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Caramelized Pumpkin and Gorgonzola Salad

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Caramelized Pumpkin and Gorgonzola Salad
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Pumpkin season is here and I certainly have been enjoying them so far. This weekend I picked up a small pie pumpkin and I was thinking of using it in a salad. Normally I would cut the pumpkin up into bite sized pieces and roast it up, but this time I was thinking about something different. I envisioned slicing the pumpkin into wedges and roasting the wedges in the oven until they started to caramelize. I could just imagine how those wedges would look on a bed of salad greens! But, a salad is not made from just roasted pumpkin and salad greens alone and I still had some flavours to add to finish things off. I figured that some nice and creamy gorgonzola cheese would go well with the sweet roasted pumpkin and some toasted chopped walnuts seemed to go hand in hand. I could not resist frying up some sage in butter until it turned amazingly crispy and good. A balsamic vinaigrette seemed like the perfect dressing to finish the salad off!

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Caramelized Pumpkin and Gorgonzola Salad

Caramelized Pumpkin and Gorgonzola Salad

Prep Time:10 minutes Cook Time:55 minutes Total Time:1 hour 5 minutes Servings: 4
ingredients
  • 1 (3 pound) pumpkin
  • 2 tablespoons oil
  • 2 tablespoons honey
  • salt and pepper to taste
  • 1 tablespoon butter
  • 2 tablespoons sage (julienned)
  • 4 cups salad greens such as baby arugula or baby spincah
  • 1/4 cup balsamic vinaigrette
  • 1/4 cup walnuts (toasted and coarsly chopped)
  • 1/4 cup gorgonzola (crumbled)
directions
  1. Roast the pumpkin in a preheated 350F/180C oven on a baking sheet for 20 minutes.
  2. Cut the pumpkin in half, scoop out the seeds and cut each half into 4 wedges.
  3. Brush the wedges with oil, place them on their side on a baking sheet and roast for 15 minutes. Flip and repeat on the other side.
  4. Brush the pumpkin flesh with the honey and season with salt and pepper.
  5. Broil the wedges, flesh side up until it startes to caramelize, about 2-3 minutes.
  6. Melt the butter in a pan.
  7. Add the sage and fry until it is light and crispy then set it aside.
  8. Toss the salad greens in the vinaigrette and divide between 4 plates.
  9. Add 2 wedges of caramelized pumpkin to each plate and sprinkle with walnuts, gorgonzola and fried sage.
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Reader Interactions

Comments

  1. Joanne says

    November 8, 2010 at 11:17 am

    I made a salad like this recently with some apple cider vinaigrette dressing (farmer's market apple cider – delicious!) but I really love the presentation of this! It's very dramatic.

    Reply

  8. Lady Fromage says

    November 8, 2010 at 3:45 pm

    There are not enough "yummmm"s to tell you how I feel about this! I can't wait to try it!!! YUM!

    Also, I just picked you for an award, pick it up on my blog! Happy Monday! 🙂

    Reply

  13. Claudia says

    November 8, 2010 at 11:14 pm

    These days it seems as if I will eat anything that has "caramelized" in the title. Love the combination of flavors. Salads make me happy but hearty salads in the fall make me celebrate.

    Reply

  21. Kevin says

    November 10, 2010 at 9:51 am

    Kelly Dee: I stocked up on both pumpkins and on home made frozen pumpkin puree. 🙂 This recipe would also work well with other small thinner fleshed winter squash such as acorn squash.

    Reply

  23. Cara says

    November 10, 2010 at 10:05 pm

    This looks a lot like a roasted pumpkin salad I ordered recently in a restaurant! It was sort of "deconstructed", if you well. A big shmear of goat cheese, farm fresh argula, a big wedge of roasted winter squash a sprinkling of candied nuts. Delicious. I totally wasn't expecting to look that way so I think you're very creative to come up with that!

    Reply

  27. safifer says

    November 15, 2010 at 1:10 am

    That looks like a must-try salad. You have enough different things here that I won't get tired of the same dish before I finish the pumpkin! Thanks for some great looking recipes.

    Reply

  29. Claudia says

    November 30, 2010 at 2:10 pm

    Great idea! I changed it a little bit and used butternut pumpkin (or squash – don't know the difference), roquefort cheese and put maple syrup before I put it in the oven.

    Reply

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