ITALIAN PUMPKIN HOLIDAY SALAD WITH GORGONZOLA AND CRANBERRY DRESSING

Cranberry dressing twinkles like tree lights, strewn across crisp romaine, roasted heirloom pumpkin, astringent yet sweet walnuts, and oily black olives for a main course (or side) fall or winter salad that, while not authentically Italian, is genuinely scrumptious. The softest gorgonzola with its robin’s egg blue vein ties it all together for a rather special Big Salad.

Serves 6 as a side, 4 as a main

For the Salad

½ Italian heirloom pumpkin such as Marina Di Chioggia or other dry and creamy-fleshed pumpkin, halved, seeded, and cut into 1½–2-inch wedges

1 tablespoon extra-virgin olive oil

1 head romaine, shredded, or arugula

½ cup kalamata olives, pitted

4 ounces gorgonzola, torn into small pieces

½ cup walnuts, chopped

For the Cranberry Dressing

1 cup cranberries, fresh or frozen

¼ cup apple cider vinegar

2 tablespoons honey

¼ cup extra-virgin olive oil

¼ cup orange juice or water

½ teaspoon salt

ground black pepper, to taste

Preheat oven to 375ºF. Line a large-rimmed baking sheet with parchment paper. Add pumpkin wedges to baking sheet and toss with oil. Bake for 35 to 45 minutes, until tender.

To make the dressing, in a small saucepan, combine cranberries, vinegar, and honey. Cover and bring to a simmer; reduce heat to low and cook for 5 minutes, or until cranberries burst; remove from heat. Uncover and mash cranberries with a fork; stir in olive oil, orange juice or water, salt, and pepper.

To one large platter or individual plates, add a bed of romaine followed by squash wedges, olives, and gorgonzola. Drizzle over dressing and sprinkle with walnuts. Serve immediately.