This salad is the essence of autumn on a plate. It combines an extraordinary richness of flavors, textures, and colors, creating a dish that is both hearty and elegant. At the heart of the composition is sweet, velvety butternut squash, roasted with a hint of cinnamon until it achieves a golden skin and tender, melt-in-your-mouth flesh. Its warmth perfectly contrasts with the crunchiness of fresh lamb's lettuce and the slightly nutty flavor of quinoa, known as the 'gold of the Incas.' The dish is completed by salty, bold feta cheese, which balances the sweetness of the squash, and crunchy, toasted pecans. Topping it all off is a ruby-red pomegranate vinaigrette – its sweet and sour taste perfectly ties all the ingredients together. The salad is not only delicious but also incredibly photogenic, making it an ideal choice for lunch, a light dinner, or an impressive appetizer during gatherings with loved ones.
💡 Kliknij na składnik aby oznaczyć jako użyty
Preheat the oven to 200°C with the convection function (or 220°C top-bottom). Line a large baking tray with parchment paper. This will prevent the pumpkin from sticking to the tray and make it easier to clean later.
Thoroughly wash the butternut squash. Using a sharp, large chef's knife, cut off both ends. Stand the squash upright on a cutting board and carefully cut it in half lengthwise. Use a spoon to scoop out the seeds and fibrous flesh from the inside. Then, use a vegetable peeler to remove the tough skin. Cut the peeled squash into even cubes, about 2 cm on each side.
Transfer the chopped pumpkin to a large bowl. Drizzle with 2 tablespoons (about 30 ml) of olive oil, sprinkle with salt, freshly ground pepper, and, if using, cinnamon. Mix everything thoroughly with your hands, ensuring each cube of pumpkin is evenly coated with oil and spices.
Spread the seasoned pumpkin on the prepared baking sheet in a single, even layer. Make sure the pieces do not overlap – this will give them space to roast rather than steam. Place the baking sheet in the preheated oven and bake for 25-30 minutes, until the pumpkin is tender and lightly caramelized at the edges. After about 15 minutes, you can stir the pumpkin with a spatula.
While the pumpkin is baking, prepare the quinoa. Pour the measured amount of quinoa into a very fine sieve. Rinse it under cold running water for about a minute, vigorously stirring and rubbing the grains with your hands. This is a crucial step that removes the natural, bitter coating on the grains called saponins.
In a small pot with a thick bottom, pour in 300 ml of cold water (the ratio is 2:1 of water to quinoa) and add a pinch of salt. Bring the water to a boil. Add the rinsed quinoa, stir once, then reduce the heat to the absolute minimum. Cover the pot and cook for about 15 minutes, until the quinoa has absorbed all the water.
Remove the pot from the heat and, without removing the lid, let it sit for another 5 minutes. This step will allow the grains to 'finish cooking' and become fluffier. After this time, remove the lid and gently 'fluff' the quinoa with a fork, separating the grains. Set aside to cool slightly.
On a dry, cold skillet, evenly spread the pecans. Heat over medium heat for 3-4 minutes, tossing or stirring frequently, until they become fragrant and lightly browned. Be careful not to burn them, as they will become bitter. Transfer the toasted nuts to a plate to stop the roasting process.
Prepare the dressing. In a small jar with a lid, combine all the vinaigrette ingredients: the remaining 6 tablespoons (about 60 ml) of oil, pomegranate juice, balsamic vinegar, Dijon mustard, honey, and a pinch of salt and pepper. Tightly close the jar and shake it vigorously for about 30 seconds, until all the ingredients are perfectly combined, creating a smooth, uniform emulsion.
In a large, wide bowl or on a flat platter, spread the washed and thoroughly dried lamb's lettuce to create a green base. Evenly distribute the slightly cooled but still warm quinoa on top of the lamb's lettuce.
On the layer of quinoa, gently arrange the baked, warm pumpkin cubes. Then crumble the feta cheese into smaller pieces with your fingers and sprinkle it over the entire salad. Finally, add the toasted pecans.
Just before serving, shake the jar with the dressing again and drizzle the prepared vinaigrette over the salad. If using, sprinkle everything with fresh, ruby pomegranate seeds for added crunch, color, and juiciness. Serve immediately while the pumpkin and quinoa are still warm.
Quinoa, although often treated as a grain, is botanically related to spinach and beets. It was a staple in the diet of the Incas, who called it 'chisoya mama', meaning 'mother of all grains', and regarded it as a sacred plant.
Serve the salad immediately after preparation, while the pumpkin and quinoa are still warm. The temperature contrast with the cool lamb's lettuce and feta is key to the flavor experience. The salad tastes great as a standalone dish, but it can also be served as a side to grilled chicken, turkey, or halloumi cheese.
It's best to eat the salad all at once right after preparation. If there are leftovers, store them in the fridge in an airtight container for up to 24 hours, but keep in mind that the lamb's lettuce will lose its crunch. The best solution is to store the individual ingredients (pumpkin, quinoa, dressing) separately and assemble the salad just before eating.
Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.
Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!
Fresh salads are the perfect dishes for any occasion - from a light lunch to an elegant dinner. In our collection, you will find both classic Greek and Caesar salads, as well as modern compositions with avocado, quinoa, or arugula. Recipes for vegetable, fruit, and salads with meat or seafood. Ea...
See all recipes in this categoryVegetarian cuisine is a wealth of flavors without meat - healthy, colorful, and filling. Plant-based proteins: lentils, chickpeas, beans, peas, and soy take center stage. Cheeses and dairy: feta, halloumi, ricotta, and mascarpone in main dishes. Eggs in various forms: omelets, frittata, shakshuka...
See all recipes in this category
Main dishes for New Year's Eve should be hearty and impressive to satisfy the palates of all guests.
See all recipes in this categoryLunches are the main meal of the day - filling, balanced, and full of flavor. Traditional two-course lunches: soup and a main dish in Polish tradition. Pork chop with potatoes and cabbage - a classic of Polish lunches. Dumplings with meat, cheese, and fruit - hand-formed delicacies. Beef goulash,...
See all recipes in this category
Comments (0)
Be the first to comment on this recipe!
Add a comment