Recipe for: Fusion Salad: Roasted Pumpkin with Halloumi, Shiitake, and Pomegranate - photo 1
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Recipe for: Fusion Salad: Roasted Pumpkin with Halloumi, Shiitake, and Pomegranate

Pikantne Salads Fusion cuisine 60 min Medium 27 wyświetleń ~58.77 PLN - (0)
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Description

Seasonal fusion salad combining the sweetness of roasted butternut squash with the salty, slightly grilled halloumi, umami from juicy shiitake mushrooms, and the crunch of toasted buckwheat and pomegranate seeds. The miso-maple dressing with a hint of sesame and lime adds an Asian touch, while dill and pumpkin seeds enhance the texture and appearance. The dish is colorful (orange from the squash, red pomegranate seeds, green kale), aromatic, and filling — perfect for winter and early spring gatherings as well as an impressive lunch. Variant 6fda1cbe is a creative blend of Mediterranean cheesy accents with Japanese-Asian cuisine.

Ingredients Used

Ingredients (19)

Servings:
4
  • Kale 120 g
  • White miso paste 40 g
  • Halloumi 240 g
  • Shiitake (fresh) 200 g
  • Fennel 0.8 szt. (~150 g)
  • Pomegranate seeds 120 g
  • Toasted buckwheat (kasha) 80 g
  • Maple syrup 40 ml
  • Sesame oil 20 ml
  • Soy sauce (light, low-sodium) 30 g
  • Rice vinegar 15 ml
  • Lime juice 30 ml
  • Fresh ginger (clove/root, peeled) 10 g
  • Garlic 2 ząbki (~10 g)
  • Butternut squash 600 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt (~3 g)
  • Ground black pepper 1 szczypta (~1 g)
  • ✨ Opcjonalne
  • Fresh cilantro (optional) 15 g
  • Roasted pumpkin seeds 30 g
💰 Szacowany koszt dania: ~58.77 PLN (14.69 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Preheat the oven to 200°C (fan 190°C). Prepare a large baking tray lined with parchment paper. Peel the butternut squash: cut off the ends, peel with a knife, cut in half lengthwise, and remove the seeds with a spoon. Cut the flesh into cubes of 2-3 cm, even pieces will bake evenly.

Ingredients: butternut squash
Use a sharp knife and a stable cutting board. If the pumpkin is hard, first cut smaller pieces from the edge — this will make peeling easier. The baking sheet and paper will prevent sticking and make cleaning easier.

Baking pumpkin

2

Place the pumpkin cubes on a baking sheet, drizzle with 10 g of sesame oil and sprinkle with 2 g of salt, gently mix with your hands or a spatula, and spread in a single layer. Bake for 25-30 minutes, turning after 15 minutes — the cubes should be soft when pierced with a fork and have slightly caramelized edges.

Ingredients: butternut squash, Sesame oil, Salt
The best baking tray is one with higher edges. Do not crowd the pieces on the tray — if they are too close together, instead of baking, they will steam and not brown.

Preparation of raw vegetables

3

While the pumpkin is roasting, prepare the fennel: trim the tough parts of the base, and slice the bulb into thin slices (1-2 mm) using a sharp knife or mandoline. Tear the kale leaves into medium pieces and remove the tough central ribs by hand. Transfer the kale to a large bowl and set aside.

Ingredients: Fennel, Kale
A mandoline will speed up slicing the fennel and provide even thickness; be cautious and use a guard. Kale can be lightly massaged with a bit of salt and lime juice before serving to soften it (optional).

Frying halloumi and shiitake

4

Cut the halloumi into slices about 1 cm thick. Heat a pan (preferably non-stick or cast iron) over medium-high heat and add 5 g of sesame oil (or neutral oil). Fry the halloumi slices for 2-3 minutes on each side until they form a golden, light crust and the cheese softens. In another pan (or the same one after removing the cheese), sauté the shiitake in 2 tablespoons of soy sauce (about 15 g) for 4-5 minutes until they soften and most of the moisture evaporates; the mushrooms should be brown and aromatic.

Ingredients: Halloumi, Shiitake (fresh), Soy sauce (light, low-sodium), Sesame oil
Use a well-heated pan to achieve a nice crust on the halloumi. Don't move the cheese too early — let it brown nicely. For the shiitake, use a large pan to avoid steaming; fry over higher heat.

Preparing the dressing

5

In a small bowl, combine miso (40 g), maple syrup (40 g), lime juice (30 g), rice vinegar (15 g), grated ginger (10 g), minced garlic (10 g), 5 g sesame oil, and the remaining 15 g soy sauce. Whisk vigorously with a whisk or fork until the paste is smooth and uniform. The dressing should be pourable, glossy, and well combined; if it is too thick, add 5-10 g of warm water while mixing.

Ingredients: White miso paste, Maple syrup, Lime juice, Rice vinegar, Fresh ginger (clove/root, peeled), Garlic, Sesame oil, Soy sauce (light, low-sodium)
Use a small whisk or fork and a ceramic bowl; miso can be lumpy, so mix until smooth. Taste the dressing and adjust the salt — miso and soy sauce are already salty.

Finishing the roasted pumpkin

6

When the pumpkin is baked, remove the tray and set aside for 3-4 minutes to cool slightly. Transfer the pumpkin cubes to a bowl with the kale and gently mix to avoid mashing the pieces. The pumpkin should be soft in the middle and slightly caramelized on the edges.

Ingredients: butternut squash, Kale
Do not mix the pumpkin when it is too hot — excessive mixing will mash it. Let it cool slightly, then it will hold its shape in the salad.

Salad assembly

7

In a large bowl with kale and pumpkin, add sliced fennel (150 g), sautéed shiitake, baked halloumi slices (you can cut them in half if you want smaller pieces), and toasted buckwheat (80 g). Drizzle with ¾ of the prepared dressing and very gently mix everything so that the leaves are evenly coated, but the halloumi and pomegranate are not crushed.

Ingredients: Kale, butternut squash, Fennel, Shiitake (fresh), Halloumi, Toasted buckwheat (kasha), White miso paste, Maple syrup, Lime juice, Rice vinegar, Sesame oil, Soy sauce (light, low-sodium)
Use a large, flat mixing bowl to avoid crushing the ingredients. If the halloumi is too large, arrange it on top just before serving to maintain its golden crust.

Seasoning and decoration

8

Transfer the salad to a serving platter or four plates. Evenly sprinkle with pomegranate seeds (120 g) and roasted buckwheat (if any is left). Optionally add chopped fresh cilantro (15 g) and roasted pumpkin seeds (30 g) for extra texture and color contrast. Drizzle with the remaining dressing to taste and gently spread it out.

Ingredients: Pomegranate seeds, Roasted pumpkin seeds, Fresh cilantro (optional), Toasted buckwheat (kasha)
When decorating, maintain a balance of colors: evenly distribute the pomegranate seeds so that the plate looks appetizing. Additionally, you can add a few drops of sesame oil on top for shine.

Serving

9

Serve the salad immediately when the halloumi is still slightly warm — the contrast in temperature enhances the flavor. If you prepare the salad in advance, keep the dressing separate and add it just before serving to maintain the crunchiness of the grains and fennel.

Ingredients: Halloumi, butternut squash, White miso paste
The best serving temperature is slightly warm elements (halloumi, pumpkin) with cool kale. Storing with dressing will cause the leaves to wilt.

Fun Fact

💡

Halloumi comes from Cyprus, where it is traditionally grilled; in this salad, it is paired with Japanese miso and maple syrup, creating an interesting fusion of flavors from Europe and Asia.

Best for

zimowe przyjęcie lunch z przyjaciółmi kolacja świąteczna w wersji fusion potluck/spotkanie towarzyskie

Tips

🍽️ Serving

Serve on a large, flat plate to showcase the colors. Arrange the halloumi slices on top for visual effect. Serve the dressing separately if the salad will sit for a while.

🥡 Storage

Store separately: baked pumpkin, halloumi, and dressing in separate containers in the fridge for up to 2 days. Kale and fennel are best stored fresh. After heating halloumi in a pan, it will regain some crispiness; freezing dressing containing miso is not recommended.

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