Autumn salad with roasted butternut squash, caramelized apples, and toasted nuts - photo 1
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Autumn salad with roasted butternut squash, caramelized apples, and toasted nuts

Salads Vegetarian Dishes Fusion cuisine 90 min Medium 15 wyświetleń ~57.01 PLN - (0)
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Description

A modern, seasonal salad combining the sweetness of roasted butternut squash with slightly tangy, caramelized apples, crunchy roasted chickpeas, and toasted hazelnuts. Enhanced with watercress, which has a distinct, peppery aroma, and juicy pomegranate seeds, the salad is bold in flavor and visually striking — the contrast of orange squash, red pomegranate, and green watercress creates a modern, appetizing composition. The miso-honey-lemon dressing adds umami and balances the sweetness, while optional creamy ricotta or balsamic reduction allows you to tailor the dish to your taste. It works great as a light lunch, a side dish for roasted meat at dinner, or an impressive appetizer for a gathering with friends.

Ingredients (16)

Servings:
4
  • Butternut squash 600 g
  • Apple 1.7 szt.
  • Watercress 100 g
  • Pestki granatu 150 g
  • Hazelnuts 80 g
  • Chickpeas (cooked / drained from a can) 240 g
  • Olive oil 30 ml
  • Honey 30 ml
  • Dijon mustard 15 g
  • White miso paste 20 g
  • Apple cider vinegar 15 ml
  • Lemon juice 30 ml
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Black pepper 4 szczypty
  • ✨ Opcjonalne
  • Ricotta (optional) 120 g
  • Balsamic vinegar reduction (optional) 2 łyżki
💰 Szacowany koszt dania: ~57.01 PLN (14.25 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the pumpkin

1

Preheat the oven to 200°C with fan (or 220°C without fan). Peel the pumpkin thinly with a kitchen knife, cut off the top and bottom, slice it in half lengthwise and remove the seeds with a spoon. Cut the flesh into even cubes about 2 cm on each side (cubes ensure even roasting). Place the chopped pumpkin on a large baking sheet lined with parchment paper, drizzle with 1 tablespoon of oil (15 g) and sprinkle evenly with 1.5 g of salt. Toss on the sheet with a silicone spatula to coat each cube with oil.

Ingredients: Butternut squash, Olive oil, Salt
Use a sharp knife and a stable cutting board. If the pumpkin is very large, use a spoon to hold the flesh while cutting. The best option is a tray with a single evenly spread row of cubes (do not stack them too much).
2

Place the pumpkin in the preheated oven and bake for 25–30 minutes, stirring once halfway through (after 12–15 minutes). Check with a fork: the pumpkin is ready when the fork easily goes into the flesh, and the edges of the cubes are slightly golden and have taken on a caramel aroma.

Ingredients: Butternut squash
Use kitchen gloves when removing the baking tray. If the cubes are packed very tightly, baking will take longer - you will achieve the best result when air circulates around the pieces.

Roasted chickpeas

3

Preheat the oven to 200°C (if it’s not already hot). Drain the chickpeas and spread them on a paper towel; gently dry them to remove excess moisture (wet chickpeas won’t become crispy). In a bowl, mix the chickpeas with 1 tablespoon of oil (15 g), 1 g of salt, and a pinch of pepper. Spread evenly on another baking sheet lined with parchment paper. Bake for 25–30 minutes, shaking the pan every 10 minutes, until the balls are golden brown and crispy.

Ingredients: Chickpeas (cooked / drained from a can), Olive oil, Salt, Black pepper
Use a separate baking sheet than for the pumpkin, so the crispiness of the chickpeas is not compromised. If you have a small can, you can use two to get 240 g of drained chickpeas.

Caramelized apples

4

Cut the apples into wedges, remove the cores, and then slice each wedge into pieces about 5–7 mm thick. In a large skillet, heat 1 tablespoon of butter or 1 tablespoon of oil (you can use butter for a deeper flavor) over medium-high heat. Add the apple slices and sauté for 2–3 minutes on one side until they are lightly golden. Add 15 g of honey (1 tablespoon) and 1 tablespoon of lemon juice (15 g), reduce the heat, and cook for another 3–4 minutes, stirring, until the apples are soft and slightly translucent — they should hold their shape but be soft in the center.

Ingredients: Apple, Honey, Lemon juice, Olive oil
Use a skillet with a diameter of 24–28 cm with a thick bottom. Do not stir the apples too early — let them develop a golden surface before flipping. If they become too soft, shorten the frying time.

Roasting nuts

5

In a dry skillet over medium heat, toast the hazelnuts for 5–8 minutes, shaking the pan frequently or stirring with a wooden spoon, until the skins begin to crack and the nuts have a pleasant, toasty aroma. Once cooled, if desired, rub some of the nuts in a cloth to remove the loose, bitter skins. Then chop the nuts into coarse pieces.

Ingredients: Hazelnuts
Use a wide skillet so the nuts are in a single layer. Do not leave them unattended — they can easily burn. Alternatively, you can roast them for 6–8 minutes in the oven at 170°C.

Dressing

6

In a small bowl or jar, combine 15 g of olive oil, 15 g of honey, 15 g of Dijon mustard, 20 g of white miso paste, 15 g of apple cider vinegar, and 15 g of lemon juice. Mix thoroughly with a fork or shake the jar for 20–30 seconds until the dressing becomes a smooth, slightly thick emulsion. Taste and season with 1–2 g of salt and a pinch of freshly ground pepper to taste. The consistency should be slightly thick and glossy; if it's too thick, add 5–10 g of water and mix again.

Ingredients: Olive oil, Honey, Dijon mustard, White miso paste, Apple cider vinegar, Lemon juice, Salt, Black pepper
Use a small bowl and a whisk or a tight-sealing jar — a quick shake creates a good emulsion. Miso paste can be thick; first mix it with vinegar to avoid lumps.

Preparation of ingredients for assembly

7

When the pumpkin and chickpeas are hot, set the trays aside for 5 minutes to cool slightly. Check if the apples are glossy and soft. If the nuts are hot, wait for them to cool slightly, then chop them. Prepare the watercress, quickly wash it in cold water, and dry it in a salad spinner or gently pat it dry with a paper towel.

Ingredients: Butternut squash, Chickpeas (cooked / drained from a can), Apple, Hazelnuts, Watercress
Do not mix hot ingredients with delicate watercress immediately — let them cool slightly so the leaves do not wilt. Salad spinners speed up the process and prevent sogginess.

Salad assembly

8

In a large serving bowl, arrange watercress as the base (about 100 g). Evenly distribute roasted pumpkin (600 g) on top, followed by caramelized apples (300 g of apples before processing, arrange all prepared slices), roasted chickpeas (240 g), and pomegranate seeds (150 g). Sprinkle with chopped hazelnuts (80 g). Drizzle 2/3 of the prepared dressing, and set aside the rest for adjusting the flavor when serving.

Ingredients: Watercress, Butternut squash, Apple, Chickpeas (cooked / drained from a can), Pestki granatu, Hazelnuts
Use a large wide bowl or serving dish to nicely arrange the colors. If you prefer, you can first mix the pumpkin and chickpeas with the dressing, and then place them on the watercress to prevent it from wilting too much.

Finishing and serving

9

Top with small dollops of ricotta if using (120 g) or drizzle with 30 g of balsamic reduction (optional). For a more intense flavor, you can add another 5 g of freshly ground pepper. Serve immediately to keep the watercress crisp.

Ingredients: Ricotta (optional), Balsamic vinegar reduction (optional), Black pepper
If you're adding ricotta, use a teaspoon to place small balls/dots — they contrast nicely with the rest. The balsamic reduction has a strong flavor — use it sparingly as a decorative accent.

Final tips

10

Before serving, taste and adjust with additional salt, pepper, or a splash of lemon juice if needed. If you are preparing the salad in advance, store the ingredients separately: watercress in the fridge, pumpkin and chickpeas in an airtight container at room temperature (best consumed within 12 hours), and the dressing in a jar. Combine 10–15 minutes before serving.

Ingredients: Lemon juice, Salt, Black pepper, Olive oil
Avoid dressing the watercress too early — it causes wilting. If you're making a salad for a takeout box, keep the dressing and soft ingredients separate.

Fun Fact

💡

Butternut squash comes from North America and has gained popularity in the kitchen due to its creamy texture and sweet flavor, which pairs well with both savory and sweet additions.

Best for

jesienna kolacja rodzinny obiad przyjęcie ze znajomymi lunch do pracy (z dressingiem osobno)

Tips

🍽️ Serving

Serve in a large, flat bowl to showcase the colors. Before serving, drizzle with an extra tablespoon of good olive oil and sprinkle with freshly ground pepper. If serving as an appetizer, portion onto small plates, adding a dollop of ricotta to each serving.

🥡 Storage

Store the dressing tightly in the fridge for up to 5 days. Keep the roasted pumpkin and chickpeas separate in the fridge for up to 48 hours — before adding to the salad, briefly reheat the pumpkin in the oven (180°C, 5–8 minutes) to regain some crunch. The assembled salad (with dressing) is best eaten immediately; if stored for longer than a few hours, it will become soft.

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