Description
A colourful, flavour-packed warm salad combining tender roasted pumpkin, lightly caramelised apples, creamy Gorgonzola, juicy pomegranate, toasted walnuts, dried cranberries, and fresh greens, finished with a sweet and tangy hot honey balsamic dressing.
Ingredients
For the Roasted Pumpkin & Apples:
3 cups pumpkin or butternut squash, peeled and cubed (420 g)
2 crisp apples, cored and cut into wedges (300 g)
2 tbsp olive oil (30 ml)
1 tbsp hot honey (21 g)
½ tsp ground cinnamon (1 g)
½ tsp dried thyme (0.5 g)
½ tsp kosher salt (3 g)
¼ tsp black pepper (0.5 g)
For the Salad:
5 cups mixed greens or baby spinach (150 g)
¾ cup crumbled Gorgonzola cheese (100 g)
½ cup pomegranate arils (85 g)
½ cup walnuts, roughly chopped and toasted (60 g)
¼ cup dried cranberries (40 g)
2 tbsp fresh parsley, chopped (8 g)
For the Hot Honey Dressing:
2 tbsp olive oil (30 ml)
1½ tbsp hot honey (32 g)
1 tbsp balsamic vinegar (15 ml)
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 cubed pumpkin or butternut squash and apple wedges in a large bowl. Add the olive oil, hot honey, cinnamon, dried thyme, kosher salt, and black pepper. Toss gently until everything is evenly coated.
3. Spread the pumpkin and apples over the prepared baking sheet in a single layer. Roast for 20–25 minutes, turning the pumpkin halfway through cooking, until the pumpkin is tender and caramelised and the apples are lightly golden.
4. While the pumpkin and apples roast, place the roughly chopped walnuts in a dry skillet over medium heat. Toast for 3–4 minutes, stirring frequently, until fragrant and lightly golden. Remove from the heat and set aside.
5. In a small bowl, whisk together the olive oil, hot honey, balsamic vinegar, Dijon mustard, fresh lemon juice, kosher salt, and black pepper until smooth and well combined.
6. Arrange the mixed greens or baby spinach on a large serving platter or in a wide serving bowl. Add the warm roasted pumpkin and apples over the greens.
7. Scatter the crumbled Gorgonzola, pomegranate arils, toasted walnuts, dried cranberries, and chopped fresh parsley over the salad.
8. Drizzle the hot honey dressing over the salad while the roasted pumpkin and apples are still warm. Gently toss just before serving, taking care to keep the Gorgonzola and roasted pieces intact. Serve warm or slightly cooled.
Notes
Choose firm, crisp apples that hold their shape during roasting. Keep the pumpkin and apples in a single layer on the baking sheet so they can roast and caramelise properly. Watch the apples while roasting because they may soften faster than the pumpkin. Stir the walnuts frequently while toasting because they can burn quickly. Prepare the dressing ahead and keep it covered until needed. Toast the walnuts separately and add them shortly before serving to help keep them crunchy. For the freshest result, roast the pumpkin and apples close to serving time and assemble the salad just before eating. Butternut squash can be used instead of pumpkin in the same quantity. Another crumbly blue cheese can be substituted for Gorgonzola. The salad can be served slightly cooled, although the warm roasted pumpkin and apples create a comforting contrast with the fresh greens and cool cheese. Serve alongside roasted chicken or turkey, or enjoy it as a light meal on its own. For entertaining, arrange the salad on a large platter and add the dressing just before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean