A traditional, seasonal salad that combines the sweetness of roasted pumpkin and caramelized apples with the refreshing acidity of pomegranate and the slight bitterness of red chicory. The dish stands out with contrasting colors: golden pumpkin, ruby pomegranate seeds, purple chicory, and a green salad mix create an impressive composition on the plate. Textures: soft pieces of pumpkin and apple, crunchy nuts and seeds, delicate lettuce leaves. Perfect as a standalone snack, an elegant side to roasted meat, or a dish for the holiday table. The salad has a rich umami flavor thanks to the parmesan and toasted nuts, and the honey-mustard dressing ties everything together in a harmonious whole. The recipe is accessible for beginners and yields an impressive, traditional result.
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Preheat the oven to 200°C (top-bottom) or 180°C with fan. Prepare a baking tray and line it with parchment paper. Place the rack in the middle of the oven.
Prepare the pumpkin: peel the skin with a vegetable peeler, cut it in half, remove the seeds with a spoon, and chop the flesh into even cubes about 2–3 cm. Place the pumpkin pieces in a large bowl.
Add 15 g (1 tablespoon) of olive oil, half of the salt (2 g), and 1 g of pepper (1 pinch) as well as half of the thyme (3 g of leaves) to the bowl with the pumpkin. Mix by hand or with a large spoon to ensure each piece is lightly coated with oil.
Move the pumpkin to one side of the baking tray, arranging the pieces in a single layer with gaps (not tightly next to each other). Leave space for the apples.
Prepare the apples: core and cut each apple into 8 equal wedges, then slice each wedge lengthwise into 3–4 pieces (thin, but not mushy). In a bowl, mix the apples with 15 g (1 tablespoon) of olive oil and 15 g (1 tablespoon) of honey (distribute evenly). Sprinkle with the remaining thyme.
Arrange the apples on the other half of the baking tray next to the pumpkin (not on the pumpkin). Place the tray in the preheated oven and bake for 22–28 minutes. After 12–15 minutes, check the browning — if the pumpkin is already golden and soft when pierced with a fork, you can shorten the time.
While the baking is happening, prepare the remaining ingredients: tear the leaves of the salad mix and rinse them in a bowl of cold water, gently shake or dry in a salad spinner. Cut the radicchio in half, remove the core, and slice it into thin strips. Peel the onion and cut it into very thin half-rings (0.5–1 mm).
In a medium dry skillet, toast the walnuts for 3–5 minutes over medium heat, shaking the pan frequently or stirring with a wooden spoon, until fragrant and lightly browned. Once cooled, chop them into coarse pieces.
In a small bowl or jar, prepare the dressing: pour in 30 g (2 tablespoons) of olive oil, 30 g (2 tablespoons) of apple cider vinegar, 15 g (1 tablespoon) of Dijon mustard, 15 g (1 tablespoon) of honey, and 30 g (2 tablespoons) of lemon juice (optional; can be omitted if not available). Add 1 g of salt (1 g) and 1 g of pepper (1 pinch). Whisk vigorously or shake in the jar until a creamy emulsion is achieved.
Remove the baking tray from the oven and let the pumpkin and apples cool slightly for 5–8 minutes — they should be warm, not hot. This will prevent the lettuce leaves from wilting from the direct heat.
On a large platter or four plates, first arrange the salad mix evenly (about 30 g per serving). On the lettuce, lay out strips of radicchio and thin half-moon slices of onion. On top, place portions of roasted pumpkin and apples (equal amounts, about 150 g of pumpkin and 75 g of apples per person).
Sprinkle the salad with pomegranate seeds and chopped toasted walnuts. Add some grated Parmesan (about 12 g per serving), drizzle evenly with the prepared dressing (about 15 g per serving), and gently mix or create nice dressing swirls on the plates.
Garnish individual servings with a few sprigs of fresh thyme and serve immediately. The salad tastes best when the pumpkin and apples are slightly warm, and the lettuce is still crisp.
Pumpkin has been cultivated in North America for thousands of years and was originally used mainly as a starchy vegetable; roasted pumpkin gained popularity in European cuisines as a sweet and nutty ingredient in autumn and winter dishes.
Serve the salad in a large, flat serving dish to showcase the colors. Use large salad tongs for serving, and add the dressing just before serving. You can provide extra dressing in a small bowl on the side for guests.
Store the unmixed ingredients separately: roasted pumpkin and apples in a sealed container for up to 2 days in the refrigerator, salad mix separately in a cool place. The dressing can be stored in a jar for up to 7 days in the refrigerator. It is best to consume the salad immediately after dressing; it will lose its crunch after 1 day.
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