Autumn Salad with Roasted Pumpkin, Kale, and Maple-Tahini Dressing - photo 1
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Autumn Salad with Roasted Pumpkin, Kale, and Maple-Tahini Dressing

Pikantne Salads Vegan dishes Vegetarian Dishes 50 min Easy 12 wyświetleń ~37.86 PLN - (0)
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Description

This autumn salad is the essence of seasonal flavors, perfect for cooler days. It is an incredibly nutritious and filling dish that can easily replace a main meal or serve as a rich side to a main course. The sweetness of roasted hokkaido pumpkin pairs perfectly with the slightly bitter, earthy taste of kale, which becomes tender and velvety thanks to a special 'massaging' technique. Crispy, roasted chickpeas with smoked paprika add texture and a protein boost. The whole dish is brought together by a velvety, creamy dressing made from tahini paste, maple syrup, and lemon juice, creating the perfect balance of flavors: sweet, sour, salty, and umami. An optional addition of pomegranate seeds and walnuts enriches the salad with juiciness and extra crunch, making it visually stunning as well. It’s a true vitamin and color bomb on the plate.

Ingredients (14)

Servings:
4
  • Hokkaido pumpkin 500 g
  • Kale 150 g
  • Ciecierzyca konserwowa 240 g
  • Extra virgin olive oil 0.3 łyżek
  • Tahini (sesame paste) 60 g
  • Maple syrup 30 ml
  • Lemon juice 30 ml
  • Garlic 1 ząbek
  • Cold water 45 ml
  • 🌿 Przyprawy
  • Papryka wędzona słodka 0.4 łyżeczek
  • Salt 0.1 szczypt
  • Pieprz czarny świeżo mielony 2 szczypty
  • ✨ Opcjonalne
  • Pestki granatu 50 g
  • Walnuts 30 g
💰 Szacowany koszt dania: ~37.86 PLN (9.47 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the vegetables

1

Preheat the oven to 200°C with fan (or 220°C top-bottom). Thoroughly wash the hokkaido pumpkin under running water. Place it on a stable cutting board, then using a large, sharp knife, cut it in half. Use a spoon to scoop out the seeds and fibrous flesh from the center. Cut each half into cubes with a side of about 2-3 cm. Remember, the skin of the hokkaido pumpkin does not need to be peeled.

Ingredients: Hokkaido pumpkin
Use a sharp chef's knife - a dull knife can slip and cause injury. If the pumpkin is very hard, you can put it in the microwave for 2-3 minutes to soften it slightly and make it easier to cut.
2

Drain the chickpeas from the brine in a sieve and rinse thoroughly under cold running water. Gently dry them with a paper towel. On a large baking sheet lined with parchment paper, evenly spread the chopped pumpkin and the dried chickpeas. Drizzle everything with 3 tablespoons of olive oil, and sprinkle with smoked paprika, salt, and pepper. Using clean hands, mix everything on the sheet thoroughly, ensuring that each piece of pumpkin and every chickpea is coated with oil and spices.

Ingredients: Hokkaido pumpkin, Ciecierzyca konserwowa, Extra virgin olive oil, Papryka wędzona słodka, Salt, Pieprz czarny świeżo mielony
Thoroughly drying the chickpeas is key to making them crispy during baking. Don't overcrowd the baking sheet – the vegetables should form a single layer. If you have too many, use two sheets.
3

Place the tray in the preheated oven and bake for 25-30 minutes. Halfway through the baking time (after about 15 minutes), remove the tray and stir the vegetables with a spatula to ensure they brown evenly. The pumpkin is ready when it is soft (a fork can easily pierce it) and has slightly caramelized edges, and the chickpeas are golden and crispy. After baking, remove the tray from the oven and set aside to cool slightly.

Every oven bakes differently, so keep an eye on the vegetables towards the end of baking. If they start to burn too quickly, reduce the temperature by 10-20°C.

Preparing the sauce

4

In a small bowl or jar, combine all the sauce ingredients: tahini paste, maple syrup, freshly squeezed lemon juice, and garlic pressed through a garlic press or very finely chopped. Also, add a small pinch of salt.

Ingredients: Tahini (sesame paste), Maple syrup, Lemon juice, Garlic, Salt
Using a jar with a lid is a great way to mix the sauce - just close it and shake vigorously for a few seconds.
5

Start mixing the ingredients with a small whisk or fork. At first, the mixture will become very thick and compact – this is a normal reaction of tahini with liquid. Don't worry about it. Then, while continuing to mix, start adding cold water, one tablespoon at a time. Keep mixing until the sauce becomes smooth, creamy, and reaches the consistency of pouring yogurt. Taste and season with salt or add more lemon juice if needed.

Ingredients: Cold water
The key is to gradually add water. If you pour it all in at once, the sauce may become heavy and it will be difficult to achieve a smooth consistency. You can adjust the thickness of the sauce by the amount of water.

Kale massage and salad mixing

6

Thoroughly wash the kale leaves, then dry them in a salad spinner or with paper towels. Place a leaf on a cutting board and, holding it with one hand, grab the base of the stem with the other hand and pull upwards, separating the soft, leafy parts from the tough, fibrous rib in the middle. Discard the tough stems (or save them for soup/broth). Tear the leaves into smaller, bite-sized pieces and place them in a large bowl.

Ingredients: Kale
Do not skip the step of removing the stems - they are very tough and unpleasant to eat raw. Make sure the bowl is large enough to mix all the ingredients comfortably.
7

In the bowl with the kale, add the remaining tablespoon of olive oil and a small pinch of salt. Now for the most important step: using clean hands, start massaging the leaves. Knead them, rub them between your fingers, and gently squeeze for about 2-3 minutes. You will notice that the leaves change to a darker color, become softer, and significantly reduce in volume. This process makes the kale milder in flavor and easier to digest.

Ingredients: Kale, Extra virgin olive oil, Salt
This is a key step that completely changes the texture and flavor of raw kale. Don't be afraid to use some force – the leaves should look slightly 'wilted' after the massage. That's a sign they're ready.
8

In the bowl with the massaged kale, add the slightly cooled roasted pumpkin and crispy chickpeas. Gently mix the ingredients using two large spoons, being careful not to mash the soft pieces of pumpkin.

Ingredients: Hokkaido pumpkin, Ciecierzyca konserwowa
Wait for the pumpkin and chickpeas to cool down a bit. If you add them hot, the kale will 'wilt' and lose its pleasant texture.
9

Drizzle the salad with the previously prepared tahini-maple dressing. Gently mix again to ensure the dressing evenly coats all the ingredients. Transfer the salad to a large platter or divide it onto individual plates. Just before serving, if using, sprinkle everything with pomegranate seeds for juiciness and color, and coarsely chopped walnuts for added crunch. Serve immediately.

Ingredients: Pestki granatu, Walnuts
Additions such as pomegranate seeds and nuts are best added at the very end, so they do not lose their texture and freshness after coming into contact with the sauce.

Fun Fact

💡

Massaging kale is a technique that chemically alters its structure. Olive oil, salt, and physical pressure break down the tough cellulose fibers in the leaves, making them not only tastier and less bitter but also significantly easier to digest for our bodies.

Best for

Obiad Kolacja Zdrowa przekąska Dodatek do dania głównego Przyjęcie

Tips

🍽️ Serving

The salad is best served immediately after preparation, while the chickpeas are still slightly crunchy. It looks beautiful served on a large, flat platter, which showcases its vibrant colors. To make it a complete main dish, you can enhance it with the addition of cooked quinoa, bulgur, or pearl barley.

🥡 Storage

If you plan to prepare the salad in advance, store the roasted vegetables, kale, and dressing in separate airtight containers in the refrigerator (for up to 2 days). Combine all the ingredients and drizzle with the dressing just before serving to maintain the perfect texture and freshness.

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