Recipe for: Winter salad with roasted Hokkaido pumpkin, kale, pomegranate, and halloumi - photo 1
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Recipe for: Winter salad with roasted Hokkaido pumpkin, kale, pomegranate, and halloumi

Pikantne Salads Vegetarian Dishes 50 min Medium 14 wyświetleń ~43.30 PLN - (0)
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Description

A colorful, seasonal salad combining the sweetness of roasted Hokkaido pumpkin, the crunch of toasted hazelnuts, the freshness and slightly bitter taste of kale, and juicy, ruby-red pomegranate seeds. The addition of fried halloumi cheese gives the dish a pleasant, salty texture, while a simple lemon-garlic dressing with olive oil brings the flavors together in a harmonious whole. This dish is perfect as a light lunch or an impressive appetizer on a festive table — it catches the eye with contrasting colors: the intense orange of the pumpkin, the deep green of the kale, the golden cheese, and the red seeds. The salad is filling, plant-based (except for the cheese — vegetarian, not vegan), rich in vitamins and healthy fats.

Ingredients Used

Ingredients (14)

Servings:
4
  • Kale 150 g
  • Halloumi cheese 200 g
  • Roasted hazelnuts 60 g
  • Lemon juice 30 ml
  • Shallot / green onion 40 g
  • Hokkaido pumpkin 600 g
  • Olive oil 30 ml
  • Pomegranate (arils) 120 g
  • Garlic 2 ząbki (~10 g)
  • 🌿 Przyprawy
  • Salt 0.1 szczypt (~3 g)
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Honey (optional) 30 g
  • Chili flakes 2 szczypty (~2 g)
  • Toasted sesame seeds 15 g
💰 Szacowany koszt dania: ~43.30 PLN (10.83 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Roasted vegetables

1

Preheat the oven to 200°C with fan (or 220°C without fan). Line a large baking tray with parchment paper. Wash and dry the Hokkaido pumpkin. If you prefer not to eat the skin, peel it, but the skin of Hokkaido is edible — you can leave it on. Cut the pumpkin in half, scoop out the seeds with a spoon, then cut the flesh into cubes about 2 cm on each side (even pieces will ensure even baking).

Ingredients: Hokkaido pumpkin
Use a sharp knife and a cutting board with a non-slip pad. If the pieces are too large (over 3 cm), the baking time will be extended; if they are too small, they may dry out.
2

Transfer the chopped pumpkin to a large bowl. Add 20 g of oil (about 1¼ tablespoons), 2 pinches of salt (2 g), and 1 pinch of pepper (1 g). Mix thoroughly with your hands or a spoon, ensuring each piece is lightly coated with oil. Spread the pieces on a baking sheet in a single layer, making sure they are not too tightly packed — this will allow them to brown nicely.

Ingredients: Hokkaido pumpkin, Olive oil, Salt, Black pepper
If you don't have a large bowl, mix on the baking sheet. Use oven mitts when placing and removing the baking sheet from the oven.
3

Place the baking tray with the pumpkin in the preheated oven and bake for 25–30 minutes, until the pieces are soft in the middle (check with a fork — it should go in easily) and slightly caramelized at the edges. Halfway through the time, turn the pieces with a spatula for even browning.

Ingredients: Hokkaido pumpkin
Check the edge pieces after 20 minutes — if they brown quickly, reduce the temperature by 10–20°C. The pumpkin should be soft but not mushy.

Kale

4

While the pumpkin is baking, prepare the kale. Tear the thick stems from the leaves (place your hand at the stem and pull the leaf). Tear or cut the leaves into strips about 1–2 cm wide. Place in a large bowl, drizzle with 10 g of olive oil (¾ tablespoon) and 30 g of lemon juice, and add a pinch of salt (1 g). Massage the leaves with your hands for 1–2 minutes: squeeze and shake the leaves until they soften, lose some volume, and become shinier — this is a sign that the bitter structure has broken down and they are ready for the salad.

Ingredients: Kale, Olive oil, Lemon juice, Salt
Use a large bowl to avoid splashing the juice. Massaging is key — if we skip this step, the kale will be tough and bitter. Alternatively, you can massage for a shorter time if you prefer a crunchier texture.

Roasted nuts

5

Heat a dry skillet over medium heat. Add whole hazelnuts (60 g) and toast for 5–7 minutes, stirring or shaking the pan frequently — the nuts should brown and start to crack their skins. Once removed, transfer to a clean cloth, wrap it up, and rub vigorously to remove some of the skins. When cooled, chop with a knife into coarse pieces.

Ingredients: Roasted hazelnuts
Be careful not to burn them — nuts quickly go from toasting to burning. If you prefer, you can use the oven for roasting: 180°C for 8–10 minutes.

Halloumi

6

Cut the halloumi cheese into slices about 8–10 mm thick. Pat the slices dry with a paper towel — less moisture will help achieve a nice browning. Heat a non-stick skillet over medium heat, add 10 g of oil (≈ 2/3 tablespoon). Fry the halloumi slices for 2–3 minutes on each side until golden and slightly crispy. Once cooked, transfer to a plate lined with a paper towel to drain excess fat.

Ingredients: Halloumi cheese, Olive oil
Use a heavy-bottomed or non-stick pan so the cheese doesn't stick. Don't move the slice too early — wait until a nice crust forms, then flipping will be easy.

Dressing

7

In a small bowl, pour in the remaining olive oil (about 10 g), add the crushed garlic (10 g — finely chopped or pressed), lemon juice (if any is left), and salt and pepper. If you are using honey (optional), add 30 g and mix thoroughly with a fork until you achieve a smooth emulsion. Taste and adjust seasoning — the dressing should be balanced: slightly sour, with a hint of sweetness (if using honey). If you want some heat, add 1/2 teaspoon of chili flakes (optional).

Ingredients: Olive oil, Garlic, Lemon juice, Honey (optional), Chili flakes, Salt, Black pepper
Use a small jar with a lid to shake the ingredients vigorously and achieve a stable emulsion. If the dressing separates while resting, mix again before drizzling.

Assembly

8

Remove the roasted pumpkin from the oven and let it cool slightly for 5 minutes. In a large salad bowl, place the massaged kale, add the chopped shallot/green onion (40 g) and half of the pomegranate (about 60 g) along with half of the toasted nuts. Add the warm (not hot) pumpkin — the warmth will nicely soften the flavors. Drizzle about 2/3 of the prepared dressing and gently mix with a large spoon, lifting the leaves from the bottom to avoid mashing the pumpkin. Taste and season with additional salt or pepper if needed.

Ingredients: Kale, Shallot / green onion, Pomegranate (arils), Roasted hazelnuts, Hokkaido pumpkin
Gently mix, preferably with two spoons or by hand in a clean plastic wrap/strong glove if the bowl is deep. The warm pumpkin will add a pleasant contrast to the cool kale.
9

Arrange the salad on a platter or divide it onto 4 plates. On top, lay the slices of fried halloumi, sprinkle with the remaining pomegranate and the rest of the chopped nuts for contrast. If you are using sesame seeds (optional), sprinkle them on at the end to add a bit of crunch and decoration.

Ingredients: Halloumi cheese, Pomegranate (arils), Roasted hazelnuts, Toasted sesame seeds
Place the halloumi on top to keep it crispy. An aesthetically pleasing arrangement of pomegranate and nuts enhances the visual effect — the contrast of colors is key.

Serving

10

Serve the salad immediately while the halloumi is warm and crispy. The salad pairs well with dark bread or lightly toasted baguette. If you prepare it in advance, keep the dressing separate and combine just before serving, so the kale and pumpkin maintain their texture.

Ingredients: Halloumi cheese, Hokkaido pumpkin, Kale
If you need to prepare the salad for later, roast the pumpkin and fry the halloumi in advance, store them separately in the fridge, and heat the halloumi in a dry pan just before serving.

Fun Fact

💡

Halloumi comes from Cyprus and was traditionally stored in brine; due to its firm texture, it is one of the few cheeses that retains its shape when frying and grilling.

Best for

zimowy obiad świąteczne spotkanie efektowna przystawka na przyjęciu

Tips

🍽️ Serving

Serve the salad on a large, flat platter to showcase the colors. Serve the halloumi immediately after frying — it loses its crispness if it sits in the salad for too long. For guests, prepare the dressing in a separate jug and let everyone add it to their taste.

🥡 Storage

It is best to consume the salad with dressing immediately. Store separately: roasted pumpkin and kale in an airtight container in the fridge for up to 2 days; halloumi is best fried just before serving. The dressing can be stored in the fridge in a closed jar for up to 5 days. Heat the halloumi in a dry pan for 1–2 minutes on each side before serving.

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