Autumn Fusion Salad: Roasted Pumpkin, Black Rice, and Pomegranate - photo 1
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Autumn Fusion Salad: Roasted Pumpkin, Black Rice, and Pomegranate

Salads Fusion cuisine Vegetarian Dishes 60 min Medium 5 wyświetleń ~35.73 PLN - (0)
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Description

A colorful, seasonal fusion salad combining the sweetness of roasted pumpkin, nutty notes of black rice, and the crunch of pomegranate and walnuts. The dish merges European cooking techniques (roasting pumpkin) with an Asian touch from the miso and maple syrup dressing. Perfect as a light lunch, an impressive appetizer for a party, or a warm side dish for dinner. The salad is visually appealing: the deep orange of the pumpkin, shiny dark rice, ruby pomegranate seeds, and green kale create a contrast that draws the eye. The dish is hearty, vegetarian; it can be enriched with sautéed halloumi (optional) or kept fully vegan. Texture: soft roasted pumpkin, chewy rice, crunchy nuts, and fresh greens. Flavor: sweet-salty miso-maple dressing, tartness from the pomegranate, and a subtle bitterness from the kale.

Ingredients Used

Ingredients (17)

Servings:
4
  • butternut squash (flesh) 600 g
  • Black rice (wild / forbidden) 200 g
  • Kale (leaves, without thick stems) 150 g
  • Pomegranate seeds (arils) 150 g
  • Walnuts (shelled) 80 g
  • Red onion 80 g
  • Rapeseed oil 30 g
  • Light miso paste 30 g
  • Maple syrup 30 ml
  • Soy sauce 30 ml
  • Rice vinegar 30 ml
  • Toasted sesame oil 1 łyżeczka
  • Roasted sesame seeds 15 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Ground black pepper 1 szczypta
  • ✨ Opcjonalne
  • Halloumi (optional, slices) 200 g
  • Fresh cilantro (for decoration, optional) 10 g
💰 Szacowany koszt dania: ~35.73 PLN (8.93 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the pumpkin

1

Preheat the oven to 200°C (top and bottom heat, no fan). Wash the pumpkin, remove the seeds with a spoon, and peel the skin with a vegetable peeler. Cut the flesh into cubes about 2 cm on each side, trying to keep the pieces similar in size — this will ensure even baking. Place the cut pumpkin on a large baking sheet lined with parchment paper.

Ingredients: butternut squash (flesh)
Use a sharp kitchen knife and a wide cutting board. If the pumpkin is hard, first cut it in half and remove the seeds, then peel smaller pieces. The baking tray should have space between the pieces (do not pack them tightly).
2

Drizzle 30 g of rapeseed oil evenly over the pumpkin, add 2 g of salt (from the total 3 g) and 1 pinch of pepper. Gently mix everything with your hands or a large spoon so that each piece is coated with a thin layer of oil. Spread the pieces in a single layer and place them in the preheated oven on the middle rack.

Ingredients: Rapeseed oil, Salt, Ground black pepper
Use disposable gloves or your hands — it's easier to spread the oil and spices with your hands. Remember that miso and soy sauce will add saltiness, so add salt sparingly.
3

Roast the pumpkin for 30-35 minutes, turning the pieces after 20 minutes, until they are soft in the middle (check with a fork: it should go in easily) and slightly browned at the edges. If the pieces start to brown too much on the sides, reduce the temperature by 10-15°C.

Ingredients: butternut squash (flesh)
Use the oven thermometer function if you have one, but the main indicator is the fork tenderness and golden edges. Do not bake too long, so the pumpkin does not lose its structure — it should be soft but not falling apart.

Cooking rice

4

In a medium pot, add 200 g of black rice and cover with cold water. Rinse the rice several times vigorously until the water is clear. Drain the water. Then add 450 ml of fresh water (ratio about 1:2.25), cover with a lid, bring to a boil over high heat, and after boiling, reduce the heat to low and cook for 35-40 minutes without stirring, until the rice is tender and has absorbed most of the water.

Ingredients: Black rice (wild / forbidden)
If the rice is hard after the time, add 30-50 ml of hot water and cook for another 5-10 minutes. Use a pot with a thick bottom to avoid burning. After cooking, let it sit covered for 5 minutes, then fluff with a fork.

Preparation of kale and onion

5

Remove the tough stems from 150 g of kale: hold the leaf with both hands and pull the stem downwards. Chop the leaves into strips about 1 cm wide. Place the kale in a bowl, add 1/2 teaspoon of salt (part of 3 g), and gently massage the leaves with your hands for about 60 seconds — the leaves will soften and change color, becoming less fibrous. Peel the red onion (80 g) and slice it very thinly into half-moons; if necessary, soak in cold water for 5 minutes to mellow the sharpness, then drain.

Ingredients: Kale (leaves, without thick stems), Red onion, Salt
Use clean hands to massage the kale; massaging breaks down the fibers and releases the sweetness of the leaves. Thinly sliced onions will be less overpowering in flavor.

Preparing the dressing

6

In a small bowl or jar, combine 30 g of miso paste, 30 g of maple syrup, 30 ml of soy sauce, 30 ml of rice vinegar, and 5 g of sesame oil. Whisk thoroughly or blend with a small blender until you achieve a smooth, uniform emulsion. Taste and if necessary, add 1-2 g of salt (be careful, as miso and soy sauce are salty) and a pinch of pepper.

Ingredients: Light miso paste, Maple syrup, Soy sauce, Rice vinegar, Toasted sesame oil, Ground black pepper, Salt
If the miso paste is very thick, first dilute it with a teaspoon in a small amount of warm water (1-2 tablespoons) to make it easier to combine. Use a small hand blender to achieve a creamy consistency.

Toasting nuts and sesame seeds

7

In a dry skillet (preferably cast iron or non-stick), toast 80 g of walnuts for 3-4 minutes, shaking or stirring every few seconds, until they start to smell fragrant and lightly brown. Add 15 g of sesame seeds during the last 1-2 minutes of toasting. Once removed, set aside to cool, then break the nuts into smaller pieces.

Ingredients: Walnuts (shelled), Roasted sesame seeds
Do not heat the pan too much, as the nuts can quickly burn and become bitter. Use a spatula or wooden spoon for stirring.

Frying halloumi (optional)

8

If you are using halloumi (200 g), cut the cheese into slices about 1 cm thick. Pat the slices dry with a paper towel. Heat a non-stick pan over medium heat, add a little oil (about 5 g), and fry each slice for 1-2 minutes on each side until a golden, crispy crust forms. Place on a plate lined with paper towels.

Ingredients: Halloumi (optional, slices)
Halloumi browns quickly — keep an eye on the frying time. If you don't eat dairy, skip this step and use sautéed tofu instead of halloumi.

Salad Assembly

9

In a large bowl, combine the cooked and slightly cooled rice (200 g before cooking), the cooled roasted pumpkin (600 g), massaged kale (150 g), drained thinly sliced onion (80 g), 150 g of pomegranate seeds, toasted nuts, and sesame. Drizzle about 2/3 of the prepared dressing (from step 6) and gently mix with two large spoons, lifting the ingredients from the bottom to avoid breaking the pumpkin pieces. Taste and add the remaining dressing or season with salt/pepper if needed.

Ingredients: Black rice (wild / forbidden), butternut squash (flesh), Kale (leaves, without thick stems), Red onion, Pomegranate seeds (arils), Walnuts (shelled), Roasted sesame seeds, Light miso paste, Maple syrup, Soy sauce, Rice vinegar, Toasted sesame oil
Use two spoons or your hands to mix — do not beat the ingredients; the movements should be gentle. If the pumpkin is very soft, mix more carefully to avoid making a puree.

Finishing and serving

10

Transfer the salad to a serving platter or bowl. If you are using halloumi, arrange the warm slices on top. Sprinkle with a few chopped nuts and sesame seeds, and optionally garnish with 10 g of fresh coriander. Serve slightly warm or at room temperature; it pairs wonderfully with a slice of crusty bread.

Ingredients: Halloumi (optional, slices), Fresh cilantro (for decoration, optional)
Serve the salad in a relatively flat dish to showcase the color contrast. Additionally, you can add a bit of fresh lemon juice on top to enhance the freshness.

Fun Fact

💡

Black rice was once called 'forbidden' in China and reserved for emperors — today it is valued for its health benefits and striking appearance. Pomegranate has symbolized fertility and abundance in many cultures for centuries, which is why it is often used in autumn dishes.

Best for

obiad rodzinny przyjęcie jesienne wegetariańska kolacja świąteczne stoły w sezonie dyniowym

Tips

🍽️ Serving

Serve the salad slightly warm or at room temperature. If you prepare it in advance, store the ingredients separately: the dressing in a separate jar, the roasted pumpkin and rice in airtight containers. Before serving, mix the ingredients just before serving to keep the pumpkin's shape and texture. Fresh bread or crunchy croutons pair well with the salad; for the version with halloumi, I recommend a lightly lemony white wine.

🥡 Storage

Store the dressing separately (up to 7 days in the fridge) and the salad (without dressing) in an airtight container in the fridge for up to 48 hours. After adding the dressing, store for a maximum of 24 hours — the pumpkin will become softer. It's best to add the halloumi just before serving if it has been fried. To reheat the pumpkin, use the oven at 150°C for 8-10 minutes or microwave briefly to avoid overcooking.

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