This salad is the essence of autumn captured in one incredibly nutritious dish. It combines the sweetness of caramelized butternut squash, the nutty flavor of quinoa, the slightly bitter yet softened kale massaged, and the crunch of toasted walnuts. The whole is complemented by the sweet and sour notes of dried cranberries and a creamy, flavor-rich dressing based on tahini paste and maple syrup. It is not only a delicious dish but also visually stunning due to the interplay of intense colors: orange, deep green, and ruby red. It works perfectly as a wholesome, filling lunch, an elegant appetizer for special occasions, and as a standalone main dish in vegetarian and vegan diets (by omitting feta cheese or using a plant-based substitute). This is comfort food in a healthy, modern version.
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Preheat the oven to 200°C with the convection function (or 220°C top and bottom). Prepare a large baking tray and line it with parchment paper. This will prevent the pumpkin from sticking and make cleaning much easier.
Thoroughly wash the butternut squash. Carefully cut off both ends (about 1 cm from each side). Stand the squash upright on a cutting board and using a sharp, large knife, cut it in half lengthwise. Use a metal spoon to scoop out the seeds and fibrous flesh from the center. Then peel both halves of the skin using a vegetable peeler or a small knife. Cut the flesh into even cubes with a side of about 2 cm.
Transfer the chopped pumpkin to a large bowl. Add 2 tablespoons of olive oil (30g), 1 tablespoon of maple syrup (15g), cinnamon, 2 pinches of salt (2g), and 1 pinch of pepper (1g). Mix thoroughly with your hands or a large spoon, ensuring each piece of pumpkin is evenly coated with the spices. Spread the pumpkin in a single layer on the prepared baking sheet. Bake for 25-30 minutes, until the pumpkin is tender (check with a fork) and begins to caramelize at the edges.
Pour the quinoa into a fine sieve. Rinse it thoroughly under cold running water for about a minute, stirring with your hand. This step is crucial to remove saponins – a natural coating that gives quinoa a bitter taste.
Drain the quinoa and transfer it to a small pot. Cover with double the volume of water (for 150g of quinoa, use 300ml of water) and add a pinch of salt (1g). Bring to a boil over high heat, then reduce the heat to the minimum, cover the pot, and cook for 15 minutes. After this time, remove the pot from the heat and let it sit covered for another 5 minutes. Finally, gently 'fluff' the quinoa with a fork to separate the grains.
Wash the kale leaves and dry them thoroughly. Remove the tough, stem-like part from each leaf - you can do this by holding the stem with one hand and 'sliding' the leaves off with the other. Tear the leaves into smaller pieces and place them in a large bowl. Add 1 tablespoon of olive oil (15g) and a pinch of salt (1g). Massage the leaves with your hands for 2-3 minutes until they become darker, softer, and reduce in volume. This will make them tastier and easier to digest.
Heat a small, dry skillet over medium heat. Add the walnuts and toast them for 3-4 minutes, stirring or tossing the skillet frequently. Be careful not to burn them. They will be ready when they start to smell fragrant and lightly brown. Transfer them to a plate to cool, then chop them coarsely with a knife.
In a small bowl or jar, combine all the sauce ingredients: tahini paste, 2 tablespoons of maple syrup (30g), lemon juice, 1 tablespoon of olive oil (15g), and water. Mix thoroughly with a whisk or shake vigorously in a closed jar. Initially, the sauce may curdle, but after a moment of mixing, it will achieve a smooth, creamy consistency. If it's too thick, add a little more water. Season to taste with a pinch of pepper.
In a large bowl with the prepared kale, add the cooked and cooled quinoa, roasted pumpkin, toasted walnuts, and dried cranberries. Drizzle half of the prepared dressing over the mixture and gently toss everything together using two large spoons, being careful not to mash the soft pieces of pumpkin.
Transfer the salad to a large platter or divide it onto individual plates. Crumble feta cheese on top (if using). Additionally, you can sprinkle the whole dish with toasted pumpkin seeds for extra crunch. Just before serving, drizzle the salad with the remaining dressing.
Quinoa, or quinoa, is not a grain, but a so-called pseudograin, more closely related to spinach and beets. For the Incas, it was a sacred plant and was called the 'mother of grains' due to its extraordinary nutritional properties.
The salad tastes delicious both warm and at room temperature. Serve it in a large, flat bowl to showcase all the colorful ingredients. It can be served as a standalone dish or as a side to roasted chicken, turkey, or fish.
It is best to store the unmixed ingredients separately in airtight containers in the refrigerator for up to 3 days. Keep the roasted pumpkin, cooked quinoa, and sauce separate. Mix just before serving. The assembled salad can be stored in the refrigerator for up to 24 hours, but the kale and nuts may lose their crunch.
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