Recipe for: Modern seasonal salad with roasted pumpkin, quinoa, and pomegranate (variant f730aa62) - photo 1
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Recipe for: Modern seasonal salad with roasted pumpkin, quinoa, and pomegranate (variant f730aa62)

Salads Fusion cuisine 60 min Medium 16 wyświetleń ~54.45 PLN - (0)
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Description

A seasonal salad combining sweet caramelized roasted butternut squash with fluffy quinoa, crunchy nuts and seeds, and fresh pomegranate seeds. It stands out with a contrast of colors: golden squash, intensely red pomegranate arils, green spinach leaves, and purple radicchio create a modern, visually appealing plate. Flavor-wise, it is balanced: a creamy, slightly nutty tahini-lemon dressing adds smoothness, honey and roasted squash introduce a hint of sweetness, while pomegranate and radicchio provide a pleasant freshness and a touch of bitterness. Great as a standalone lunch dish, an appetizer for dinner with friends, or a component of a winter buffet. Serve slightly warm or at room temperature for the best taste and texture experience.

Ingredients Used

Ingredients (16)

Servings:
4
  • Pomegranate (arils) 150 g
  • Radicchio 150 g
  • Roasted pumpkin seeds 40 g
  • Tahini 60 g
  • Lemon juice 40 ml
  • Honey 30 ml
  • Shallot (small onions) 2 szt. (~60 g)
  • Butternut squash 800 g
  • Olive oil 30 ml
  • Spinach 120 g
  • Quinoa 160 g
  • Walnuts 80 g
  • 🌿 Przyprawy
  • Salt 0.2 szczypt (~5 g)
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Salted ricotta (optional) 100 g
  • Fresh mint (bunch) 1 pęczek (~30 g)
💰 Szacowany koszt dania: ~54.45 PLN (13.61 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Quinoa

1

Prepare the quinoa: rinse 160 g of dry quinoa in a fine-mesh sieve under cold running water for about 30 seconds — rinsing removes the bitter coating. Transfer to a medium saucepan, add 320 ml of cold water and 1 g of salt (from the total amount). Bring to a boil over medium-high heat, cover, reduce the heat to low, and cook for 12–15 minutes, until the water is absorbed. After cooking, remove the saucepan from the heat and let it sit covered for 5 minutes, then fluff with a fork.

Ingredients: Quinoa, Salt
Use a heavy-bottomed saucepan with a diameter of about 16-18 cm. If you don't have a strainer, you can rinse the quinoa several times in a bowl of water. The quinoa is ready when the grains split open and you can see a small 'tail'.

Pumpkin

2

Preheat the oven to 200°C (top-bottom). Transfer the chopped pumpkin (800 g) to a large baking tray lined with parchment paper. Drizzle with 20 g of oil (about 1 tablespoon), and evenly sprinkle with 3 g of salt and 1 g of pepper (about 1 pinch). Mix thoroughly with your hands or a silicone spatula to ensure the pieces are lightly coated with oil. Spread in a single layer, leaving about 1 cm of space between the pieces for nice caramelization. Bake for 25–30 minutes, flipping individual pieces with a spatula halfway through, until the edges are lightly browned and the pumpkin is tender when pierced with a fork.

Ingredients: butternut squash, Olive oil, Salt, Black pepper
Use a large baking tray (preferably 30x40 cm) and baking paper. Do not spread too tightly — otherwise, the pumpkin will steam instead of browning. The pumpkin is ready when a fork goes in smoothly and the surface has golden spots.

Toasting nuts and seeds

3

In a medium skillet (preferably non-stick), toast 80 g of walnuts without any added fat for 3–4 minutes, shaking the skillet every 30–40 seconds, until you can smell the nutty aroma and golden spots appear. Add 40 g of pumpkin seeds and toast together for another 2 minutes, until the seeds begin to gently sizzle. Transfer to a plate to cool and coarsely chop the walnuts with a knife into pea-sized pieces.

Ingredients: Walnuts, Roasted pumpkin seeds
Use a wide skillet so the nuts have contact with the surface; do not leave the skillet, they can easily burn. If the nuts have a thin skin, you can roast them for a shorter time first and then cool them.

Tahini-lemon dressing

4

In a medium bowl, combine 60 g tahini, 40 ml fresh lemon juice, and 30 g honey. Pour in 10 g olive oil (about 2/3 tablespoon) and whisk vigorously. The dressing will be thick — gradually add 20–40 ml warm water (10 ml at a time) until you achieve a smooth, slightly runny consistency that coats the ingredients (it should have the consistency of thick yogurt). Finally, season with 1 g salt and 1–2 g pepper to taste.

Ingredients: Tahini, Lemon juice, Honey, Olive oil, Salt, Black pepper
Use a bowl with a diameter of about 18 cm and a small whisk or spoon. If the tahini has separated in the jar, mix it well before weighing. Add water gradually — it's easy to overdo it and make the dressing too runny.

Preparation of toppings

5

Chop the cooled nuts with seeds (if not already chopped). Finely chop 60 g of shallots very finely — preferably into 1–2 mm cubes. If you are using ricotta salata (optional), crumble it into small pieces. If you decided to use mint (optional), tear the leaves from the stems and chop them finely.

Ingredients: Walnuts, Roasted pumpkin seeds, Shallot (small onions), Salted ricotta (optional), Fresh mint (bunch)
Use a wide cutting board and a sharp chef's knife for quick, even chopping. Finely chopped shallots will distribute the flavor evenly — if you don't like raw onion, soak them for 5 minutes in a tablespoon of lemon juice and squeeze out the excess.

Salad assembly

6

In a large bowl (28–30 cm in diameter), place 120 g of washed baby spinach and 150 g of torn radicchio (cut into strips about 1 cm wide). Add the fluffed, still slightly warm quinoa and gently mix with a spoonful of dressing so that the grains are evenly coated (leave some dressing for drizzling on top). Then add the roasted pumpkin (previously slightly cooled), pomegranate seeds, and chopped nut and seed mix. Gently mix all the ingredients with 2–3 motions so as not to crush the pumpkin or squeeze the juice from the pomegranate.

Ingredients: Spinach, Radicchio, Quinoa, butternut squash, Pomegranate (arils), Walnuts, Roasted pumpkin seeds, Tahini, Salt, Black pepper
Use a large, flat mixing bowl to give the ingredients space. Gently mix with a silicone spatula or two spoons to maintain the shape of the pumpkin pieces and the texture of the quinoa.

Finishing and serving

7

Transfer the salad to a serving platter or divide it onto plates. Drizzle with the remaining dressing (2–3 teaspoons per serving). Sprinkle with crumbled ricotta salata and fresh mint, if using. Finally, add a few extra pumpkin seeds and some whole pieces of nuts for decorative effect. Serve immediately while the quinoa and pumpkin are still slightly warm — the salad will be most aromatic then.

Ingredients: Salted ricotta (optional), Fresh mint (bunch), Roasted pumpkin seeds, Walnuts
For serving, use flat plates with a diameter of about 24 cm or a large platter. If you are preparing in advance, do not combine all the ingredients long before serving — keep the pumpkin and quinoa separate to combine 10–15 minutes before serving.

Fun Fact

💡

Pumpkin has been an important element of peasant cuisine for centuries, and through baking, it gained popularity in luxurious dishes. Its combination with grains such as quinoa enhances its nutritional value – providing a complete amino acid profile.

Best for

lunch w sezonie jesienno-zimowym impreza koktajlowa lekka kolacja wegetariański bufet świąteczny

Tips

🍽️ Serving

Serve slightly warm or at room temperature. For a show effect, layer the quinoa first, then the pumpkin, and sprinkle with pomegranate and nuts - you'll achieve aesthetic color contrasts. If you're using ricotta, add it just before serving so it doesn't soften.

🥡 Storage

Store the dressing separately in a sealed jar for up to 5 days in the refrigerator. Keep the roasted pumpkin and cooked quinoa in closed containers in the fridge for up to 3 days. Store the combination of all ingredients for a maximum of 24 hours; the nuts may lose their crunchiness - they can be lightly toasted again before serving.

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