Autumn salad with roasted pumpkin, spelt groats, and feta cheese - photo 1
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Autumn salad with roasted pumpkin, spelt groats, and feta cheese

Salads Vegetarian Dishes Dinners 50 min Easy 15 wyświetleń ~28.46 PLN - (0)
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Description

This salad is the essence of autumn on a plate. The combination of sweet, lightly caramelized roasted Hokkaido pumpkin, hearty and slightly nutty spelt, and salty, flavorful feta cheese creates a perfectly balanced composition. Toasted walnuts add crunch, while fresh arugula brings a peppery note. The whole dish is tied together with a velvety vinaigrette made from olive oil, honey, and Dijon mustard. Not only is this dish incredibly tasty, but it also looks beautiful on the table, delighting with a wealth of colors – from the deep orange of the pumpkin, through the green of the arugula, to the white of the cheese. It is perfect as a nutritious, healthy lunch, a light dinner, or an elegant appetizer during a festive meal. This is a vegetarian dish, rich in fiber, vitamins (especially vitamin A from the pumpkin), and healthy fats.

Ingredients (14)

Servings:
4
  • Hokkaido pumpkin 500 g
  • barley groats 100 g
  • Feta cheese 150 g
  • Arugula 100 g
  • Walnuts 50 g
  • Extra virgin olive oil 0.3 łyżek
  • Lemon juice 30 ml
  • Liquid honey 20 g
  • Dijon mustard 10 g
  • Rapeseed oil 30 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Pieprz czarny świeżo mielony 2 szczypty
  • Papryka słodka wędzona 1.5 łyżeczki
  • ✨ Opcjonalne
  • Pestki granatu 50 g
💰 Szacowany koszt dania: ~28.46 PLN (7.12 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the pumpkin

1

Preheat the oven to 200°C with the convection function (or 220°C top-bottom). Rinse the Hokkaido pumpkin thoroughly under running water. Since its skin is edible, you don't need to peel it. Cut the pumpkin in half, then use a large spoon to scoop out the seeds and fibrous flesh from the center. Cut the pumpkin halves into cubes about 2-3 cm on each side. Try to make the pieces similar in size so they bake evenly.

Ingredients: Hokkaido pumpkin
Use a sharp, large chef's knife to safely cut the hard pumpkin. The cutting board should lie stable on the countertop - place a damp cloth underneath it to prevent it from sliding.

Roasting pumpkin

2

Transfer the chopped pumpkin to a large bowl. Drizzle it with canola oil, then sprinkle with salt, freshly ground black pepper, and smoked paprika. Mix everything thoroughly with your hands, ensuring each piece of pumpkin is evenly coated with oil and spices. Line a large baking sheet with parchment paper and spread the pumpkin in a single layer on it. Place in the preheated oven and bake for 20-25 minutes. The pumpkin is ready when it is soft (a fork can easily pierce it) and has slightly browned, caramelized edges. After baking, remove from the oven and let it cool completely.

Ingredients: Hokkaido pumpkin, Rapeseed oil, Salt, Pieprz czarny świeżo mielony, Papryka słodka wędzona
Do not place the pieces of pumpkin too tightly on the baking sheet. If they are overlapping, they will steam instead of roast and won't have crispy edges. If you have a lot of pumpkin, use two baking sheets. This is a key step for the flavor of the salad!

Cooking the groats

3

Meanwhile, while the pumpkin is baking, cook the pearl barley. Pour 100g of barley into a fine sieve and rinse thoroughly under cold running water. Transfer the barley to a small pot, add 200 ml of cold water (maintaining a 1:2 ratio of barley to water) and add a pinch of salt. Bring to a boil, then reduce the heat to the minimum, cover the pot, and cook for about 15-20 minutes, until the barley has absorbed all the water and is soft but still slightly chewy. Remove from heat and let it sit covered for another 5 minutes. Then uncover, fluff with a fork to separate the grains, and set aside to cool.

Ingredients: barley groats, Salt
Rinsing the groats removes excess starch and any impurities. Cooking covered on low heat prevents sticking and allows the groats to absorb water evenly.

Preparation of toppings

4

While the groats and pumpkin are cooling, prepare the remaining ingredients. Spread the walnuts on a dry, non-stick skillet. Heat over medium heat for 2-3 minutes, stirring or tossing frequently, until they start to release a strong, nutty aroma and lightly brown. Be careful not to burn them! Immediately transfer them to a plate to cool, then chop coarsely. Remove the feta cheese from the brine, dry it with a paper towel, and crumble it into smaller pieces with your hands.

Ingredients: Walnuts, Feta cheese
Toasting nuts brings out their depth of flavor and makes them crunchier. Do not leave them unattended in the pan, as they can burn very quickly.

Vinaigrette dressing

5

Prepare the dressing. In a small jar with a lid, pour in olive oil, freshly squeezed lemon juice, liquid honey, and Dijon mustard. Add a small pinch of salt and pepper. Close the jar and shake it vigorously for about 30 seconds, until all the ingredients combine into a smooth, uniform emulsion. The dressing should thicken slightly and become cloudy. Taste and adjust seasoning if necessary.

Ingredients: Extra virgin olive oil, Lemon juice, Liquid honey, Dijon mustard, Salt, Pieprz czarny świeżo mielony
The jar method is the simplest and most effective way to make the perfect vinaigrette. Mustard acts as an emulsifier, helping to combine fat (olive oil) with water (lemon juice). If you don't have a jar, you can vigorously whisk the ingredients together in a small bowl.

Salad composition

6

On a large platter or in a wide salad bowl, spread the washed and dried arugula to create a green base. Evenly distribute the cooled pearl barley and pieces of roasted pumpkin on top of the arugula. Sprinkle everything with crumbled feta cheese and toasted, chopped walnuts. If you are using optional ingredients, top the salad with pomegranate seeds for color and juiciness.

Ingredients: Arugula, barley groats, Hokkaido pumpkin, Feta cheese, Walnuts, Pestki granatu
Make sure that the pumpkin and the groats are completely cooled before adding them to the arugula. Warm ingredients will cause the delicate leaves to wilt and lose their crispness.

Serving

7

Just before serving, drizzle the salad with the prepared vinaigrette. Gently mix everything with two large spoons to coat the ingredients with the dressing, but try not to crush the pumpkin and cheese. Serve immediately to enjoy the full range of flavors and textures.

Never drizzle the salad with dressing long before serving. The salt and acid in the dressing will cause the arugula to wilt quickly. Always add the dressing at the very end.

Fun Fact

💡

Pearl barley, which is whole, hulled grain of barley, is one of the oldest cultivated plants in Poland. Archaeologists have found traces of it in the settlement in Biskupin, which indicates that it was known in our lands over 2700 years ago!

Best for

Jesienny obiad Elegancka kolacja Zdrowy lunch do pracy Przystawka na przyjęcie

Tips

🍽️ Serving

Serve the salad on a large, flat platter to showcase its beautiful colors. You can serve it as a standalone lunch dish or as a side to roasted chicken, turkey, or grilled halloumi cheese. It pairs perfectly with a glass of light, dry white wine, such as Sauvignon Blanc.

🥡 Storage

If you want to prepare the salad in advance, store all the ingredients separately in airtight containers in the fridge: roasted pumpkin with grains, arugula, crumbled feta, nuts, and the dressing in a jar. This way, they will stay fresh for up to 2 days. Combine everything and drizzle with the dressing just before serving.

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