This salad is the essence of autumn on a plate. It combines the sweetness of caramelized roasted butternut squash, slightly bitter yet softened kale massaged, the crunch of toasted pecans, and the juicy, sweet-tart explosion of pomegranate seeds. The whole is tied together with a velvety, creamy dressing based on tahini and maple syrup, which perfectly balances all the flavors. It is not only an incredibly tasty dish but also visually striking, thanks to the richness of colors – from deep green to intense orange to ruby red. It works perfectly as a hearty vegetarian main course, but also as an exquisite side dish to roasted meats or for special occasions, such as a festive dinner or Thanksgiving. This composition warms, satisfies, and provides plenty of valuable nutrients.
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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 parchment paper. The parchment will prevent the pumpkin from sticking to the tray, making cleanup much easier.
Wash the butternut squash. Cut off both ends with a sharp, large knife. Stand the squash upright on a cutting board and carefully cut it in half lengthwise. Use a spoon to scoop out the seeds and fibrous flesh from the center of both halves. Then, using a sharp vegetable peeler or a small knife, peel the skin. Cut the flesh into even cubes about 2 cm on each side.
Transfer the chopped pumpkin to a large bowl. Add 2 tablespoons (about 30 ml) of olive oil, 1 tablespoon (about 15 ml) of maple syrup, half a teaspoon (about 3 g) of salt, and a pinch (about 1 g) of pepper. If using, add a pinch of cinnamon now. Mix everything thoroughly with your hands or a large spoon, ensuring each piece of pumpkin is evenly coated with the spices.
Spread the seasoned pumpkin in a single layer on the prepared baking sheet. Place in the preheated oven and bake for 25-30 minutes. Halfway through baking (after about 15 minutes), stir the pumpkin with a spatula to ensure even browning. The pumpkin is ready when it is soft (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 using a salad spinner or paper towels. Tear the leaves from the tough, woody stems (you can discard the stems or use them for soup). Tear the leaves into smaller, bite-sized pieces and place them in a large bowl.
In a bowl with kale, add 1 tablespoon (15 ml) of olive oil and a pinch of salt. Now perform the key step: 'massage' the kale leaves with your hands for about 2-3 minutes. Knead and rub the leaves against each other, as if you were kneading dough. You will notice that the kale will reduce in volume, become darker, softer, and less bitter.
Heat a small, dry skillet over medium heat. Add the pecans and toast them for 3-5 minutes, stirring or shaking the skillet frequently, until they start to release a strong, nutty aroma and lightly brown. Be careful not to burn them! Once ready, immediately remove them from the skillet and chop coarsely.
In a small jar with a lid, place all the sauce ingredients: 3 tablespoons (about 45 ml) of olive oil, tahini paste, 1 tablespoon (about 15 ml) of maple syrup, lemon juice, Dijon mustard, a pinch of salt, and pepper. Close the jar and shake vigorously for about 30 seconds, until all the ingredients combine into a smooth, creamy emulsion. Taste and adjust seasoning if necessary.
In a large bowl with 'massaged' kale, add slightly cooled roasted pumpkin, toasted and chopped pecans, and half of the pomegranate seeds. Drizzle about 2/3 of the prepared dressing over the mixture and gently toss, being careful not to crush the soft pieces of pumpkin.
Transfer the salad to a large, flat platter or divide it onto individual plates. Sprinkle the top with the remaining pomegranate seeds. If using, top with crumbled feta cheese. Just before serving, drizzle the salad with the remaining dressing. Serve immediately, preferably while the pumpkin is still slightly warm.
Musky pumpkin, although commonly regarded as a vegetable, is botanically a fruit because it develops from the flower of the plant and contains seeds.
The salad looks best on a large, flat platter, which allows you to showcase its rich colors and textures. Serve it immediately after preparation, while the pumpkin is still slightly warm, creating a wonderful contrast with the cool kale. Next to it, place a small jug with the remaining dressing so that everyone can drizzle their portion to their liking.
If you want to prepare the salad in advance, store its components separately in the fridge: roasted pumpkin, 'massaged' kale, and dressing in airtight containers (for up to 2 days). Keep the nuts at room temperature. Combine everything just before serving. The roasted pumpkin can be lightly warmed in the oven or microwave.
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