Recipe for: Modern Winter Salad with Roasted Pumpkin, Persimmon, and Pomegranate - photo 1
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Recipe for: Modern Winter Salad with Roasted Pumpkin, Persimmon, and Pomegranate

Pikantne Salads Vegetarian Dishes Additions 50 min Medium 7 wyświetleń ~44.23 PLN - (0)
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Description

A colorful, seasonal salad combining the sweetness of roasted pumpkin and persimmon with the tartness of pomegranate and lemon dressing. The dish brings together a variety of textures: creamy, slightly salty halloumi crust, crunchy seeds and toasted nuts, and delicate leaves of mixed greens. Perfect for winter lunches and elegant dinners — full of contrasting flavors and visually stunning. Serve immediately after assembling to maintain the crunchiness of the toppings.

Ingredients Used

Ingredients (18)

Servings:
4
  • Pomegranate (arils) 100 g
  • Winter salad mix (spinach, lamb's lettuce, endive) 120 g
  • Dry quinoa 60 g
  • Halloumi cheese 200 g
  • Lemon (juice and zest) 0.9 szt. (~65 g)
  • Wildflower honey 30 g
  • Dijon mustard 15 g
  • Balsamic vinegar 15 ml
  • Garlic 1 ząbek (~5 g)
  • Olive oil 45 ml
  • Persimmon 2 szt. (~300 g)
  • Butternut squash 500 g
  • 🌿 Przyprawy
  • Salt 2 g
  • Black pepper 2 szczypty (~1 g)
  • Parsley 0.5 pęczek (~15 g)
  • ✨ Opcjonalne
  • Tofu (optional, substitute for halloumi) 200 g
  • Roasted pumpkin seeds 30 g
  • Roasted hazelnuts 50 g
💰 Szacowany koszt dania: ~44.23 PLN (11.06 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the pumpkin

1

Preheat the oven to 200°C (top-bottom). Peel the pumpkin with a vegetable peeler, cut it in half, remove the seeds with a spoon, and dice the flesh into cubes about 2 cm on each side. Place the cubes on a baking sheet lined with parchment paper in a single layer.

Ingredients: butternut squash, Olive oil, Salt, Black pepper
Use a large, sharp knife and a cutting board with a groove. If the pumpkin is very large, work in batches. The baking sheet should have space between the pieces — this will prevent steaming.
2

Drizzle the pumpkin with 2 tablespoons of olive oil and gently salt and pepper it. Mix with a spoon or kitchen gloves to ensure each piece has a thin layer of fat. Place in the oven and bake for 25–30 minutes, until the edges begin to caramelize and turn golden.

Ingredients: butternut squash, Olive oil, Salt, Black pepper
It's best to use gloves and turn the pieces after 15 minutes to brown them evenly. The pumpkin is ready when the center is soft (can be pierced with a fork) and the edges are slightly browned.

Quinoa

3

Rinse quinoa in a sieve under running water for about 1 minute, rubbing the grains with your fingers to remove the bitterness. Add 60 g of dry quinoa to a small saucepan, pour in 120 ml of water (ratio 1:2) and bring to a boil. Reduce the heat to low and cook covered for 12–15 minutes, until the water is absorbed. Let it sit covered for another 5 minutes, then fluff with a fork.

Ingredients: dry quinoa
Use a small saucepan with a lid. If the quinoa does not absorb all the water, simmer it uncovered for 1–2 minutes. Quinoa is ready when the grain has a 'tail' (white coating).

Halloumi

4

Cut the halloumi into slices about 1 cm thick. Heat a non-stick skillet over medium-high heat (preferably 26–28 cm). Fry the slices without oil for 2–3 minutes on each side, until a golden, crispy crust forms.

Ingredients: Halloumi cheese
Use a well-heated pan — halloumi should not stick. If you're making a vegan version, drain and dry the tofu and fry it after a short marinade (oil + vinegar + mustard).

Dressing

5

In a bowl, add lemon juice and zest, mustard, balsamic vinegar, honey, crushed garlic clove, and 3 tablespoons of olive oil. Whisk vigorously with a fork or whisk for 30–45 seconds until the dressing becomes smooth and slightly emulsified. Season with salt and freshly ground pepper to taste.

Ingredients: Lemon (juice and zest), Dijon mustard, Balsamic vinegar, wildflower honey, Olive oil, Garlic, Salt, Black pepper
Use a small bowl or a jar with a lid (you can close it and shake to emulsify well). Check the taste before adding salt — halloumi is salty, so the dressing shouldn't be too salty.

Preparation of toppings

6

If you are using hazelnuts, chop them coarsely and toast in a dry pan for 2–3 minutes until you can smell the aroma. Toast the pumpkin seeds for 1–2 minutes. Clean the pomegranate and remove the arils — the easiest way to do this is by tapping the skins with a wooden spoon while submerged in a bowl of water.

Ingredients: Roasted hazelnuts, Roasted pumpkin seeds, Pomegranate (arils)
Toast the nuts and seeds over medium heat, stirring often to avoid burning. Soaking the pomegranate in water will help separate the white membranes, which will float to the top.

Cooling and combining ingredients

7

After removing the pumpkin from the oven, let it sit for 5 minutes to cool slightly. Set the halloumi aside for 2–3 minutes. In a large bowl, place the mixed salad, add the cooked and fluffed quinoa, then gently arrange the cooled pumpkin, slices of halloumi, pieces of persimmon, and pomegranate arils.

Ingredients: Winter salad mix (spinach, lamb's lettuce, endive), dry quinoa, butternut squash, Halloumi cheese, Persimmon, Pomegranate (arils)
Layer the ingredients to achieve an aesthetic effect. Do not mix too vigorously — you want the pieces of fruit and cheese to remain on top for visual appeal.

Seasoning the salad

8

Drizzle the salad with the prepared dressing evenly, starting with 2/3 of the sauce and adding the rest to taste if needed. Gently mix with a spoon or use a spatula to make a few graceful movements, ensuring the dressing coats the leaves and grains without making them soggy.

If the dressing is too intense, you can add 1–2 tablespoons of olive oil or a little water. Gently toss the salad — the chances of the persimmon juices spilling are higher with too vigorous mixing.

Finishing and Decoration

9

Sprinkle the salad with toasted hazelnuts and pumpkin seeds. Add freshly chopped parsley for color. Arrange slices of halloumi on top and lightly drizzle with a bit of balsamic vinegar if you want to enhance the flavor contrast.

Ingredients: Roasted hazelnuts, Roasted pumpkin seeds, Parsley, Halloumi cheese, Balsamic vinegar
Additionally, you can add extra pomegranate seeds for decoration. Do not add nuts too early so they do not lose their crunch from the dressing.

Serving

10

Serve the salad immediately after assembling — preferably on a large platter or individual plates. Start by placing the quinoa leaves on the plate, then scatter the pumpkin and persimmon, arrange the halloumi slices, and sprinkle with pomegranate and nuts.

Ingredients: Winter salad mix (spinach, lamb's lettuce, endive), dry quinoa, butternut squash, Persimmon, Halloumi cheese, Pomegranate (arils)
Use a wide platter to arrange the ingredients nicely. If preparing in advance, keep the dressing separate and add just before serving.

Vegan option (optional)

11

If you are preparing a vegan version, instead of halloumi use diced and marinated (oil, vinegar, mustard, salt) firm tofu. Fry the tofu slices in a pan for 3–4 minutes on each side until golden and crispy.

Ingredients: Tofu (optional, substitute for halloumi)
Additionally, you can add 1 tablespoon of maple syrup instead of honey in the dressing. It's best to press the tofu with a paper towel to remove excess water beforehand.

Fun Fact

💡

Pomegranate has been an important symbol of fertility and abundance since ancient times and often appears in Middle Eastern kitchens. The combination of roasted pumpkin with winter fruits has its roots in traditional, seasonal uses of the gifts of autumn and early winter.

Best for

zimowe przyjęcie obiad z przyjaciółmi elegancka kolacja świąteczne spotkanie jako przystawka

Tips

🍽️ Serving

Serve the salad slightly warm — the pumpkin and halloumi should be warm, while the leaves should be cool. Serve with extra lemon wedges. A complement could be crispy sourdough bread or thin toasts with olive oil.

🥡 Storage

If there are leftovers, store the dressing separately in a jar in the fridge for up to 3 days. Keep the assembled salad in the fridge for a maximum of 24 hours — it's best to separate the ingredients and assemble just before serving to maintain crispness.

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