Autumn salad with roasted pumpkin, caramelized onion, pomegranate, and tahini-honey dressing - photo 1
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Autumn salad with roasted pumpkin, caramelized onion, pomegranate, and tahini-honey dressing

Salads Fusion cuisine 50 min Medium 5 wyświetleń ~55.41 PLN - (0)
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Description

A modern, seasonal salad combining the sweetness of roasted butternut squash, the delicate bitterness of kale and mixed greens, and the crunch of toasted walnuts. The addition of juicy pear and ruby pomegranate seeds brings freshness and vibrant color to the composition, while the creamy dressing made from tahini, lemon, and honey ties all the flavors together into a cohesive whole. This dish comes from fusion cuisine, drawing from traditional autumn produce and oriental flavors (tahini, sumac). Serve it as a standalone dish for lunch or a light dinner, or as an elegant side to roasted meat. The striking color palette—golden squash, deep red pomegranate, green leaves—makes the salad visually appealing and perfect for seasonal family gatherings or dinners with friends. Recipe variant: e66f2408.

Ingredients Used

Ingredients (16)

Servings:
4
  • Butternut squash 800 g
  • Red onion 1 szt.
  • Pear 1.7 szt.
  • Kale 120 g
  • Salad mix (e.g. radicchio + young spinach) 120 g
  • Pestki granatu 80 g
  • Roasted walnuts 80 g
  • Olive oil 45 ml
  • Tahini (sesame paste) 60 g
  • Honey 30 ml
  • Lemon 0.8 szt.
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Ground black pepper 2 szczypty
  • Sumac 4 g
  • ✨ Opcjonalne
  • Ricotta cheese (optional) 150 g
  • Microgreens (optional) 30 g
💰 Szacowany koszt dania: ~55.41 PLN (13.85 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the pumpkin

1

Preheat the oven to 200°C (top and bottom). Peel the pumpkin (use a sharp peeler), cut it in half, remove the seeds with a spoon, and cut the flesh into even pieces about 2–3 cm on each side. Place the pumpkin pieces on a large baking sheet lined with parchment paper. Drizzle with 2 tablespoons of olive oil (30 g), sprinkle with 2 g of salt (2 pinches) and 1 g of pepper. Mix with your hands or a spatula so that each piece is evenly coated with oil and seasonings.

Ingredients: Butternut squash, Olive oil, Salt, Ground black pepper
Use a large baking tray lined with parchment paper so the pieces do not touch (this will help them brown nicely). If the pumpkin pieces are uneven, remove the smaller pieces earlier to ensure they all have a similar level of doneness.
2

Place the baking sheet in the oven and bake the pumpkin for 25–30 minutes until the pieces are tender when pierced with a fork and lightly browned at the edges. After 15 minutes, turn the pieces with a spatula to ensure even browning. The pumpkin is ready when a knife slides in smoothly and the outer edges are golden.

Ingredients: Butternut squash
Check the baking after 20 minutes — every oven heats differently. Do not bake for too long, as the pumpkin will become mushy.

Caramelizing onions

3

While the pumpkin is baking, peel the red onion and slice it into thin feathers. Heat 1 tablespoon (15 g) of oil in a medium skillet. Add the onion and sauté for 3–4 minutes until it becomes translucent, then reduce the heat and cook for another 10–12 minutes, stirring every 2–3 minutes, until it is soft, golden, and sweet. If the onion starts to stick, add 1–2 tablespoons of water and scrape the bits from the bottom of the skillet.

Ingredients: Red onion, Olive oil
Use a wide skillet (diameter about 24–28 cm) so the onion has contact with the surface; a wooden spoon will make stirring easier. Do not increase the heat — too high a temperature will burn the onion instead of caramelizing it.

Toasting nuts

4

In a dry skillet (small to medium), toast the walnuts for 3–4 minutes over medium heat, shaking the pan or stirring until you can smell their aroma and they start to brown slightly. Once cooled, chop them coarsely with a knife, leaving some larger pieces for texture.

Ingredients: Roasted walnuts
Use a dry, non-stick pan. Be careful: nuts burn quickly — keep your hand near the pan and don't walk away.

Preparing the dressing

5

In a bowl, combine tahini (60 g), juice from half a lemon (about 30 g), honey (30 g), 1 tablespoon of olive oil (15 g), 1 g of salt, and 2 g of pepper. Mix vigorously with a fork or whisk until you achieve a smooth, creamy sauce. If the dressing is too thick, add 1–2 tablespoons of cold water and mix until it reaches a fluid but thick consistency. Taste and adjust seasoning — it should be balanced: sweet and sour.

Ingredients: Tahini (sesame paste), Lemon, Honey, Olive oil, Salt, Ground black pepper
Use a small glass or ceramic bowl; metal can alter the taste of tahini. If you want a vegan version, substitute honey with maple syrup.

Preparation of fruits and salad

6

Wash and dry the salad mix and kale. If the kale leaves are tough, remove the thick stems and tear them into smaller pieces. Cut the pear into thin wedges, then slice them into pieces about 4 mm thick. Remove the seeds from the pomegranate (break the fruit in half and scoop out the seeds with a spoon, or submerge the halves in a bowl of water and rinse out the seeds).

Ingredients: Salad mix (e.g. radicchio + young spinach), Kale, Pear, Pestki granatu
To dry the salad, use a salad spinner or paper towels — the dressing adheres better to dry leaves. When slicing the pear, work carefully so the slices don't become mushy.

Salad Assembly

7

On a large platter, spread the salad and kale mix as a base. Evenly arrange the roasted pumpkin (from the baking tray), caramelized onions, and slices of pear on top. Sprinkle with pomegranate seeds and chopped walnuts. Drizzle 2/3 of the prepared dressing evenly over the salad, and serve the rest on the side in a sauce boat.

Ingredients: Salad mix (e.g. radicchio + young spinach), Kale, Butternut squash, Red onion, Pear, Pestki granatu, Roasted walnuts, Tahini (sesame paste)
Use a wide platter or serving board — the salad looks nicer when the ingredients are layered rather than mixed all at once. If you are serving ricotta, place small dollops of cheese on top before drizzling with dressing.

Finishing and serving

8

Sprinkle the salad with a thin layer of sumac (4 g) for color and extra tanginess. Add freshly ground pepper. If you are using ricotta, place small dollops on top in portions. Finally, optionally garnish with microgreens (30 g). Serve immediately to keep the leaves crisp and the ingredients with distinct textural contrasts.

Ingredients: Sumac, Ground black pepper, Ricotta cheese (optional), Microgreens (optional)
Add sumac sparingly — its intensity can overpower the dish. Serve the salad immediately after adding the dressing to prevent it from becoming watery.

Fun Fact

💡

Tahini is sesame paste known in Middle Eastern cuisine; by combining it with honey and lemon juice, we get a dressing with a creamy consistency and balanced flavor that pairs wonderfully with roasted autumn vegetables.

Best for

jesienny lunch spotkanie ze znajomymi elegancka kolacja

Tips

🍽️ Serving

Serve the salad on a large, flat platter — layering the ingredients highlights the colors. It's best to drizzle the dressing just before serving, and add the ricotta cheese in small dollops for contrast. A glass of light white wine or kombucha pairs well with the salad.

🥡 Storage

Store separately: baked pumpkin and caramelized onions in a closed container for up to 48 hours in the fridge; dressing in a separate jar for up to 5 days. It's best to assemble the salad fresh — once dressed, the leaves quickly lose their crispness. Reheat the pumpkin for only a few minutes in the oven (160°C) to avoid it becoming mushy.

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