Recipe for: Autumn-Winter Salad with Roasted Pumpkin, Quinoa, and Pomegranate (vegetarian) - photo 1
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Recipe for: Autumn-Winter Salad with Roasted Pumpkin, Quinoa, and Pomegranate (vegetarian)

Pikantne Salads Vegetarian Dishes 60 min Medium 10 wyświetleń ~50.08 PLN - (0)
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Description

A colorful, seasonal salad that combines the sweetness of caramelized pumpkin, the light nuttiness of cooked quinoa, crunchy, spiced chickpeas, and juicy pomegranate seeds. This dish is meatless, full of textures and contrasting flavors: sweet-salty, sour-spicy thanks to the dressing made with maple syrup and apple cider vinegar. Perfect as a standalone lunch dish, an attractive appetizer at a party, or a side dish for dinner. It looks stunning on the plate with its vibrant colors: orange from the pumpkin, ruby from the pomegranate, and green from the spinach. Its advantages include a high content of fiber, plant protein, and healthy fats, making it filling and nutritious.

Ingredients Used

Ingredients (18)

Servings:
4
  • Pomegranate (arils) 150 g
  • Olive oil 60 ml
  • Cooked chickpeas 240 g
  • Spinach 120 g
  • Quinoa 200 g
  • Apple cider vinegar 30 ml
  • Dijon mustard 30 g
  • Lemon juice 30 ml
  • Maple syrup 30 ml
  • Garlic 1 ząbek (~5 g)
  • Rapeseed oil 30 g
  • Butternut squash 800 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt (~3 g)
  • Black pepper 2 szczypty (~1 g)
  • Smoked paprika powder 2 g
  • ✨ Opcjonalne
  • Avocado 0.8 szt. (~150 g)
  • Pecan nuts 80 g
  • Almond flakes 30 g
💰 Szacowany koszt dania: ~50.08 PLN (12.52 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of quinoa

1

Rinse 200 g of quinoa under cold running water in a fine sieve for about 30 seconds, shaking the sieve until the water runs clear. Transfer to a heavy-bottomed pot and add 400 ml of water (ratio 1:2). Place over high heat, bring to a boil, then reduce the heat to low and cover with a lid. Cook for 12–15 minutes, until the grains become translucent and the thin "ring" (germ) separates from the grain. Remove from heat and let sit covered for 10 minutes to allow the grains to "rest," then fluff with a fork.

Ingredients: Quinoa
Use a pot with a lid, e.g. 1.5–2 l. Key: do not uncover the pot during the first 12 minutes of cooking; if the water evaporates too early, add 2–3 tablespoons of hot water and continue cooking.

Roasted pumpkin and chickpeas

2

Preheat the oven to 220°C (top-bottom heat) or 200°C with fan. Peel the pumpkin (use a sharp vegetable peeler), cut it in half, remove the seeds, and dice the flesh into about 2 cm cubes. Place the pumpkin in a large bowl, add 30 g of rapeseed oil, 2 g of smoked paprika, 1 g of pepper, and 2 g of salt; mix thoroughly by hand or with a spoon to coat each piece. Spread the pumpkin pieces in a single layer with small gaps on a baking sheet lined with parchment paper.

Ingredients: butternut squash, Rapeseed oil, Smoked paprika powder, Black pepper, Salt
Use a large baking tray, do not layer the pumpkin (it will steam instead of browning). If your tray is small, bake in two batches.
3

On the second half of the baking sheet (or on a separate sheet), spread out the drained and dried 240 g of chickpeas. Drizzle with 15 g of olive oil, sprinkle with 1 g of salt, and gently mix to coat the beans. Place the baking sheet with the pumpkin and (separately) the chickpeas in the oven. Bake for 25–30 minutes (pumpkin), turning the pieces after 15 minutes, until the edges are slightly caramelized and soft. Bake the chickpeas for 20–25 minutes until crispy; if they start to darken too much, take them out earlier. Once removed, let the pumpkin and chickpeas cool slightly for 5–10 minutes.

Ingredients: butternut squash, Cooked chickpeas, Olive oil, Rapeseed oil, Salt, Black pepper, Smoked paprika powder
Use a spatula to flip the pumpkin halfway through baking. The chickpeas must be very dry before baking – a paper towel helps remove moisture. If the oven browns unevenly, move the tray around.

Toasting nuts (optional)

4

If you are using pecans (80 g) or almond flakes (30 g), heat a dry skillet over medium heat. Add the nuts/flakes and toast for 2–4 minutes, shaking the skillet frequently or stirring with a wooden spoon, until they become fragrant and lightly browned. Be careful, as the almond flakes can burn very quickly. Transfer to a plate to cool.

Ingredients: Pecan nuts, Almond flakes
Use a non-stick pan with a diameter of 24–28 cm. If you don't have a pan, bake the nuts on a small baking sheet at 170°C for 6–8 minutes, keeping an eye on them.

Preparing the dressing

5

In a jar or bowl, pour in 60 g of olive oil, 30 ml of apple cider vinegar, 30 g of maple syrup, 30 g of Dijon mustard, 30 ml of lemon juice, and 5 g of finely grated garlic. Add 3 g of salt and 1 g of pepper. Screw the jar lid on and shake vigorously for about 20–30 seconds until the ingredients emulsify and the dressing reaches a smooth consistency; if using a bowl, whisk with a whisk or fork.

Ingredients: Olive oil, Apple cider vinegar, Maple syrup, Dijon mustard, Lemon juice, Garlic, Salt, Black pepper
Use a small jar with a lid (e.g. 250 ml) - this is the easiest way to achieve a stable emulsion. Taste and optionally add 5–10 ml of lemon juice if you want a sharper flavor.

Salad Assembly

6

In a large salad bowl, combine the cooled quinoa, 120 g of washed baby spinach (if the leaves are very large, trim them with a knife), roasted pumpkin, crunchy chickpeas, and 150 g of pomegranate seeds. Drizzle about 2/3 of the prepared dressing (save the rest for possible seasoning). Gently mix with a large spoon or your hands (it's best to use clean hands or tongs) for 20–30 seconds – the goal is to combine the flavors without mashing the pumpkin pieces.

Ingredients: Quinoa, Spinach, butternut squash, Cooked chickpeas, Pomegranate (arils), Dijon mustard, Maple syrup, Apple cider vinegar, Lemon juice, Olive oil
Use a large salad bowl (28–30 cm in diameter or a 3–4 l bowl). Do not mix too vigorously to avoid breaking the pumpkin. If the quinoa is still hot, wait a few minutes first – hot ingredients will melt the dressing.

Finishing and serving

7

Transfer the salad to a large flat platter or plates. Sprinkle with toasted pecans and almond flakes (if using). If you are using avocado, cut it in half, remove the pit, and slice or dice it; arrange the pieces on top just before serving to prevent browning. Drizzle with the remaining dressing to taste and add freshly ground pepper.

Ingredients: Pecan nuts, Almond flakes, Avocado
Serve immediately to keep the nuts crunchy and the avocado fresh. If the salad is to be served later, keep the avocado separate and add just before serving.

Optional additions

8

For decoration, you can add mint leaves or parsley (a few grams) and a bit of grated lemon zest for aroma. Additionally: sprinkle with a bit of smoked paprika for contrast.

Ingredients: Smoked paprika powder
This is your area to shine: sticking to the rules, do not add more than 1–2 teaspoons of additional spices.

Fun Fact

💡

Quinoa has been cultivated by the Incas as the 'mother of grains' and has been valued for its nutritional properties for centuries. The pomegranate, on the other hand, has symbolized abundance since ancient times and often appears in Mediterranean and Middle Eastern cuisines.

Best for

obiad wegetariański przyjęcie lub brunch zimowy lunch do pracy

Tips

🍽️ Serving

Serve the salad slightly warm (quinoa and pumpkin slightly warm) or at room temperature — this is when the flavors develop best. On the plate, first layer the base (spinach and quinoa), then the pumpkin and chickpeas, and finally the pomegranate seeds and nuts, to maintain a contrast of textures.

🥡 Storage

Store in a sealed container in the refrigerator for up to 48 hours. If you plan to store it longer, keep the nuts and avocado separate. Gently heat the salad in the oven (150°C) for 6–8 minutes to restore the crispness of the pumpkin and chickpeas; do not heat the dressing.

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