I mix the pumpkin with cheese and pour aromatic dressing over it. There is no better autumn salad

In autumn, I like to reach for recipes with pumpkin as the main ingredient, such as this one delicious, aromatic salad. This is one of my favorite options for a filling dinner, but I often take it with me in my lunchbox – it’s good to eat something nutritious in the office.

The combination of butternut squash and blue cheese, plus pear and walnuts is the perfect recipe for cold days. Every element is well thought out and the whole looks extremely exquisite.

• 300 g butternut squash,
• 1 large pear,
• 100 g of blue cheese – Gorgonzola, Roquefort or blue Lazur,
• 50 g walnuts
• 50 g of salad mix

Baking pumpkin:

• 1 tablespoon of olive oil,
• ½ teaspoon of honey,
• 1 pinch of salt,
• 1 pinch of black pepper.

Dressing:

• 3 tablespoons of olive oil,
• 1 tablespoon of balsamic vinegar,
• 1 teaspoon of dijon mustard,
• ½ teaspoon of honey,
• ½ teaspoon of salt,
• ½ teaspoon of black pepper.

Peel the pumpkin and cut it into approx. 2 cm cubes. Peel and core the pear, then cut it into thin slices.

Crumble the cheese and lightly toast the walnuts in a dry frying pan.

Mix the pumpkin cubes in a bowl with a spoon of olive oil, honey, salt and pepper. Spread it on a baking tray lined with baking paper and bake for 15-20 minutes until soft and slightly caramelized at the edges, at a temperature of 200 degrees Celsius. Cool completely.

Prepare the dressing by mixing all the ingredients with a whisk until the sauce thickens.

Assemble the salad.

Place the lettuce mixture on a large platter, then arrange the baked pumpkin and pear. Sprinkle the salad with blue cheese and nuts, and finally pour the previously prepared sauce.

Serve the pumpkin and blue cheese salad immediately after preparation or after gently cooling it in the refrigerator. If you prepare it in advance, pour the sauce over it immediately before serving so that the ingredients do not lose their crunchiness.

Source: Terazgotuje.pl