Recipe for: Seasonal salad with roasted pumpkin, pear, and halloumi - photo 1
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Recipe for: Seasonal salad with roasted pumpkin, pear, and halloumi

Salads Snacks 30 min Easy 9 wyświetleń ~51.56 PLN - (0)
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Description

A colorful, seasonal salad that combines the sweetness of roasted pumpkin and pear with the distinct, salty flavor of grilled halloumi cheese and the crunch of toasted walnuts. A light mustard-honey dressing adds a salty-sour note, while optional pomegranate seeds introduce a juicy, red visual contrast. The dish is quick to prepare (about 30 minutes), making it an excellent lunch, appetizer for a party, or light dinner. It brings together various textures: creamy pumpkin, crunchy nuts, the softness of pear, and stretchy cheese — a striking and appetizing composition on the plate.

Ingredients Used

Ingredients (13)

Servings:
4
  • Pear 1.7 szt. (~300 g)
  • Red onion 0.4 szt. (~60 g)
  • Halloumi cheese 200 g
  • Walnuts 60 g
  • Honey 30 ml
  • Dijon mustard 20 g
  • Lemon juice 15 ml
  • Butternut squash 400 g
  • Olive oil 30 ml
  • Spinach 120 g
  • 🌿 Przyprawy
  • Salt 2 g
  • Ground black pepper 1 szczypta (~1 g)
  • ✨ Opcjonalne
  • Pestki granatu 80 g
💰 Szacowany koszt dania: ~51.56 PLN (12.89 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the pumpkin

1

Preheat the oven to 200°C (top and bottom) or 190°C with fan. Peel the pumpkin with a vegetable peeler, cut off the top and bottom, slice it in half, and scoop out the fibrous interior with the seeds using a spoon. Cut the flesh into cubes about 2 cm on each side (uniform pieces bake evenly).

Ingredients: butternut squash
Use a sharp knife and a stable cutting board. If the pumpkin is hard, score the skin first with the knife, and then peel it with a peeler. Uniformity of the pieces ensures even baking.
2

Transfer the chopped pumpkin to a large baking tray lined with parchment paper. Drizzle with 15 g of oil (1 tablespoon) and gently salt (1 g) — remember the halloumi, which is salty. Mix with your hand or a spatula to ensure each piece is lightly coated with oil. Bake in a preheated oven for 20–25 minutes, until the pieces are tender when pierced with a fork and lightly golden at the edges.

Ingredients: butternut squash, Olive oil, Salt
The best is a baking sheet with a large surface area so that the pieces do not overlap — this way they will get a nice color. The baking time depends on the size of the cubes; check with a fork after 18 minutes.

Preparation of cheese and nuts

3

While the pumpkin is baking, heat a dry skillet over medium heat. Add the walnuts (60 g) and toast for 4–6 minutes, shaking the skillet every 30 seconds, until they start to smell nutty and are lightly golden. Transfer to a plate to cool. Then, heat a non-stick skillet over medium-high heat, add 10 g of oil, and fry the slices of halloumi cheese (200 g sliced into 1 cm thick pieces) for 2–3 minutes on each side, until golden and slightly crispy.

Ingredients: Walnuts, Halloumi cheese, Olive oil
Use a frying pan with a diameter of 24–28 cm. Don't overdo it with the heat when frying halloumi — too high a temperature will burn the outer layer and won't allow the cheese to warm up nicely inside.

Preparation of vegetables and fruits

4

Thinly slice the red onion into feathers (60 g) and briefly place it in a bowl with a teaspoon of water — this will soften the sharpness. Wash the pears (300 g), do not peel, cut them into quarters, remove the seeds, and slice them thinly. Measure and rinse the baby spinach (120 g) in cold water, then dry thoroughly in a salad spinner or with a paper towel.

Ingredients: Red onion, Pear, Spinach
Use a sharp knife to slice the pears into thin, aesthetic pieces. Drying the spinach is important — excess water will dilute the dressing.

Dressing

5

In a small bowl, combine 15 g of oil (1 tablespoon), 30 g of honey, 20 g of Dijon mustard, and 15 g of lemon juice. Whisk vigorously with a fork or whisk for 20–30 seconds until the emulsion forms a smooth, slightly thick dressing. Season with a pinch of salt (1 g) and freshly ground pepper (1 g). Taste — the dressing should be distinctly sweet and sour.

Ingredients: Olive oil, Honey, Dijon mustard, Lemon juice, Salt, Ground black pepper
Use a small bowl and a whisk or a jar with a lid (then shake well). If the dressing has separated, add a drop of oil and continue whisking.

Salad assembly

6

In a large bowl, toss in the washed and dried spinach (120 g). Add the slices of pear, thin slivers of red onion, and roasted pumpkin (after 20–25 minutes, remove the tray and let the pumpkin cool slightly). Add the cooled toasted nuts (60 g). Gently drizzle the prepared dressing over the mixture—start with half the amount and mix gently to avoid crushing the pieces of pear and pumpkin. Top with the golden slices of halloumi.

Ingredients: Spinach, Pear, butternut squash, Walnuts, Halloumi cheese, Honey, Dijon mustard, Olive oil, Lemon juice
Use a large mixing bowl and two spoons (a wooden spatula and a spoon). Gently mix, lifting the ingredients from the bottom to the top to evenly distribute the dressing.

Finishing and serving

7

If you are using pomegranate seeds (optional 80 g), sprinkle them over the salad just before serving to maintain their firmness and color. Check the taste — if needed, season with an extra pinch of salt and pepper. Serve immediately while the halloumi is still warm — this will highlight the contrast of temperatures and textures.

Ingredients: Pestki granatu
Serve the salad on large, flat plates — this makes it easier to arrange the ingredients aesthetically. Additionally, you can add pomegranate seeds for a vibrant color and freshness.

Fun Fact

💡

Halloumi traditionally comes from Cyprus and is known for being safe to fry or grill — it has a high melting point compared to other cheeses.

Best for

jesienny lunch przystawka na przyjęcie lekka kolacja

Tips

🍽️ Serving

Serve the salad immediately after preparation, while the halloumi is warm. For aesthetic effect, alternate slices of pear and cubes of pumpkin, placing the halloumi in the center. A dry, light white wine or sparkling water with lemon pairs well.

🥡 Storage

Store the baked pumpkin and dressing separately in airtight containers in the fridge for up to 2 days. It's best to fry the halloumi just before serving — a small amount of warm cheese will refresh the salad. Once mixed, the whole dish may lose the crunchiness of the nuts and the juiciness of the pear.

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