🥗 Autumn Salad with Roasted Pumpkin, Caramelized Pear, Blue Cheese, and Walnuts

Name: Autumn Salad with Roasted Pumpkin, Caramelized Pear, Blue Cheese, and Walnuts
Total time: 35 min
Yield: 4 servings
Ingredients: 4 servings salad mix (e.g. corn salad, oak leaf, frisée or lollo); 1 pear(s) (ripe); 1 tsp sugar; 150 g Hokkaido pumpkin(s) (with edible skin); 1 tbsp butter; Nutmeg; 10 walnuts; 300 g blue cheese (Roquefort, Stilton or Gorgonzola); 3 tbsp white wine vinegar; 7 tbsp grape seed oil; 1 tbsp pumpkin seed oil; Salt and pepper; Sugar

589 kcal · 35 min · 4 servings

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Ingredients

4 servings salad mix (e.g. corn salad, oak leaf, frisée or lollo)
1 pear(s) (ripe)
1 tsp sugar
150 g Hokkaido pumpkin(s) (with edible skin)
1 tbsp butter
Nutmeg
10 walnuts
300 g blue cheese (Roquefort, Stilton or Gorgonzola)
3 tbsp white wine vinegar
7 tbsp grape seed oil
1 tbsp pumpkin seed oil
Salt and pepper
Sugar

Instructions

1. Wash the salad thoroughly and remove any wilted leaves.
2. Peel the pear, cut it into quarters, and remove the core. Slice the pieces diagonally into small diamonds. Melt the sugar in a pan until it caramelizes, then toss the pear pieces in it briefly.
3. Cut the pumpkin (with skin) into chunks or wedges. Sauté them briefly in a pan with butter. Season with salt, nutmeg, and pepper.
4. Roughly chop the walnuts. Toast them briefly in a pan without adding extra oil.
5. Whisk vinegar and spices together in a bowl. Slowly drizzle in both types of oil while stirring until well combined.
6. Place the salad on a plate and drizzle it with the dressing. Crumble the cheese and distribute it along with the pear, pumpkin, and nuts over the salad.

Nutrition per serving

kcal: 589
Protein: 20 g · Fett/Fat: 52 g · Carbs: 11 g