Autumn Salad with Roasted Butternut Squash, Kale, and Pomegranate - photo 1
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Autumn Salad with Roasted Butternut Squash, Kale, and Pomegranate

Pikantne Salads Vegetarian Dishes Additions 60 min Easy 17 wyświetleń ~73.18 PLN - (0)
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Description

This salad is the essence of autumn on a plate. It combines the sweetness of caramelized butternut squash, the slightly bitter yet refreshing taste of kale, juicy, ruby-red pomegranate seeds, and the saltiness of feta cheese. The whole dish is tied together with a creamy, nutty tahini dressing with a hint of maple syrup and lemon. This dish is not only incredibly tasty but also visually stunning with its play of colors and textures – from the soft squash, through the crunchy leaves, to the bursting pomegranate seeds. It works perfectly as a light, standalone meal, an elegant appetizer, or a side dish to main courses like roasted chicken or fish. It is a modern composition, drawing from Mediterranean and Middle Eastern cuisines, rich in vitamins, fiber, and healthy fats.

Ingredients (13)

Servings:
4
  • butternut squash 1000 g
  • Kale 200 g
  • Pomegranate 150 g
  • Feta cheese 150 g
  • Extra virgin olive oil 0.3 łyżek
  • Pasta tahini 45 g
  • Maple syrup 30 ml
  • Lemon juice 30 ml
  • Garlic 1 ząbek
  • Water 30 ml
  • Sea salt 4 g
  • 🌿 Przyprawy
  • Pieprz czarny świeżo mielony 2 szczypty
  • ✨ Opcjonalne
  • Pecan nuts 50 g
💰 Szacowany koszt dania: ~73.18 PLN (18.30 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Roasting pumpkin

1

Preheat the oven to 200°C with the convection function (or 220°C top-bottom). Prepare a large baking tray and line it with parchment paper. The parchment will prevent the pumpkin from sticking to the tray, making cleanup much easier.

Setting the oven to the right temperature before putting in the food is key for even baking. Use a large baking tray so that the pieces of pumpkin lie in a single layer – if they are crowded, they will start to steam instead of bake.
2

Thoroughly wash the pumpkin. Using a sharp, large knife, cut off both ends. Stand the pumpkin upright on the cutting board and carefully cut it in half lengthwise. Using a spoon, scoop out the seeds and fibrous flesh from the inside. Then, using a knife or a sturdy vegetable peeler, remove the skin. Cut the peeled pumpkin into cubes with sides of about 2-3 cm.

Ingredients: butternut squash
Working with hard pumpkin requires caution. Make sure the cutting board is stable (you can place a damp cloth underneath it). A large, sharp chef's knife will make the task much easier.
3

Transfer the chopped pumpkin to the prepared baking sheet. Drizzle with 2 tablespoons of olive oil (30g) and 1 tablespoon of maple syrup (15g). Sprinkle with 2 pinches of salt (2g) and 1 pinch of freshly ground pepper (1g). Using clean hands, thoroughly mix everything on the sheet so that each piece of pumpkin is evenly coated with the seasonings.

Ingredients: butternut squash, Extra virgin olive oil, Maple syrup, Sea salt, Pieprz czarny świeżo mielony
Mixing the ingredients directly on the baking sheet saves the hassle of dirtying an extra bowl. Spread the pieces of pumpkin in a single layer, without overlapping them, so they can brown nicely.
4

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

Ingredients: butternut squash
Every oven is different, so check the pumpkin towards the end of baking. If it starts to burn too quickly, you can slightly lower the temperature. Letting it cool slightly is important so that the hot pumpkin doesn't 'scald' the delicate kale leaves.

Preparation of the remaining ingredients

5

While the pumpkin is baking, prepare the rest of the ingredients. Rinse the kale leaves thoroughly under running water and dry them (preferably in a salad spinner or with a paper towel). Remove the tough, woody stem from each leaf – you can do this by holding the stem with one hand and 'sliding' the leaf off with the other. Tear the leaves into smaller, bite-sized pieces and place them in a large bowl.

Ingredients: Kale
Thoroughly drying the kale is key for the dressing to adhere well to the leaves. Don't skip removing the stems – they are tough, fibrous, and not very tasty raw.
6

In a bowl with kale, add 1 tablespoon of olive oil (15g) and a large pinch of salt (1g). Now perform the most important step: massage the leaves with clean hands for about 2-3 minutes. Squeeze and rub the leaves as if you were kneading dough. You will notice that the kale will reduce in volume, become darker, softer, and more tender in flavor.

Ingredients: Kale, Extra virgin olive oil, Sea salt
This is a key step that transforms raw kale from tough and bitter to pleasantly soft and tasty. Don't be afraid to use some force. It's like 'pre-digesting' the leaves with salt and oil.
7

Cut the pomegranate in half. Holding one half with the cut side down over a bowl, tap the skin with a wooden spoon. The seeds will start to fall into the bowl. If you are using pecans, spread them on a dry skillet and toast over medium heat for 3-4 minutes, stirring frequently, until they become fragrant and lightly browned. Remove from the skillet and set aside. Crumble the feta cheese in your hands into smaller pieces.

Ingredients: Pomegranate, Pecan nuts, Feta cheese
The method of hitting the pomegranate is the quickest and cleanest. Be careful not to burn the nuts – it happens very quickly. Roasting brings out their depth of flavor.

Preparing the dressing

8

In a small jar with a lid or a small bowl, place all the dressing ingredients: 3 tablespoons of tahini paste (45g), 3 tablespoons of olive oil (45g), 2 tablespoons of lemon juice (30g), 1 tablespoon of maple syrup (15g), a clove of garlic pressed (5g), a pinch of salt (1g) and pepper (1g), and 2 tablespoons of cold water (30ml).

Ingredients: Pasta tahini, Extra virgin olive oil, Lemon juice, Maple syrup, Garlic, Water, Sea salt, Pieprz czarny świeżo mielony
Using a jar is the simplest way to perfectly mix the dressing. All the ingredients will combine into a uniform emulsion. If you don't have a garlic press, you can chop it very finely.
9

Screw the jar lid on and shake it vigorously for about 30 seconds until all the ingredients combine into a smooth, creamy dressing. If you're using a bowl, whisk vigorously with a small whisk or fork. Taste the dressing and season with salt, pepper, or add more lemon juice if needed. If it's too thick, add a little more water.

Initially, tahini may clump together, but keep mixing – after a while it will become smooth. The consistency should be runny yet still creamy, similar to thin yogurt.

Salad composition

10

In a large bowl with massaged kale, add the slightly cooled roasted pumpkin, about 3/4 of the pomegranate seeds, 3/4 of the crumbled feta, and 3/4 of the toasted pecans (if using). Reserve the rest of the ingredients for decoration.

Ingredients: Kale, butternut squash, Pomegranate, Feta cheese, Pecan nuts
Keeping some ingredients aside for topping will make the salad look more appetizing and professional. The pumpkin should be warm, but not hot, so that the kale leaves do not wilt.
11

Drizzle the salad with the prepared dressing. Using two large spoons or your hands, gently mix all the ingredients so that the dressing evenly coats each element, being careful not to crush the soft pieces of pumpkin.

Delicacy is key. We want all the ingredients to maintain their shape and texture. Stir from the bottom to the top, lifting the ingredients rather than kneading them.
12

Transfer the finished salad to a large platter or salad bowl. Decorate the top with the remaining pomegranate seeds, feta cheese, and pecans. Serve immediately while the pumpkin is still slightly warm.

Ingredients: Pomegranate, Feta cheese, Pecan nuts
Serving on a flat platter allows all the colorful salad ingredients to be beautifully displayed. This dish tastes best right after preparation.

Fun Fact

💡

Kale was one of the most popular leafy vegetables in Europe until the end of the Middle Ages. It is considered one of the vegetables closest to wild cabbage. Its popularity has revived in the 21st century due to the trend of so-called 'superfoods'.

Best for

Elegancki dodatek do obiadu Lekka, zdrowa kolacja Danie na jesienne spotkanie ze znajomymi Potrawa na stół świąteczny

Tips

🍽️ Serving

The salad tastes best served immediately while the pumpkin is still slightly warm, creating a pleasant contrast with the cool kale. It can be served as a standalone vegetarian dish with a slice of sourdough bread or as a side to roasted chicken, turkey, grilled salmon, or steak.

🥡 Storage

The salad tastes best fresh. If you want to prepare it in advance, store all the ingredients (roasted pumpkin, prepared kale, dressing, toppings) separately in airtight containers in the fridge for up to 2 days. Combine and mix just before serving.

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