Recipe for: Autumn fusion salad with roasted sweet potato, quinoa, and halloumi - photo 1
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Recipe for: Autumn fusion salad with roasted sweet potato, quinoa, and halloumi

Pikantne Salads Fusion cuisine 50 min Medium 22 wyświetleń ~66.29 PLN - (0)
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Description

A colorful, seasonal fusion salad combining the sweetness of roasted sweet potato, the nutty texture of quinoa, creamy-salty halloumi, and an Asian miso dressing. The dish draws inspiration from Mediterranean cuisine (halloumi cheese, olive oil) and Asian cuisine (miso, rice vinegar, sesame), creating contrasts in texture: soft sweet potato, fluffy quinoa, crunchy pistachios, and pomegranate seeds. It is suitable as a light lunch, an impressive appetizer for dinner, or a dish for a party. The vibrant colors (orange of the sweet potato, red pomegranate seeds, green spinach) catch the eye and give the salad a seasonal character.

Ingredients Used

Ingredients (20)

Servings:
4
  • Sweet potato 1.5 szt. (~600 g)
  • Quinoa (white, dry) 160 g
  • Edamame (shelled, frozen) 200 g
  • Red onion 0.7 szt. (~100 g)
  • Spinach 120 g
  • Rice vinegar 60 ml
  • Lime juice 60 ml
  • Honey 40 ml
  • Sesame oil 30 ml
  • Olive oil 30 ml
  • Halloumi 240 g
  • Pomegranate seeds 80 g
  • Roasted sesame seeds 10 g
  • Sea salt 3 g
  • Fresh cilantro (leaves) 15 g
  • Light soy sauce 1 łyżka (~15 g)
  • White miso paste 40 g
  • Garlic 2 ząbki (~10 g)
  • 🌿 Przyprawy
  • Ground black pepper 2 szczypty (~2 g)
  • ✨ Opcjonalne
  • Pistachios 60 g
💰 Szacowany koszt dania: ~66.29 PLN (16.57 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the vegetables

1

Preheat the oven to 200°C (top and bottom). Wash the sweet potatoes, do not peel them — the skin has a lot of flavor and vitamins. Cut the sweet potatoes into even pieces: first, cut them in half lengthwise, then slice each half into pieces about 2 cm thick, and cut the slices into quarters so that the pieces are of similar size (this will speed up baking).

Ingredients: Sweet potato
Use a sharp knife and a cutting board. Even pieces will ensure uniform baking. If the pieces are too thick, they will take longer to bake.
2

Place the chopped sweet potatoes in a large bowl, drizzle with olive oil (30 g), add 2 g of black pepper and 2 g of salt (according to the proportions). Mix thoroughly by hand or with a large spoon to ensure each piece is lightly coated with oil. Spread the sweet potatoes in a single layer on a baking sheet lined with parchment paper.

Ingredients: Sweet potato, Olive oil, Ground black pepper, Sea salt
Use a large baking tray or two smaller ones so that the pieces do not overlap — otherwise, they won't bake evenly. A tray with a rim is best, and parchment paper makes for easier cleaning.
3

Place the baking tray with sweet potatoes in the preheated oven and bake for 30–35 minutes. After 15 minutes, turn the pieces with a spatula to ensure they brown evenly. The sweet potatoes are ready when the edges start to caramelize and the flesh can be easily pierced with a fork (it should be soft in the middle).

Ingredients: Sweet potato
Use kitchen gloves when taking out the baking tray. If it's hard to pierce the sweet potato with a fork, bake for an additional 5–10 minutes.

Quinoa

4

In a medium saucepan, add quinoa (160 g). Before cooking, rinse the quinoa under cold water in a fine-mesh strainer for about 30 seconds, shaking vigorously to remove the bitterness. This is an important step: the quinoa must be rinsed until the water runs clear.

Ingredients: Quinoa (white, dry)
Use a fine mesh strainer and cold water. If you skip rinsing, quinoa may have a slightly bitter taste.
5

After rinsing, add 320 ml of water (2 times the volume of quinoa) to the pot, cover with a lid, and bring to a boil over medium heat. Reduce the heat to the lowest setting and cook covered for 12–15 minutes, until the grains are fluffy and have absorbed the liquid. After cooking, remove from heat and let sit covered for 5 minutes, then fluff with a fork.

Ingredients: Quinoa (white, dry)
Use a pot with a matching lid. Fluffing with a fork prevents the grains from sticking together and keeps them fluffy.

Edamame

6

If you are using frozen edamame, toss it into boiling salted water and cook for 3–4 minutes until tender but firm. Drain and rinse with cold water to stop the cooking and preserve the vibrant green color.

Ingredients: Edamame (shelled, frozen), Sea salt
Use a pot with plenty of water; quick cooling stops the cooking process and preserves the texture.

Marinated onion

7

Thinly slice the red onion into half-moons. In a small bowl, combine rice vinegar (60 ml) with 10 g of honey (from the total amount) and a pinch of salt. Place the onion in a jar or bowl and pour the mixture over it, stir, and let it sit for at least 10–15 minutes — the onion will become soft and pink.

Ingredients: Red onion, Rice vinegar, Honey, Sea salt
Use a sharp knife or mandoline (carefully!). Quick marinating (10–15 min) gives a distinct flavor; if time allows, let it sit for 1 hour.

Sauce

8

In a medium bowl or jar, combine white miso (40 g), lime juice (60 ml), remaining honey (30 g), sesame oil (30 g), soy sauce (15 g), and finely chopped garlic (10 g). Whisk vigorously or close the jar and shake until the miso dissolves and a smooth, creamy dressing forms. If it's too thick, add 1–2 tablespoons of water.

Ingredients: White miso paste, Lime juice, Honey, Sesame oil, Light soy sauce, Garlic
Use a small whisk or a jar with a lid. Mixing the miso may require some effort — break up the lumps to make the dressing smooth. The dressing should be smooth, slightly runny, and aromatic.

Roasting and Crispiness

9

In a dry medium skillet, toast the sesame seeds (10 g) for 1–2 minutes over medium heat until they become golden and fragrant — shake the skillet every few seconds to prevent burning. If you are using pistachios (60 g, optional), chop them finely and briefly toast them together with the sesame seeds, being careful not to let them brown too much.

Ingredients: Roasted sesame seeds, Pistachios
The best is a non-stick pan. Toasting is quick — the sound and smell will indicate readiness; burnt seeds are bitter.

Frying halloumi

10

Cut the halloumi (240 g) into slices about 1 cm thick. Heat a dry skillet or with a little olive oil (if the cheese is very dry) over medium heat. Fry the halloumi slices for 2–3 minutes on each side until a golden, crispy crust forms. Once cooked, place on a paper towel to drain excess fat.

Ingredients: Halloumi, Olive oil
Use a non-stick or cast iron skillet. Do not flip too often — we want to achieve an even, golden crust.

Salad assembly

11

In a large bowl, place baby spinach (120 g) as the base. Evenly layer the cooked quinoa (fluffed), followed by roasted sweet potato pieces, blanched edamame, and drained pickled onion. Add pomegranate seeds (80 g) for color and sweetness. Top with slices of fried halloumi. Drizzle the salad with the prepared dressing, about 3–4 tablespoons (adjust to taste), and gently mix in batches to avoid mashing the sweet potatoes.

Ingredients: Spinach, Quinoa (white, dry), Sweet potato, Edamame (shelled, frozen), Red onion, Pomegranate seeds, Halloumi, White miso paste
Use a large, flat salad bowl to arrange the ingredients nicely. Gently mix from the bottom to the top using two spoons or tongs to preserve the textures.

Finishing and serving

12

Sprinkle the salad with toasted sesame seeds (10 g) and optionally with chopped pistachios (60 g). Add fresh coriander leaves (15 g). Season to taste with salt and pepper (if needed). Serve immediately — halloumi tastes best warm, and after a few hours the textures may soften.

Ingredients: Roasted sesame seeds, Pistachios, Fresh cilantro (leaves), Sea salt, Ground black pepper
Use evenly distributed toppings for an aesthetic effect. For those avoiding dairy, halloumi can be omitted or replaced with fried tofu.

Serving

13

Serve the salad on a large platter or individual plates. On the plate, arrange the leaves, then layer the ingredients so that the colors are visible: the orange of the sweet potato, the red pomegranate seeds, the green edamame and spinach, and the golden slices of halloumi. Serve additional dressing in a small bowl on the side.

Ingredients: Sweet potato, Quinoa (white, dry), Edamame (shelled, frozen), Pomegranate seeds, Halloumi, Fresh cilantro (leaves)
Serve immediately after preparation. The salad looks great on a white plate or a dark wooden board.

Fun Fact

💡

Quinoa has been cultivated in the Andes by the indigenous people of South America for thousands of years and was called the "mother of all grains." Combining it with Asian miso in this salad brings together culinary traditions from several continents.

Best for

jesienny obiad kolacja z przyjaciółmi piknik (serwować na zimno) świąteczny bufet jako efektowna przystawka

Tips

🍽️ Serving

Serve the halloumi immediately after frying to keep it crispy. For guests, you can serve extra pomegranate seeds and dressing separately, so everyone can season the salad to their liking. It pairs well with a light white wine or jasmine tea.

🥡 Storage

Store separately: dressing in a sealed jar for up to 5 days in the fridge, baked sweet potato and cooked quinoa for up to 3 days in a closed container. Keep ingredients with cheese separate and combine just before serving — halloumi loses its crispness in the fridge.

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