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 Dishes for Special Occasions 60 min Medium 9 wyświetleń ~76.30 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, the crunch of toasted pecans, and an explosion of juiciness from pomegranate seeds. The whole is complemented by a creamy, slightly nutty dressing made from tahini and maple syrup, which perfectly balances all the flavors. This dish is not only incredibly tasty but also visually stunning due to the contrast of colors: deep green, vibrant orange, and ruby red. The salad originates from modern cuisine, drawing inspiration from seasonal, wholesome ingredients. It works perfectly as a standalone light meal for lunch or dinner, as well as an elegant appetizer or side dish to main courses, such as roasted chicken, turkey, or grilled halloumi. It’s an ideal option for autumn gatherings with friends or as a healthy element on the holiday table.

Ingredients (15)

Servings:
4
  • butternut squash 800 g
  • Kale 150 g
  • Pomegranate 150 g
  • Pecan nuts 50 g
  • Ser kozi 100 g
  • Extra virgin olive oil 0.4 łyżek
  • Pasta tahini 45 g
  • Maple syrup 30 ml
  • Lemon juice 30 ml
  • Dijon mustard 5 g
  • Garlic 1 ząbek
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Pieprz czarny świeżo mielony 2 szczypty
  • Ground cinnamon 2 g
  • ✨ Opcjonalne
  • Dried cranberries 30 g
💰 Szacowany koszt dania: ~76.30 PLN (19.07 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing Pumpkin

1

Preheat the oven to 200°C (fan) or 220°C (top-bottom). Thoroughly wash the butternut squash. Carefully, using a large, sharp knife, cut off both ends of the squash. Stand it upright on a cutting board and cut it in half lengthwise. Use a spoon to remove the seeds and fibrous flesh from the center. Then, using a sharp vegetable peeler, remove the tough skin. Cut the flesh into cubes about 2 cm on each side.

Ingredients: butternut squash
Musky pumpkin has a very hard skin, so it's essential to use a stable cutting board and a sharp chef's knife. To make peeling easier, you can place the pumpkin halves in the microwave for 2-3 minutes - the skin will soften.
2

Transfer the chopped pumpkin to a large bowl. Drizzle with 2 tablespoons (about 30 ml) of olive oil, sprinkle with salt, freshly ground pepper, and cinnamon. Mix thoroughly with your hands or a large spoon, ensuring that each cube of pumpkin is evenly coated with oil and spices.

Ingredients: butternut squash, Extra virgin olive oil, Salt, Pieprz czarny świeżo mielony, Ground cinnamon
It's best to mix the ingredients by hand – this way you can be sure that the spices reach everywhere. Don't hold back on the spices; they will give the pumpkin a deep, aromatic flavor during baking.
3

Line a large baking sheet with parchment paper. Spread the seasoned pumpkin in a single layer, making sure the pieces do not overlap. Place the sheet in the preheated oven and bake for 25-30 minutes. Halfway through baking (after about 15 minutes), stir the pumpkin with a spatula. The pumpkin is ready when it is soft (a fork can easily pierce it) and has golden-brown, slightly caramelized edges. After baking, remove from the oven and set aside to cool slightly.

Spreading the pumpkin in a single layer is key! If the pieces are stacked on top of each other, they will start to steam instead of roast and won't achieve an appetizing, caramelized crust. Use two trays if necessary.

Preparation of Kale and Additions

4

While the pumpkin is baking, prepare the rest of the ingredients. Wash 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
Do not skip the step of removing the stems! They are very tough, fibrous, and simply not tasty. For the salad, we only use the soft, leafy parts of the kale.
5

In a bowl with kale, add 1 tablespoon (about 15 ml) of olive oil and a large pinch of salt. Now perform the key action: massage the kale leaves with your hands for about 2-3 minutes. Squeeze 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.

Ingredients: Kale, Extra virgin olive oil, Salt
This is the most important step in preparing raw kale! Massaging with oil and salt breaks down the tough cellular structure of the leaves, making them easier to eat and digest, while also reducing their bitterness.
6

Heat a small, dry skillet over medium heat. Add the pecans and toast them for 3-4 minutes, stirring or shaking the skillet frequently, until they become lightly browned and start to smell fragrant. Be careful not to burn them! Transfer them to a plate to cool. In the meantime, prepare the pomegranate seeds. Cut the fruit in half. Holding one half of the pomegranate over a bowl, with the seeds facing down, hit the skin with a wooden spoon – the seeds will fall out on their own.

Ingredients: Pecan nuts, Pomegranate
The best way to avoid a mess when deseeding a pomegranate is to do it in a large bowl filled with water. The seeds will sink to the bottom, and the white membranes will float to the surface.

Preparation of the Dressing

7

Prepare the dressing. In a small jar or bowl, place all the dressing ingredients: 3 tablespoons (about 45 ml) of olive oil, tahini paste, maple syrup, freshly squeezed lemon juice, Dijon mustard, and one clove of garlic pressed through a garlic press. Add a pinch of salt and pepper.

Ingredients: Extra virgin olive oil, Pasta tahini, Maple syrup, Lemon juice, Dijon mustard, Garlic, Salt, Pieprz czarny świeżo mielony
Using a jar with a lid is the simplest way to perfectly mix the dressing. All the ingredients will combine into a uniform emulsion without splattering. If you don't have a garlic press, you can chop it very finely.
8

Screw the jar lid on and shake it vigorously for about 30 seconds until all the ingredients combine into a smooth, creamy dressing with a uniform consistency. If you're using a bowl, mix everything vigorously with a small whisk or fork. Taste the dressing and season with salt, pepper, lemon juice (if you prefer it more acidic), or maple syrup (if you prefer it sweeter) as needed.

Initially, the dressing may seem thick, but after mixing with lemon juice and olive oil, it will achieve the perfect, pourable consistency. If it is still too thick, add a teaspoon of cold water and mix again.

Salad Composition

9

In a large bowl with the prepared kale, add the slightly cooled roasted pumpkin, toasted pecans (you can leave them whole or roughly chop them) and pomegranate seeds. Optionally, for extra sweetness and texture, you can now add dried cranberries.

Ingredients: Kale, butternut squash, Pecan nuts, Pomegranate, Dried cranberries
Make sure the pumpkin is not hot, just slightly warm. Too hot pumpkin will cause the kale to 'wilt' and lose its pleasant crunch.
10

Drizzle the salad with about half of the prepared dressing. Using two large spoons or your hands, gently mix all the ingredients so that the dressing evenly coats them, but do not 'tire' the salad. Stir from the bottom to the top to ensure that the heavier ingredients do not stay at the bottom.

Always start with a smaller amount of dressing. It's better to add more than to make the salad 'swim' in it. You can serve the rest of the dressing in a separate bowl so everyone can add it to their liking.
11

Transfer the salad to a large platter or divide it onto individual plates. Crumble the goat cheese on top, scattering it unevenly. Serve immediately while the pumpkin is still slightly warm and the kale and nuts are crunchy.

Ingredients: Ser kozi
Goat cheese is added at the very end, after mixing with the dressing. This way, it will retain its shape and won't spread all over the salad, creating appetizing white accents.

Fun Fact

💡

Kale was one of the most popular leafy vegetables in Europe until the end of the Middle Ages. Its popularity declined in favor of cabbage, only to make a triumphant return in the 21st century as a 'superfood' due to its extraordinary nutritional values.

Best for

Elegancka kolacja Świąteczny stół (np. Boże Narodzenie) Lekki obiad jesienny Spotkanie z przyjaciółmi

Tips

🍽️ Serving

The salad tastes best when served immediately after preparation, while the pumpkin is still slightly warm. It can be served as a standalone dish or as a side to roasted poultry, fish (e.g., salmon), or steak. For a vegan version, omit the goat cheese or replace it with vegan feta cheese or toasted nutritional yeast flakes for a 'cheesy' flavor.

🥡 Storage

If you plan to prepare the salad in advance, store all the ingredients separately in airtight containers in the fridge: roasted pumpkin, 'massaged' kale, toppings, and dressing in a jar. This way, they will stay fresh for up to 2 days. Combine everything just before serving. Once mixed, the salad is not suitable for storage.

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