A light, seasonal salad that combines the sweetness of roasted pumpkin and pear with the crunch of toasted pecans and the freshness of young spinach. Perfect for autumn and early winter days — it has an attractive contrast of colors (orange pumpkin, green spinach, red pomegranate), a refined taste thanks to the honey-mustard dressing, and a pleasant texture from the crunchy nuts. The salad works wonderfully as a light lunch, a side dish for dinner, or an accompaniment to roasted meat; it looks impressive on the plate while being quick to prepare (about 25 minutes).
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Preheat the oven to 200°C (top-bottom) or 180°C with fan. Prepare a baking tray lined with parchment paper. Place the rack in the middle of the oven — this will ensure even baking of the pumpkin.
Prepare the pumpkin: peel it with a vegetable peeler (the skin of butternut may be tougher), cut it in half lengthwise, remove the seeds and fibrous center with a spoon. Cut the flesh into cubes about 2 cm on each side (uniform size will ensure even roasting).
In a large bowl, mix the chopped pumpkin with 15 g of vegetable oil and evenly sprinkle with 1 pinch of salt (about 1 g). Spread the pieces on parchment paper in a single layer, do not crowd them. Place in the preheated oven and bake for 20–25 minutes, until the edges are slightly browned and the center is soft — you can check this by inserting a fork: it should go in easily, and the surface should have delicate caramelized spots.
While the pumpkin is roasting, prepare the remaining ingredients: wash and dry the spinach leaves (preferably in a salad spinner). Cut the pear in half, remove the core with a spoon, and slice it diagonally into thin slices (about 3–4 mm). Peel the onion and slice it into thin half-rings. If you are not using all the onion slices at once, you can transfer them to a bowl with a little lemon juice to soften and reduce their sharpness.
Toast the pecans in a dry skillet: heat a medium skillet over medium heat and add the nuts (60 g). Toast for 3–4 minutes, shaking the skillet or stirring with a wooden spoon every few seconds, until you feel the aroma and the nuts are lightly browned. After removing from heat, chop them into larger pieces (5–7 mm thick) — this makes it easier to distribute them in the salad.
Prepare the dressing: pour 30 g of olive oil into a small bowl, add 15 g of honey, 10 g of Dijon mustard, 20 ml of lemon juice, 2 g of salt (two pinches), and 1 g of pepper. Whisk vigorously with a fork or a small whisk for about 30–45 seconds, until the ingredients combine into a smooth, slightly creamy emulsion — the dressing should thicken slightly and have a uniform consistency. Taste and adjust with additional salt or lemon juice if needed.
When the pumpkin is ready (check with a fork - it should be soft and slightly caramelized), take it out of the oven and let it sit for 3-4 minutes to cool slightly (it should be warm, not hot). This will prevent the spinach from wilting when added.
Assemble the salad: in a large bowl, place the washed spinach, add slices of pear, half-moons of red onion, warm pieces of roasted pumpkin, and chopped pecans. If you are using optional pomegranate seeds, add them now. Drizzle the dressing gradually (first half), then gently toss using two spoons or tongs — mix briefly so that the leaves are evenly coated but not crushed. Taste and add the rest of the dressing, salt, or lemon juice if needed.
Transfer the salad to a large platter or arrange it on individual plates. If you are using ricotta salata, crumble it finely and sprinkle it on top. Add a few extra toasted pecans and possibly a few pomegranate seeds for decoration. Serve immediately while the pumpkin is still slightly warm.
Roasted pumpkin pairs well with fruits that have a tangy note (e.g., pear or pomegranate) — the contrast of sweetness and acidity is a classic combination in autumn cuisine. Pecans come from North America and are often used in desserts, but they also blend perfectly in salads.
Serve the salad slightly warm — the roasted pumpkin should be just slightly warm, which enhances the aroma and prevents the spinach from wilting. Serve it on a large platter, sprinkled with additional pecans and pomegranate seeds for color contrast. The dressing can be served separately for guests with different preferences.
Store the components separately: baked pumpkin and dressing in airtight containers in the fridge for up to 2 days. Spinach and fresh pears are best kept separate from the dressing — once combined, the salad will become watery. To reheat the pumpkin, use the oven at 150°C for 5–7 minutes to warm it up without making it soggy.
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