinkle the salad with pomegranate seeds for added crunch and color. Serve immediately to keep the lettuce fresh and crisp.

Ingredients: Pestki granatu
Important: Drizzle the salad with dressing just before serving. If you do it earlier, the leaves will wilt and lose their crunch. Before drizzling, shake the jar of dressing again, as it may have separated.

Fun Fact

💡

Hokkaido pumpkin, unlike most other pumpkins, originates from Japan, not America. It was cultivated on the Japanese island of Hokkaido in the late 19th century. Its edible skin and nutty flavor make it a favorite among chefs worldwide.

Best for

Elegancka kolacja Jesienne spotkanie z przyjaciółmi Lekki obiad Przystawka na Święto Dziękczynienia

Tips

🍽️ Serving

Serve the salad on a large, flat platter to showcase its colors. It pairs perfectly with a glass of chilled, dry white wine, such as Sauvignon Blanc. It can also be served with crunchy baguette croutons spread with garlic.

🥡 Storage

The salad tastes best right after preparation. If you want to prepare the ingredients in advance, the roasted pumpkin can be stored in the fridge in a sealed container for up to 2 days. The dressing can also be made ahead of time and kept in the fridge for up to a week. Combine the ingredients and drizzle with the dressing just before serving.

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