Description
A colourful seasonal salad featuring tender roasted pumpkin and pears, creamy burrata, juicy pomegranate, dried cranberries, crunchy candied walnuts, and a smooth maple balsamic dressing. It brings together sweet, tangy, creamy, and savoury flavours in an elegant salad that’s perfect for lunch, entertaining, or a seasonal side dish.
Ingredients
For the Roasted Pumpkin & Pears:
3 cups pumpkin or butternut squash, peeled and cubed (420 g)
2 ripe but firm pears, cored and cut into wedges (300 g)
1 tbsp olive oil (15 ml)
1 tbsp maple syrup (20 g)
½ tsp ground cinnamon (1 g)
½ tsp dried thyme (0.5 g)
¼ tsp kosher salt (1.5 g)
¼ tsp black pepper (0.5 g)
For the Candied Walnuts:
¾ cup walnut halves, roughly chopped (85 g)
2 tbsp maple syrup (40 g)
½ tsp ground cinnamon (1 g)
Pinch of kosher salt
For the Salad:
5 cups mixed greens or baby spinach (150 g)
2 balls burrata cheese (250 g)
½ cup pomegranate arils (85 g)
¼ cup dried cranberries (40 g)
2 tbsp fresh parsley, chopped (8 g)
For the Maple Balsamic Dressing:
3 tbsp olive oil (45 ml)
2 tbsp balsamic vinegar (30 ml)
1½ tbsp maple syrup (30 g)
1 tsp Dijon mustard (5 g)
1 tbsp fresh lemon juice (15 ml)
¼ tsp kosher salt (1.5 g)
¼ tsp black pepper (0.5 g)
Instructions
1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2. Place the pumpkin cubes and pear wedges in a large bowl. Add the olive oil, maple syrup, cinnamon, dried thyme, kosher salt, and black pepper. Toss gently until evenly coated.
3. Spread the pumpkin and pears over the prepared baking sheet, leaving space between the pieces so they roast rather than steam. Roast for 20–25 minutes, turning the pumpkin halfway through, until the pumpkin is tender and caramelised and the pears are lightly golden and softened. Let cool slightly.
4. While the pumpkin and pears roast, place the walnuts in a dry skillet over medium-low heat. Toast for 2–3 minutes, stirring frequently.
5. Add the maple syrup, cinnamon, and a pinch of kosher salt to the skillet. Stir continuously for 1–2 minutes until the walnuts are glossy and coated. Transfer them to parchment paper and allow them to cool completely before roughly chopping.
6. In a small bowl, whisk together the olive oil, balsamic vinegar, maple syrup, Dijon mustard, lemon juice, kosher salt, and black pepper until smooth and well combined.
7. Arrange the mixed greens or baby spinach over a large serving platter. Add the roasted pumpkin and pears, followed by the pomegranate arils, dried cranberries, and fresh parsley.
8. Place the two burrata balls in the centre of the salad. Gently tear them open so the creamy centres are visible.
9. Scatter the candied walnuts over the salad. Drizzle with the maple balsamic dressing just before serving.
10. Garnish with extra pomegranate arils and fresh parsley if desired. Serve immediately while the roasted pumpkin and pears are slightly warm and the burrata is creamy.
Notes
Use ripe but firm pears so they soften during roasting without becoming too delicate. Spread the pumpkin and pears out on the baking sheet to encourage caramelisation. Keep the walnuts over medium-low heat and stir frequently because maple-coated walnuts can burn quickly. Allow the candied walnuts to cool completely before chopping so the coating firms up and becomes crunchy. Add the maple balsamic dressing just before serving to keep the greens fresh. Tear the burrata open gently so the creamy centre remains visible across the salad. Butternut squash can be used instead of pumpkin in the same quantity. Fresh mozzarella or another mild, creamy cheese can be substituted for burrata. The candied walnuts and dressing can be prepared ahead of time and stored separately. The roasted pumpkin and pears can also be prepared ahead and gently brought back to serving temperature before assembling. Store the candied walnuts separately from the salad and dressing to keep them crunchy. Serve as a starter, light lunch, or seasonal side dish alongside roasted vegetables, crusty bread, or a simple main course.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean