Autumn Salad with Roasted Pumpkin, Pears, and Walnuts with Honey-Mustard Dressing - photo 1
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Autumn Salad with Roasted Pumpkin, Pears, and Walnuts with Honey-Mustard Dressing

Salads Vegetarian Dishes 50 min Medium 81 wyświetleń ~45.40 PLN - (0)
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Description

A colorful and contrasting autumn salad that combines the sweetness of roasted pumpkin and caramelized pears with the crunch of walnuts, the lightness of mixed greens, and a bold honey-mustard dressing. The dish looks very impressive – pieces of golden pumpkin and rosy pears arranged on a green bed of leaves, sprinkled with pomegranate and crumbled goat cheese (optional). The flavors are balanced: sweetness, acidity, and a slight bitterness from the greens, while the textures – the softness of the roasted fruits and the crunch of the nuts – make the salad both filling and light. Perfect as a standalone dish for a light lunch, an elegant appetizer for dinner, or a side to roasted meat in the autumn season. Serve fresh, at a slightly warm or room temperature.

Ingredients Used

Ingredients (15)

Servings:
4
  • Pear 2 szt. (~360 g)
  • Red onion 1 szt. (~150 g)
  • Wildflower honey 30 g
  • Dijon mustard 15 g
  • Balsamic vinegar 15 ml
  • Lemon juice 20 ml
  • Fresh thyme 0.1 pęczków (~10 g)
  • Salad mix 120 g
  • Hokkaido pumpkin 800 g
  • Olive oil 30 ml
  • Walnuts 80 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt (~3 g)
  • Ground black pepper 2 szczypty (~2 g)
  • ✨ Opcjonalne
  • Goat cheese (optional) 120 g
  • Pomegranate seeds (optional) 80 g
💰 Szacowany koszt dania: ~45.40 PLN (11.35 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Preheat the oven to 200°C (top-bottom). Wash the pumpkin under running water and dry it with a towel. Cut the pumpkin in half, scoop out the seeds and fibers with a spoon, and then cut the flesh into even cubes about 2 cm on each side. If you are using Hokkaido pumpkin, you do not need to peel it; the skin will become soft after baking. Cut the pears lengthwise into quarters, remove the cores, and slice each quarter into 3-4 pieces about 1 cm thick to maintain their shape during baking. Peel the red onion, cut it in half, and slice it thinly into half-moons (about 2-3 mm). Peel and chop the leaves of thyme from a few sprigs (leave 2-3 sprigs for decoration).

Ingredients: Hokkaido pumpkin, Pear, Red onion, Fresh thyme
Tools: sharp kitchen knife, cutting board, seed scooping spoon. Be careful when cutting the pumpkin – hold it steady by supporting the wide side. Even pieces of pumpkin bake evenly.

Baking

2

In a large bowl, mix the chopped pumpkin and pear slices with 20 g of olive oil, half of the chopped thyme, 2 pinches of salt, and one pinch of pepper. Line a large flat baking sheet with parchment paper and spread the pieces of pumpkin and pears in a single layer, without overlapping. Bake in a preheated oven for 25-30 minutes: after 15 minutes, turn the pieces for even browning. The pumpkin should be soft in the center and golden at the edges; the pears will caramelize slightly and soften, but not fall apart.

Ingredients: Hokkaido pumpkin, Pear, Olive oil, Fresh thyme, Salt, Ground black pepper
Tools: a baking tray lined with parchment paper. Use the convection setting if you have it, reduce the temperature to 190°C. If the pieces are placed too close together, they will steam instead of browning.

Toasting nuts

3

While the fruits are baking, heat a dry skillet over medium heat. Add the walnuts and toast for 4-6 minutes, stirring constantly with a wooden spoon, until they start to release their aroma and lightly brown. Be careful not to burn them — they will darken very quickly. Once removed from the heat, set them aside to cool, then chop them lightly with a knife into smaller pieces (not into a powder).

Ingredients: Walnuts
Tools: medium non-stick skillet, wooden spoon. Do not add fat while toasting. If the nuts sizzle and darken, reduce the heat immediately.

Quick Pickling of Onions

4

In a small bowl, combine 20 ml of lemon juice with 10 g of oil (1 teaspoon), 1 g of salt (1 pinch), and 1 g of sugar or honey (optional). Add thin half-slices of red onion and set aside for 10-15 minutes. The onion should become softer, less sharp, and take on a delicate tanginess.

Ingredients: Red onion, Lemon juice, Olive oil, Salt
Tools: small bowl, teaspoon. Thanks to the short marinade, the onion loses its sharp taste and gains a nice color – don't skip this step if you want to soften the sharp onion note.

Dressing

5

In a medium bowl or jar, pour in 10 g of olive oil, 15 g of honey, 15 g of Dijon mustard, 15 g of balsamic vinegar, 10 ml of lemon juice, add 1 g of salt and 1 g of freshly ground pepper. Mix vigorously with a spoon or screw on the jar and shake for 20-30 seconds until the dressing becomes a smooth, slightly glossy emulsion. Taste and adjust with more lemon juice (for acidity) or honey (for sweetness) if needed.

Ingredients: Olive oil, wildflower honey, Dijon mustard, Balsamic vinegar, Lemon juice, Salt, Ground black pepper
Tools: a small bowl or a jar with a lid, a fork or a hand whisk. It is crucial to properly emulsify the oil with the other ingredients - vigorous mixing or shaking yields the best result.

Assembly and serving

6

Remove the roasted pieces of pumpkin and pears from the oven and set aside for 5 minutes to cool slightly. In a large salad bowl or on a large plate, spread out the salad mix. Evenly distribute the warm pieces of pumpkin and slices of pear on the salad. Add the drained, marinated onion, sprinkle with chopped toasted walnuts and – if using – pomegranate seeds. Optionally crumble goat cheese on top (use about 120 g of crumbled cheese). Drizzle everything with 3–4 tablespoons of the prepared dressing (about 45–60 g), gently mix without crushing the fruit pieces. Finally, garnish with a few sprigs of fresh thyme.

Ingredients: Salad mix, Hokkaido pumpkin, Pear, Red onion, Walnuts, Goat cheese (optional), Pomegranate seeds (optional), Fresh thyme, wildflower honey, Dijon mustard, Balsamic vinegar, Olive oil, Lemon juice, Salt, Ground black pepper
Tools: large salad bowl or flat serving plate, salad spoon. Gently mix to avoid breaking the roasted pieces. Serve the salad immediately after drizzling with dressing – the leaves will be crisper, and the flavors more pronounced.

Final tips

7

If you are preparing the salad in advance: store the roasted pieces of pumpkin and pears separately in a sealed container in the fridge for up to 24 hours; keep the dressing in a separate jar. Combine the ingredients just before serving. Store any leftover salad in the fridge and consume within 24 hours, as the leaves will wilt from the dressing.

Ingredients: Hokkaido pumpkin, Pear, wildflower honey, Olive oil, Salad mix
Tools: airtight containers. When reheating pieces of pumpkin and pears: you can gently warm them in a pan (2-3 minutes) or in the oven at 150°C for 5-8 minutes to regain their lightness.

Fun Fact

💡

Hokkaido pumpkin, originating from Asia, has gained popularity in Europe due to its thin skin, which can be eaten after baking — many cuisines use it in both sweet and savory dishes.

Best for

Jesienna kolacja Świąteczny stół jako lekka przystawka Przyjęcie w plenerze Lunch dla gości

Tips

🍽️ Serving

Serve the salad slightly warm or at room temperature — cold roasted pumpkin loses some of its aroma. For visual effect, arrange the pears on top and sprinkle with pomegranate seeds just before serving. If serving with meat, it pairs well with roasted chicken or pork neck.

🥡 Storage

Store baked ingredients and dressing separately in the refrigerator for up to 24 hours. Combine the ingredients just before serving. Long storage after adding the dressing is not recommended, as the leaves will wilt.

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