Autumn salad with roasted butternut squash, kale, and quinoa - photo 1
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Autumn salad with roasted butternut squash, kale, and quinoa

Salads Vegetarian Dishes 60 min Medium 7 wyświetleń ~45.56 PLN - (0)
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Description

A colorful, seasonal salad that combines the sweetness of roasted butternut squash and carrots with the bold, slightly bitter texture of kale and the gently nutty flavor of quinoa. The addition of juicy pomegranate seeds and crunchy walnuts enhances both the taste and visual appeal — the intense orange of the squash and carrots contrasts beautifully with the ruby-red pomegranate seeds. A dressing made from tahini, lemon, and honey ties the ingredients together, adding a creamy texture and a sweet-tart finish. This vegetarian dish is perfect as a light lunch, an impressive appetizer for a gathering, or a healthy buffet option — it is filling yet remains light and full of vitamins. Serve it on a large platter as a standalone dish or with some sourdough bread.

Ingredients Used

Ingredients (16)

Servings:
4
  • Butternut squash 600 g
  • Carrot 3.8 szt.
  • Kale 200 g
  • Dry quinoa 160 g
  • Walnuts 80 g
  • Pomegranate seeds 120 g
  • Olive oil (for baking and dressing) 60 g
  • Tahini (sesame paste) 50 g
  • Lemon juice 50 ml
  • Honey 30 ml
  • Garlic (cloves) 3 ząbki
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Ground black pepper 1 szczypta
  • Parsley 1 pęczek
  • ✨ Opcjonalne
  • Feta (optional) 100 g
  • Roasted pumpkin seeds (optional) 30 g
💰 Szacowany koszt dania: ~45.56 PLN (11.39 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the vegetables

1

Preheat the oven to 200°C (top-bottom) or 190°C with fan. Prepare a baking sheet lined with parchment paper. Peel the pumpkin with a peeler (if the skin is tough), cut it in half lengthwise, scoop out the seeds with a spoon, and cut the flesh into cubes about 2 cm on each side. Peel the carrot, trim the ends, and cut it into diagonal slices about 7-8 mm thick or into pieces similar in size to the pumpkin, so they cook evenly.

Ingredients: Butternut squash, Carrot, Olive oil (for baking and dressing), Salt, Ground black pepper
Use a large cutting board and a sharp chef's knife. Cut the pumpkin on a stable surface: first, cut off the flattened bottom to stabilize the vegetable. If the pumpkin is very large, use 600 g of flesh (keep the rest).
2

Place the chopped pumpkin and carrot in a large bowl, drizzle with 2 tablespoons of oil (30 g) and add 2 pinches of salt (2 g) and 1 pinch of pepper. Mix by hand or with a spoon so that each piece is lightly coated with oil. Spread the vegetables evenly on the baking sheet in a single layer — do not overcrowd, otherwise they will steam instead of roasting.

Ingredients: Butternut squash, Carrot, Olive oil (for baking and dressing), Salt, Ground black pepper
Use a large, flat baking tray (about 30x40 cm) and parchment paper. If you have two trays, spread the vegetables on both so they have space to caramelize.

Roasting vegetables

3

Place the tray in the preheated oven and bake for 25-30 minutes. After 15 minutes, check the vegetables and gently turn them with a spatula to ensure they brown evenly. The vegetables are ready when the edges of the pumpkin start to caramelize (slightly brown) and the flesh is soft and springy when pierced with a fork.

Ingredients: Butternut squash, Carrot
Use an oven mitt when taking out the tray. Do not bake too long — burnt edges will be bitter. If you are using a convection oven, reduce the time by 2-5 minutes and monitor the color.

Quinoa

4

Weigh 160 g of quinoa and rinse it in a fine sieve under cold water for about 30 seconds, rubbing the grains with your fingers (this removes the bitter coating). In a pot with a capacity of about 1.5 l, place the quinoa and 320 ml of cold water (a 1:2 weight ratio), add 1/2 pinch of salt (0.5 g). Bring to a boil over high heat, cover with a lid, and reduce the heat to low, cooking for 12-15 minutes until the water is absorbed and a small white ring (the germ) appears on the grains. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork and cool to room temperature.

Ingredients: Dry quinoa
Use a small pot with a lid. If you don't have a scale, use 1 part dry quinoa to 2 parts water by volume (e.g. 1 cup = 240 ml quinoa, 2 cups water), but the weight ratios provided above are more important.

Preparing kale

5

Tear off the tough stems of the kale and discard them. Chop the leaves into pieces about 1-2 cm wide. Place the chopped kale in a large bowl, add 1 tablespoon of olive oil (15 g) and 1/2 pinch of salt (0.5 g). Massage the kale with your hands for 1.5-2 minutes — the leaves will change to a darker color and soften, which will remove the raw bitterness.

Ingredients: Kale, Olive oil (for baking and dressing), Salt
Use a large bowl and clean hands. Massaging is a gentle kneading of the leaves between your fingers — do not crush them into a paste, the goal is to soften and break them down.

Toasting nuts

6

In a dry skillet over medium heat, toast the walnuts for 4-6 minutes, stirring every 30 seconds, until they release their aroma and are lightly golden. Be careful not to burn them — a burnt taste will dominate the salad. Once toasted, transfer them to a plate to cool, then chop them lightly to achieve pieces of varying sizes.

Ingredients: Walnuts
Use a wide skillet (diameter 24-28 cm). If you prefer, you can roast the nuts in the oven for 6-8 minutes at 180°C, spreading them out in a single layer.

Preparing the dressing

7

In a medium bowl, combine tahini (50 g) with lemon juice (50 ml) and honey (30 g). Add finely chopped or pressed garlic (15 g). Using a whisk, gradually pour in 2 tablespoons of olive oil (30 g). If the mixture is too thick, add water teaspoon by teaspoon (about 1-2 tablespoons = 15-30 ml) until the sauce becomes creamy and slightly runny, ready to drizzle over the salad. Season with 1 pinch of salt and 1 pinch of pepper, taste, and adjust the sweet-sour balance.

Ingredients: Tahini (sesame paste), Lemon juice, Honey, Garlic (cloves), Olive oil (for baking and dressing), Salt, Ground black pepper
Use a small bowl and a whisk or fork. If the tahini is very thick, you can first mix it with warm water (1 tablespoon) to make emulsifying easier. Be careful with the garlic — too much raw garlic can overpower the sauce.

Salad assembly

8

In a large salad bowl, combine the massaged kale, cooled quinoa, and roasted vegetables. Add the pomegranate seeds and chopped, toasted walnuts. Drizzle with 3/4 of the prepared dressing and gently mix with a large spoon or your hands to combine the ingredients without breaking them apart. Taste to see if it needs seasoning with salt and pepper — if necessary, add the remaining dressing.

Ingredients: Kale, Dry quinoa, Butternut squash, Carrot, Pomegranate seeds, Walnuts, Tahini (sesame paste)
Use a large bowl (minimum diameter 26 cm). Gently mix, making movements from the bottom to the top, so as not to crush the pieces of pumpkin.

Finishing and serving

9

Transfer the salad to a serving platter or portion it onto plates. Sprinkle with finely chopped parsley (30 g) and optionally with toasted pumpkin seeds (30 g) for added texture. If using, crumble feta (100 g) on top just before serving to prevent it from becoming too soft from the dressing. Finally, drizzle lightly with olive oil if you want an extra shine.

Ingredients: Parsley, Roasted pumpkin seeds (optional), Feta (optional)
Use a wide platter for an impressive presentation. Feta is optional — it adds saltiness, but the dish tastes great even without cheese.

Serving

10

Serve the salad at room temperature or slightly warm (up to 30 minutes after roasting the vegetables). It tastes best fresh, when the quinoa is fluffy and the vegetables are still slightly warm. If you prepare it in advance, store the dressing separately and add it just before serving.

Ingredients: Tahini (sesame paste), Kale
Serve with a slice of whole grain bread or as a side to baked cheeses. If the salad sits for a while, the kale may continue to soften — this is normal.

Fun Fact

💡

Quinoa was cultivated by the Incas as the 'mother of all grains' and has been valued for centuries for its high protein content and beneficial minerals.

Best for

przyjęcie jesienne lekki obiad świąteczny stół w wersji wegetariańskiej

Tips

🍽️ Serving

Serve the salad on a large, flat platter to showcase the color contrast. Add feta just before serving, and toast the pumpkin seeds for 1-2 minutes before serving to keep them crunchy. Freshly ground black pepper and an extra drizzle of olive oil complement the salad well.

🥡 Storage

Store the dressing separately in a jar in the fridge for up to 5 days. The salad without dressing and cheese can be stored in a closed container in the fridge for up to 48 hours. After chilling, it's a good idea to take it out 20-30 minutes before serving to bring it to room temperature and mix again.

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