This salad is the essence of autumn on a plate. It combines an extraordinary palette of flavors, textures, and colors that will delight any gourmet. The heart of the dish is sweet, lightly caramelized butternut squash, roasted with a touch of maple syrup, which brings out its natural depth. The counterpoint to it is slightly bitter, but incredibly healthy kale, which becomes soft and pleasant to eat thanks to a special 'massaging' technique. Crunchiness is added by toasted pecans, while juicy pomegranate seeds burst in your mouth with refreshing sweetness. The whole is tied together by a bold, sweet-and-sour vinaigrette based on Dijon mustard, apple cider vinegar, and olive oil. The salad is not only delicious but also incredibly nutritious – a true vitamin bomb. It is perfect as a light dinner, an elegant appetizer at a party, or a hearty side dish to a main course, such as roasted poultry or fish.
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Preheat the oven to 200°C with the convection function (or 220°C without convection). Prepare a large baking tray and line it with baking paper. The paper will prevent the pumpkin from sticking to the tray and make it easier to clean later.
Thoroughly wash the pumpkin under running water. Place it on a stable cutting board. Use a large, sharp chef's knife to first cut off both ends of the pumpkin (about 1 cm from each side). Then, cut the pumpkin in half at the point where it widens into a 'pear' shape. Peel both halves using a sharp vegetable peeler. From the wider part, remove the seeds and fibrous flesh with a spoon. Cut the cleaned flesh into even cubes with a side of about 2 cm.
Transfer the chopped pumpkin to a large bowl. Add 30 ml (about 2 tablespoons) of olive oil, 15 ml (about 1 tablespoon) of maple syrup, 2 pinches of salt, and 1 pinch of pepper. If using, also add the optional cinnamon. Mix everything thoroughly with your hands or a large spoon, ensuring that each piece of pumpkin is evenly coated with the spices and fat.
Spread the seasoned pumpkin on the prepared baking sheet in a single layer. Make sure the pieces are not overlapping – this will allow them to roast rather than steam. Place the sheet in the preheated oven and bake for 20-25 minutes. After about 15 minutes, stir the pumpkin with a spatula. The pumpkin is ready when it is tender (a fork can easily pierce it) and has golden-brown, slightly caramelized edges.
While the pumpkin is baking, prepare the kale. Rinse the leaves thoroughly under cold running water and dry them with a paper towel or in a salad spinner. Then remove the tough, woody stems. The easiest way to do this is by holding the stem with one hand and 'stripping' the leaves off with the other hand in the opposite direction of their growth. Tear the leaves into smaller pieces, about the size of a bite, and place them in a large bowl.
In a bowl with kale, add 15 ml (1 tablespoon) of olive oil and a large pinch of salt. Now perform the key step: 'massage' the kale leaves with clean hands for about 2-3 minutes. Knead and rub the leaves as if you were kneading dough. You will notice that the kale changes to a darker color, reduces in volume, and becomes much softer and more tender.
Heat a small, dry skillet (without oil) over medium heat. Add the pecans and toast for 3-4 minutes, stirring or shaking the skillet frequently. Be careful not to burn them. The nuts are ready when they start to smell fragrant and lightly brown. Remove them from the skillet and chop coarsely with a knife.
Prepare the dressing. In a small jar with a lid, combine all the dressing ingredients: 45 ml (3 tablespoons) of olive oil, 30 ml (2 tablespoons) of apple cider vinegar, 30 ml (2 tablespoons) of maple syrup, 15 g (3 teaspoons) of Dijon mustard, a pinch of salt, and a pinch of pepper. Close the jar and shake it vigorously for about 30 seconds until all the ingredients are combined into a smooth, uniform emulsion.
On a large platter or in a wide bowl, spread the prepared, 'massaged' kale. On top of the kale layer, place the cooled roasted pumpkin. Then sprinkle everything with toasted pecans and juicy pomegranate seeds. If you are using feta cheese, crumble it with your hands and evenly distribute it on top of the salad.
Just before serving, drizzle the salad with the prepared vinaigrette. Pour it evenly, but don't add it all at once – start with half, gently mix, and add more if needed. Serve immediately to keep the kale and nuts crunchy.
Although commonly regarded as a vegetable, from a botanical perspective, butternut squash is a fruit because it develops from a flower and contains seeds.
Serve on a large, flat platter to showcase the richness of colors. The salad can be a standalone dish or a side to roasted chicken, turkey, or grilled halloumi cheese. It pairs perfectly with a glass of dry white wine, such as Sauvignon Blanc.
It's best to eat the salad right after preparation. If there are leftovers, store the un-dressed ingredients in an airtight container in the fridge for up to 2 days. Keep the dressing separately in a jar. Roasted pumpkin can be stored in the fridge for up to 3 days and used in other dishes as well.
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