Recipe for: Quick Winter Salad with Roasted Pumpkin, Pomegranate, and Tahini - photo 1
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Recipe for: Quick Winter Salad with Roasted Pumpkin, Pomegranate, and Tahini

Salads Additions 30 min Easy 14 wyświetleń ~31.95 PLN - (0)
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Description

A colorful, seasonal salad that combines the sweetness of roasted butternut squash, the crunch of red cabbage and pumpkin seeds, and the fresh tartness of pomegranate and lemon. A light, creamy tahini-based dressing with olive oil enhances the nutty notes of the squash and gives the salad a velvety texture. This quick dish is perfect for winter lunches, friendly gatherings, or as an impressive addition to the holiday table — it looks very striking due to the contrast of orange pieces of squash, ruby-red pomegranate pearls, and the greens of the salad. A dish rich in vitamins, fiber, and healthy fats; it can be easily modified (e.g., adding goat cheese or honey as an option).

Ingredients Used

Ingredients (14)

Servings:
4
  • Salad mix (arugula and baby spinach) 150 g
  • Red cabbage (finely shredded) 120 g
  • Pomegranate seeds 120 g
  • Red onion (thin feathers) 60 g
  • Roasted pumpkin seeds 50 g
  • Tahini (sesame paste) 60 g
  • Lemon juice 30 ml
  • Butternut squash 600 g
  • Apple 1.1 szt. (~200 g)
  • Olive oil 30 ml
  • 🌿 Przyprawy
  • Salt 2 g
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Goat cheese (crumbled, optional) 80 g
  • Honey 20 ml
💰 Szacowany koszt dania: ~31.95 PLN (7.99 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Baking pumpkin

1

Preheat the oven to 200°C (top-bottom). Peel the pumpkin with a wide-bladed knife, cut it in half, remove the seeds with a spoon, and cut the flesh into cubes about 2 cm on each side (equal pieces bake evenly). Toss the chopped pumpkin into a large bowl.

Ingredients: butternut squash
Use a sharp peeling knife and a cutting board with a non-slip surface. Try to make even pieces (about 2 cm) — pieces that are too small will burn, while those that are too large won't soften in time while baking.
2

In a bowl with the pumpkin, add 15 g of olive oil, 1 g of salt (from the used portion of salt), and gently mix so that the oil coats the pieces. Spread the pumpkin on a baking sheet lined with parchment paper in a single layer with small gaps between the pieces.

Ingredients: butternut squash, Olive oil, Salt
It's best to use a baking tray with a rim; the paper will prevent the pumpkin from sticking. Don't arrange the pieces too tightly — the steam will cause them to cook instead of browning.
3

Place the baking tray in the preheated oven and bake the pumpkin for 20-25 minutes. After about 12 minutes, check by flipping a few pieces with a spatula — the outer layer should be slightly browned, and you can check the softness by inserting a fork (the fork should go in easily).

Ingredients: butternut squash
The time depends on the size of the pieces and the oven. If you see strong charring on the edges before the center softens, reduce the temperature to 190°C.

Preparation of ingredients

4

While the pumpkin is baking, prepare the remaining ingredients: finely shred the red cabbage with a knife or mandoline (if using), wash the apple and cut it into thin slices or quarters, removing the core, and slice the red onion into thin half-moons. Cut the pomegranate in half and knock out the seeds with a spoon or gently scoop them out by hand over a bowl.

Ingredients: Red cabbage (finely shredded), Apple, Red onion (thin feathers), Pomegranate seeds
Use a sharp knife and cutting board for chopping. If you're worried that the onion will be too strong, soak the sliced wedges in cold water for 5 minutes, then drain.

Roasting pumpkin seeds

5

In a medium-sized dry skillet, heat it over medium heat. Add the pumpkin seeds and toast for 3-4 minutes, stirring constantly with a wooden spoon or shaking the skillet, until they start to sizzle and darken slightly — be careful not to burn them.

Ingredients: Roasted pumpkin seeds
Use a non-stick or cast iron skillet; keep an eye on the process – the seeds roast quickly. Once removed from the heat, transfer to a plate to cool (they will continue to cook in the skillet).

Dressing

6

In a medium bowl, add 60 g of tahini, 30 ml of lemon juice, and 15 g of olive oil. Whisk vigorously with a whisk or spoon until a smooth, silky sauce forms. If the mixture is too thick, add 5 ml of cold water at a time until you achieve a consistency similar to pouring cream (it should coat the back of a spoon but not be very watery). Season with 1 g of pepper and 1 g of salt to taste. If you want a sweeter version, add 20 g of honey and mix until dissolved.

Ingredients: Tahini (sesame paste), Lemon juice, Olive oil, Black pepper, Salt, Honey
Use a small silicone whisk or a fork. Tahini can be thick and slightly separated — vigorous mixing will bring the paste together. For a vegan version, omit the honey and optionally add a bit of maple syrup.

Assembling the salad

7

In a large salad bowl, first arrange the mixed greens (150 g), then place the shredded red cabbage (120 g) and apple slices (200 g) on the sides. In the center, add the roasted pumpkin (the entire contents of the baking tray). Top with red onion petals (60 g) and pomegranate seeds (120 g). Sprinkle everything with cooled roasted pumpkin seeds (50 g).

Ingredients: Salad mix (arugula and baby spinach), Red cabbage (finely shredded), Apple, butternut squash, Red onion (thin feathers), Pomegranate seeds, Roasted pumpkin seeds
Use a large, wide salad bowl (diameter about 28–30 cm) to present the ingredients nicely. Layer the ingredients to achieve a stunning, colorful contrast.
8

Just before serving, drizzle the prepared dressing evenly over the salad with a spoon or in a thin stream, spreading it so as not to soak the leaves in places. Gently but thoroughly mix the salad with a large spoon and fork or salad tongs — toss vigorously but briefly (about 10–15 seconds) to combine the ingredients without wilting the leaves.

Ingredients: Tahini (sesame paste)
If you prepared the dressing earlier, check the consistency before serving and mix again if necessary. Toss the salad just before serving to keep the leaves fresh and crunchy.

Finishing and options

9

If using, crumble 80 g of goat cheese on top (optional). Season with a pinch of salt and freshly ground pepper to taste. Serve immediately, garnishing with an extra handful of pomegranate seeds for visual effect.

Ingredients: Goat cheese (crumbled, optional), Salt, Black pepper, Honey, Pomegranate seeds
Add extra cheese carefully — it is salty and creamy, so a little goes a long way. Additionally, you can add 20 g of honey for a sweet-sour contrast (optional).

Serving

10

Transfer the salad to a serving platter or divide it among four plates. Serve immediately — best at room temperature, so the roasted pumpkin is slightly warm and contrasts with the cool leaves and pomegranate.

Ingredients: Salad mix (arugula and baby spinach), butternut squash, Pomegranate seeds
Use a large flat spoon and tongs for aesthetic serving. Place the salad in the center of the table, and distribute the ingredients evenly so that each plate has a colorful composition.

Fun Fact

💡

Butternut squash comes from North America and, thanks to its creamy texture, pairs wonderfully with oriental sesame pastes like tahini — this combination brings together two different continents in one bowl.

Best for

Szybki lunch w zimowy dzień Spotkanie ze znajomymi Świąteczne lub noworoczne przyjęcie jako zimowy dodatek

Tips

🍽️ Serving

Serve the salad immediately after preparation, while the pumpkin is still slightly warm — this enhances the aroma. For decoration, add a few whole pumpkin seeds and a few pomegranate seeds directly on top. If you want a protein version, you can add grilled chicken breast or roasted tofu to the salad.

🥡 Storage

If there are leftovers, store the dressing separately in an airtight container in the fridge for up to 3 days. The salad (without dressing) can be stored in the fridge for up to 24 hours in an airtight container; after adding the dressing, the leaves will soften. Reheat the pumpkin separately in the oven at 150°C for 6-8 minutes to restore its lightness (do not add the dressing before reheating).

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