Recipe for: Quick Seasonal Salad: Roasted Pumpkin, Quinoa, and Pomegranate - photo 1
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Recipe for: Quick Seasonal Salad: Roasted Pumpkin, Quinoa, and Pomegranate

Pikantne Salads Vegetarian Dishes 35 min Easy 13 wyświetleń ~39.86 PLN - (0)
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Description

A seasonal autumn-winter salad that combines the sweetness of caramelized pumpkin, the nutty flavor of quinoa, and the freshness of pomegranate. The dish is colorful, contrasting, and visually appealing thanks to the ruby-red pomegranate seeds and golden pumpkin. Perfect as a light lunch, a side dish for dinner, or a party dish — served on spinach leaves, it looks impressive and appetizing. The salad has a balanced flavor profile: the sweetness of pumpkin and honey, the acidity of lemon, and the crunch of nuts; it is nutritious, vegetarian, and can be easily modified (vegan version by replacing honey with maple syrup). Preparation is quick and simple — most of the work involves roasting the pumpkin and cooking the quinoa, the rest is just quick assembly and dressing.

Ingredients Used

Ingredients (14)

Servings:
4
  • Butternut squash 600 g
  • Water 320 ml
  • Pestki granatu 150 g
  • Walnuts 100 g
  • Honey 15 ml
  • Lemon juice 40 ml
  • Garlic 2 ząbki (~10 g)
  • Olive oil 50 ml
  • Spinach 200 g
  • Quinoa 160 g
  • 🌿 Przyprawy
  • Salt 0.2 szczypt (~5 g)
  • Ground black pepper 2 szczypty (~2 g)
  • ✨ Opcjonalne
  • Roasted pumpkin seeds 30 g
  • Dried cranberries 40 g
💰 Szacowany koszt dania: ~39.86 PLN (9.96 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Preheat the oven to 200°C (top-bottom). In the meantime, prepare the pumpkin: peel it with a vegetable peeler, cut off the ends, slice it in half lengthwise, and scoop out the seeds with a spoon. Then, cut the flesh into even cubes about 2 cm on each side — uniform size will ensure even roasting.

Ingredients: butternut squash
Use a sharp large knife and a stable cutting board. If the pumpkin is hard, first cut it into smaller pieces, holding it with an oven mitt for safety.

Roasting pumpkin

2

Place the chopped pumpkin in a large bowl, drizzle with 20 g of olive oil (about 1 1/3 tablespoons), add 2 g of pepper (about 2 pinches) and 3 g of salt (part of the provided amount) — mix by hand or with a large spoon to ensure the pieces are evenly coated. Line a baking sheet with parchment paper and spread the pumpkin in a single layer, leaving small gaps between the pieces. Bake for 20-25 minutes at 200°C, until the edges are slightly golden and caramelization appears — check with a fork, they should be soft but not falling apart.

Ingredients: butternut squash, Olive oil, Ground black pepper, Salt
Use a baking tray measuring about 30x40 cm or larger. Do not pack the pumpkin tightly — it will steam instead of bake. If you want more colorful edges, turn on the top heat for the last 3 minutes.

Cooking quinoa

3

In the meantime, prepare the quinoa: rinse 160 g of dry quinoa in a fine sieve under cold running water for about 30 seconds, shaking the sieve until the water runs clear. Transfer the rinsed quinoa to a pot, add 320 ml of water and a pinch of salt (the remaining 5 g). Bring to a boil over high heat, then reduce the heat to low, cover the pot with a lid, and cook for 12-15 minutes until all the water is absorbed. After cooking, let it sit covered for 5 minutes, then fluff with a fork.

Ingredients: Quinoa, Water, Salt
Use a pot with a matching lid with a diameter of 16-18 cm. Rinsing quinoa removes its natural bitterness and improves the flavor. If the quinoa is wet, set it aside for a few minutes to cool before mixing with the leaves.

Roasting nuts and seeds (optional)

4

In a medium dry skillet, toast 100 g of walnuts for 3-4 minutes, stirring with a spatula every few seconds until fragrant and lightly browned. If you are using pumpkin seeds (30 g), sauté them separately in a dry skillet for 1-2 minutes until they start to "pop" and smell fragrant. After toasting, let the nuts cool and chop them lightly with a knife into smaller pieces.

Ingredients: Walnuts, Roasted pumpkin seeds
Use a pan with a diameter of 24-26 cm; do not add any fat. Be careful, as the nuts can burn very quickly — keep them moving.

Preparing the dressing

5

In a small bowl, combine 30 g of olive oil (the rest from your supply), 40 ml of freshly squeezed lemon juice, 15 g of honey, and 10 g of finely chopped garlic. Add 2 g of pepper and the remaining salt to taste (if you added some earlier, check). Whisk vigorously with a fork or a small whisk until a smooth, slightly milky emulsified sauce forms. Taste and adjust with a bit more lemon or salt if needed.

Ingredients: Olive oil, Lemon juice, Honey, Garlic, Ground black pepper, Salt
Use a small stainless steel or glass bowl and a whisk. If you want a creamier dressing, use a jar with a lid and shake vigorously for 20-30 seconds.

Salad assembly

6

In a large bowl, place 200 g of washed and dried baby spinach. Add 160 g of cooked, still slightly warm quinoa, roasted pumpkin (first place the larger pieces so they are visible), 150 g of pomegranate seeds, toasted and chopped 100 g of walnuts, and optionally 30 g of pumpkin seeds and 40 g of dried cranberries. Drizzle with the prepared dressing (add it gradually, starting with half) and gently but thoroughly mix with large movements to avoid crushing the leaves. Season to taste with salt and pepper.

Ingredients: Spinach, Quinoa, butternut squash, Pestki granatu, Walnuts, Roasted pumpkin seeds, Dried cranberries, Olive oil, Salt, Ground black pepper
Use a large bowl (diameter 26-30 cm) and salad tongs or two large spoons. If the salad is being made for later, do not add the dressing to the spinach leaves — drizzle just before serving.

Finishing and serving

7

Transfer the salad to a large flat platter or plate, so that the colorful pieces of pumpkin and pomegranate are visible. If you like, add a few whole nuts on top for visual effect. Serve immediately when the quinoa is slightly warm — the contrast in temperature (warm quinoa, cool spinach) is very pleasant.

Ingredients: Spinach, Quinoa, butternut squash, Pestki granatu, Walnuts
Use a large flat plate (about 28-30 cm) so the salad looks spacious. Do not drizzle with additional liquids after plating, as the leaves may become soggy.

Servings and serving suggestions

8

Divide the salad into 4 servings. Serve as a standalone dish or as a side. You can add freshly ground pepper and a drizzle of extra virgin olive oil for shine on the plate.

Ingredients: Spinach, Pestki granatu
Best for immediate consumption; if serving at a party, prepare the ingredients in advance and assemble the salad just before serving.

Fun Fact

💡

The pomegranate was valued in ancient times as a symbol of fertility and renewal. In the kitchen, it not only adds a beautiful color but also a flavor contrast, which is why it has appeared in Mediterranean and Middle Eastern dishes for centuries.

Best for

lunch przyjęcie jesienne kolacja z przyjaciółmi dodatek do obiadu

Tips

🍽️ Serving

The salad is best served slightly warm (quinoa and pumpkin) to maintain a contrast in temperatures. Serve on a large, light-colored plate to make the colors more vibrant. You can add a few leaves of fresh mint or cilantro for extra aroma.

🥡 Storage

Store ingredients separately: baked pumpkin and cooked quinoa in the fridge for up to 2 days in an airtight container. Keep spinach separate, preferably dry. Store the dressing in a jar for up to 5 days. Combine the salad just before serving to prevent the leaves from wilting.

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