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

Salads Vegetarian Dishes 45 min Medium 8 wyświetleń ~42.78 PLN - (0)
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Description

A colorful, seasonal salad that combines the sweetness of roasted butternut squash and persimmon with the bold, slightly salty flavor of fried halloumi, crunchy pumpkin seeds, and aromatic pomegranate seeds. This dish is vegetarian, rich in textures (soft roasted squash, chewy cheese crust, crunchy red onion) and flavor contrasts thanks to the sweet and sour vinaigrette made with mustard and apple cider vinegar. I recommend serving it as a light standalone dish for lunch or dinner, or as an impressive side to main courses at family gatherings. The salad catches the eye with its vibrant colors: the orange of the squash and persimmon, the deep green of the kale, and the red pearls of pomegranate.

Ingredients (16)

Servings:
4
  • Butternut squash 600 g
  • Fresh kale 200 g
  • Persimmon, peeled and chopped 300 g
  • Pomegranate seeds (arils) 120 g
  • Red onion, thinly sliced 80 g
  • Halloumi 200 g
  • Extra virgin olive oil 0.3 łyżek
  • Apple cider vinegar 20 ml
  • Dijon mustard 20 g
  • Roasted pumpkin seeds 40 g
  • Garlic (1 clove), finely chopped 5 g
  • Fresh parsley, chopped 20 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Black pepper 4 szczypty
  • ✨ Opcjonalne
  • Honey (optional) 15 g
  • Walnuts (optional), toasted 50 g
💰 Szacowany koszt dania: ~42.78 PLN (10.69 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Roasting pumpkin

1

Preheat the oven to 200°C with fan (top and bottom heat 220°C if without fan). Peel the pumpkin with a peeler or knife, cut it in half, remove the seeds with a spoon, and cut the flesh into cubes about 2-3 cm. Place the cut pumpkin pieces on a baking sheet lined with parchment paper, drizzle with oil (about 15 ml of the oil used), sprinkle with 1.5 g of salt and 1 g of pepper, and mix by hand or with a spatula so that each piece is evenly coated.

Ingredients: Butternut squash, Extra virgin olive oil, Salt, Black pepper
Use a large rimmed baking sheet or a heatproof dish; a silicone or wooden spatula is best for mixing to avoid damaging the pieces. Do not overcrowd the pumpkin — the pieces should have space to brown nicely. If you have convection, reduce the temperature by 20°C.
2

Place the tray in the preheated oven and bake for 25-30 minutes, stirring halfway through (after 12-15 minutes) — the pieces should be soft when pierced with a fork and slightly golden at the edges. After baking, let cool on the tray for 5 minutes.

Ingredients: Butternut squash
Use two spatulas or a wide spoon for mixing. Properly baked pumpkin has a slightly soft texture (it can be pierced with a fork) and lightly caramelized edges — it should not be mushy.

Preparation of ingredients

3

While the pumpkin is baking: wash and dry the kale. Tear off the tough stems, roll the leaf, and chop it finely (chiffonade technique) — you should get even, thin strips. Cut the persimmon into slices or wedges about 1 cm thick. Cut the pomegranate in half and scoop out the seeds (hit the skin of the open half with a wooden spoon over a bowl), slice the red onion into thin half-moons. Chop the parsley and finely chop the garlic.

Ingredients: Fresh kale, Persimmon, peeled and chopped, Pomegranate seeds (arils), Red onion, thinly sliced, Fresh parsley, chopped, Garlic (1 clove), finely chopped
Use a cutting board and a sharp chef's knife; when cutting the kaki, hold a towel under the board if it slips. If the pomegranate is difficult, cut it in half and scoop it out with water: immerse half in a bowl of water and scoop out the seeds — the white pulp will sink, and the water will make it easier to separate the seeds.

Sauce

4

In a small bowl, combine 40 ml of olive oil, 20 ml of apple cider vinegar, 20 g of Dijon mustard, finely chopped garlic (5 g), 3 g of salt, and 2 g of pepper. If you want a sweeter balance, add 15 g of honey (optional). Whisk the ingredients together for 30-45 seconds until you achieve an emulsion (the dressing should not separate). Taste and adjust with salt or vinegar if needed - the dressing should have a slightly spicy-sour flavor with a hint of sweetness if you added honey.

Ingredients: Extra virgin olive oil, Apple cider vinegar, Dijon mustard, Garlic (1 clove), finely chopped, Honey (optional), Salt, Black pepper
Use a small bowl or a jar with a lid (then close it and shake vigorously for 20 seconds). The temperature of the ingredients should not be ice-cold — slightly warmed oils help with emulsifying.

Roasting seeds and nuts

5

In a dry skillet (24-26 cm in diameter), toast the pumpkin seeds (40 g) for 2-4 minutes over medium heat, stirring every 20-30 seconds, until they start to pop and release a nutty aroma. If you are adding walnuts (50 g, optional), toss them into the skillet for the last 2 minutes to lightly brown. Set aside to cool.

Ingredients: Roasted pumpkin seeds, Walnuts (optional), toasted
Use a wide non-stick skillet; do not leave the stove, as the seeds can burn quickly. Toasting is done when you smell a strong nutty aroma and the seeds start to brown slightly.

Frying halloumi

6

Pat the halloumi slices dry with a paper towel and cut into 1 cm thick slices. Heat a non-stick skillet over medium heat; add 10-15 ml of oil (part of the specified amount) and fry the halloumi slices for 2-3 minutes on each side until golden, aromatic, and with a slightly crispy crust. Once fried, place on a paper towel to drain excess fat.

Ingredients: Halloumi, Extra virgin olive oil
Use a pan with a diameter of 24-28 cm. Halloumi cooks quickly — monitor the color and do not overcook the cheese; it is ready when it feels springy to the touch and has a golden crust on the surface.

Assembly and serving

7

In a large bowl, place the chopped kale (200 g). Drizzle it with a tablespoon (about 10 ml) of the prepared dressing and massage the leaves with your hands for 30-60 seconds — the leaves should become softer and shinier (this softens the structure of the kale). Add the roasted pumpkin, sliced persimmon, red onion rings, pomegranate seeds, and half of the toasted pumpkin seeds. Gently mix with a salad spoon.

Ingredients: Fresh kale, Butternut squash, Persimmon, peeled and chopped, Red onion, thinly sliced, Pomegranate seeds (arils), Roasted pumpkin seeds, Extra virgin olive oil, Dijon mustard
Use clean hands to massage the kale; knead the leaves so that the dressing covers every strip. Use silicone tongs or two large spoons to mix the salad to avoid crushing the roasted pumpkin.
8

On top of the salad, arrange slices of fried halloumi, sprinkle with the remaining pumpkin seeds, walnuts (if using), and freshly chopped parsley. Drizzle with the remaining dressing to taste (if any is left) and optionally season with salt and freshly ground pepper just before serving.

Ingredients: Halloumi, Roasted pumpkin seeds, Walnuts (optional), toasted, Fresh parsley, chopped
Arrange the ingredients aesthetically — place the halloumi slices centrally or in a fan shape, sprinkle the pomegranate evenly to add pops of color. Serve immediately after placing the halloumi, while the cheese is still slightly warm.

Serving

9

Serve the salad on a large platter or divide it onto four plates. Each portion should contain even combinations of kale, pumpkin, persimmon, and halloumi. If you like, serve an extra bowl of dressing at the table.

Ingredients: Pomegranate seeds (arils), Persimmon, peeled and chopped
Use a large flat plate or a bowl in a neutral color (white or cream) — it will highlight the vibrant colors of the salad. For decoration, you can add a few extra pomegranate seeds on top.

Fun Fact

💡

Halloumi traditionally comes from Cyprus and is known for its high melting point, making it perfect for frying and grilling. The combination of pumpkin with pomegranate and persimmon is a popular way in Mediterranean countries to blend sweetness and tartness in autumn-winter salads.

Best for

obiad lub lekka kolacja przyjęcia sezonowe (jesień/zima) spotkania rodzinne i świąteczne

Tips

🍽️ Serving

Serve the salad slightly warm (halloumi and pumpkin warm) or at room temperature. If preparing in advance, roast the pumpkin and toast the seeds beforehand, store separately in the fridge, and fry the halloumi just before serving to keep it crispy.

🥡 Storage

Store separately: roasted pumpkin and kale in an airtight container for up to 2 days in the fridge; dressing in an airtight jar for up to 5 days. It's best to fry the halloumi just before serving — if you store the fried cheese, briefly reheat it in a pan. Avoid long storage with pomegranate seeds, as they will release juice and may soften the salad.

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