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Autumn Salad with Roasted Pumpkin, Pear, and Blue Cheese - photo 1
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Autumn Salad with Roasted Pumpkin, Pear, and Blue Cheese

Wegetariańskie Salads Vegetarian Dishes Appetizers 50 min Easy 4 wyświetleń ~29.23 PLN - (0)
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Description

This salad is the essence of autumn on a plate, combining the richness of seasonal flavors and colors. Sweet, caramelized roasted hokkaido pumpkin pairs perfectly with juicy, refreshing pear. The bold, salty flavor of blue cheese cuts through the sweetness, while crunchy, lightly toasted walnuts add wonderful texture. The whole dish is brought together by a velvety vinaigrette made with olive oil, honey, and Dijon mustard, which perfectly balances all the flavors. The salad is not only delicious but also visually stunning – its warm, autumnal colors make it a centerpiece on any table. It is perfect as a light yet filling lunch, an elegant appetizer at a gathering, or a gourmet side dish to a main course, such as roasted meat.

Składniki (13)

Servings:
4
  • Hokkaido pumpkin 400 g
  • Mieszanka sałat z rukolą i roszponką 150 g
  • Conference pear 2 szt.
  • Blue cheese (e.g. Roquefort, Gorgonzola) 100 g
  • Shelled walnuts 50 g
  • Extra virgin olive oil 0.3 łyżek
  • Liquid honey (e.g. wildflower) 0.9 łyżka
  • Dijon mustard 10 g
  • Lemon juice 15 ml
  • Sea salt 2 g
  • 🌿 Przyprawy
  • Sweet paprika powder 1 łyżeczka
  • Pieprz czarny świeżo mielony 1 szczypta
  • ✨ Opcjonalne
  • Pestki granatu 30 g
💰 Szacowany koszt dania: ~29.23 PLN (7.31 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Roasting pumpkin

1

Preheat the oven to 200°C with the convection function (or 220°C top-bottom). Meanwhile, 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. Be careful, the skin is tough, so make the cut with a firm, controlled motion. Use a large spoon to scoop out the seeds and fibrous flesh from both halves. Then, cut the pumpkin halves into cubes about 2-3 cm on each side. Do not peel the skin – in hokkaido pumpkin, it becomes soft and edible after baking.

Ingredients: Hokkaido pumpkin
To cut a hard pumpkin, it's best to use a chef's knife. If you have trouble cutting through, you can insert the knife into the center and gently tap the spine with your hand to push it deeper. You can wash, dry, and roast the pumpkin seeds – they make a delicious snack!
2

Transfer the chopped pumpkin to a large bowl. Add one tablespoon (15 ml) of olive oil, one large pinch of salt, freshly ground pepper, and a teaspoon of sweet paprika. Mix everything thoroughly with your hands, ensuring each piece of pumpkin is evenly coated with oil and spices. Line a large baking sheet with parchment paper. Spread the pumpkin in a single layer on it, 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 and let the pumpkin cool slightly.

Ingredients: Hokkaido pumpkin, Extra virgin olive oil, Sea salt, Pieprz czarny świeżo mielony, Sweet paprika powder
Using parchment paper will prevent the pumpkin from sticking to the baking tray and make cleanup easier. Do not place the pumpkin pieces too tightly, otherwise they will start to steam instead of bake and won't have crispy edges. Remember that the pumpkin should not be hot when adding it to the salad; it should just be warm or at room temperature.

Preparation of vinaigrette sauce

3

While the pumpkin is baking, prepare the sauce. Find a small jar with a lid. Pour the remaining 3 tablespoons (45 ml) of extra virgin olive oil into the jar, add one tablespoon (15 ml) of freshly squeezed lemon juice, one tablespoon of liquid honey, and two teaspoons of Dijon mustard. Season with a pinch of salt and freshly ground black pepper.

Ingredients: Extra virgin olive oil, Lemon juice, Liquid honey (e.g. wildflower), Dijon mustard, Sea salt, Pieprz czarny świeżo mielony
Using a jar is the simplest and most effective way to perfectly combine the sauce ingredients. Alternatively, you can place all the ingredients in a small bowl and vigorously whisk with a small whisk or fork until a smooth emulsion is achieved.
4

Tightly close the jar. Then, holding it securely, shake it vigorously for about 30 seconds. You will see how the oil, honey, and mustard combine to create a smooth, creamy, and slightly thickened dressing. This process is called emulsifying. Taste the dressing and adjust with additional salt, pepper, honey (if you prefer it sweeter), or lemon juice (if you prefer it more sour) as needed. Set the finished dressing aside.

A common mistake is insufficiently mixing the sauce, which causes it to separate. Shaking it vigorously in a jar ensures the perfect consistency. The mustard acts as an emulsifier, helping to combine the fat (olive oil) with the water (lemon juice).

Salad composition

5

Prepare the remaining ingredients. Transfer the salad mix to a large, wide bowl or platter. Wash the pears, dry them, cut them into quarters, and use a small knife to remove the cores. Slice each quarter into thin slices about 3-4 mm thick. Crumble the blue cheese into smaller, irregular pieces with your fingers. Coarsely chop the walnuts on a cutting board or break them into smaller pieces with your hands.

Ingredients: Mieszanka sałat z rukolą i roszponką, Conference pear, Blue cheese (e.g. Roquefort, Gorgonzola), Shelled walnuts
Pears are best cut just before serving the salad, as they darken quickly. You can drizzle them with a bit of lemon juice to prevent this. Do not crumble the cheese too finely; larger pieces will be more noticeable in the salad and will look nicer.
6

Start assembling the salad. On a base of mixed greens, evenly distribute the pear slices and the cooled pieces of roasted pumpkin. Then sprinkle everything with crumbled blue cheese and pieces of walnuts. Try to arrange the ingredients so that each part of the salad contains all of them.

Ingredients: Mieszanka sałat z rukolą i roszponką, Conference pear, Hokkaido pumpkin, Blue cheese (e.g. Roquefort, Gorgonzola), Shelled walnuts
The best visual effect can be achieved by serving the salad on a large, flat platter rather than in a deep bowl. This will showcase all the colorful ingredients. Do not mix the ingredients yet; you will do this after drizzling with the dressing or leave it for your guests to mix.
7

Just before serving, shake the jar of dressing again to ensure it is well mixed. Drizzle the prepared vinaigrette over the salad, trying to spread it across the entire surface. If you are using the optional ingredient, sprinkle pomegranate seeds on top of the salad, which will add a beautiful ruby color and juicy texture. Serve immediately.

Ingredients: Pestki granatu
Do not dress the salad too early, as the lettuce leaves will wilt and lose their crunch. It's best to do this right at the table, just before eating. You can gently toss the salad with two large spoons or leave it as is, so everyone can enjoy its beautiful appearance.

Fun Fact

💡

Hokkaido pumpkin, unlike most other varieties, arrived in Europe from Japan, not from America. Its name comes from the Japanese island of Hokkaido, where it was cultivated from the American variety 'Hubbard Squash' in the late 19th century. Its great advantage is its edible skin.

Best for

Elegancka kolacja Jesienny obiad Lekki lunch Przystawka na przyjęcie

Tips

🍽️ Serving

Serve the salad immediately after drizzling with the dressing to keep the lettuce leaves crispy. It looks best on a large, flat platter that showcases all the colorful ingredients. It can be served as a standalone dish with sourdough croutons or as a side to roasted chicken, duck, or turkey.

🥡 Storage

The salad mixed with the dressing is not suitable for storage. If you want to prepare it in advance, store all the ingredients (except for the pear, which should be cut fresh) and the dressing separately in airtight containers in the refrigerator for up to 24 hours. Combine them just before serving.

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