Autumn salad with roasted pumpkin, quinoa, and pomegranate (vegetarian) - photo 1
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Autumn salad with roasted pumpkin, quinoa, and pomegranate (vegetarian)

Wegetariańskie Salads Vegetarian Dishes Additions 60 min Medium 16 wyświetleń ~34.76 PLN - (0)
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Description

A seasonal, stunning salad that combines the sweetness of roasted butternut squash, the nutty flavor of quinoa, the crunch of red cabbage, and the bold, sweet-and-sour accents of pomegranate seeds and honey-mustard dressing. The dish is rich in textures and colors: the intensely orange squash, dark red pomegranate seeds, green spinach leaves, and purple cabbage create a visually appealing contrast. Perfect as a standalone lunch or light dinner, it also works wonderfully as an elegant side dish at an autumn gathering. It has a balanced flavor profile — sweetness, acidity, nuttiness, and a hint of spiciness — as well as nutritional benefits: fiber, plant protein, and healthy fats.

Ingredients (16)

Servings:
4
  • Butternut squash 600 g
  • Quinoa (dry) 200 g
  • Fresh spinach (baby) 120 g
  • Red cabbage 200 g
  • Pomegranate seeds 120 g
  • Walnuts 100 g
  • Red onion 0.5 szt.
  • Extra virgin olive oil 0.3 łyżek
  • Fresh lemon juice 60 ml
  • Honey 30 ml
  • Dijon mustard 15 g
  • Apple cider vinegar 15 ml
  • 🌿 Przyprawy
  • Table salt 5 g
  • Ground black pepper 2 szczypty
  • ✨ Opcjonalne
  • Roasted pumpkin seeds 40 g
  • Ricotta salata (hard cheese, optional) 80 g
💰 Szacowany koszt dania: ~34.76 PLN (8.69 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Preheat the oven to 200°C (top-bottom) and take out all the ingredients. Wash the spinach in cold water and spin dry or gently pat dry with a paper towel. Rinse the quinoa under cold running water in a fine mesh strainer, rubbing the grains with your hands until the water runs clear. Open the pomegranate and scoop out the seeds: cut the pomegranate in half, tap the skin with a spoon over a bowl to release the seeds, or submerge half in a bowl of water and release the seeds - it's easier and cleaner.

Ingredients: Fresh spinach (baby), Quinoa (dry), Pomegranate seeds
Use a salad spinner or centrifuge to ensure the spinach is dry — the dressing adheres better to dry leaves. Use a fine sieve for rinsing quinoa. When deseeding the pomegranate, work over a bowl of water to avoid staining the countertop.

Roasting pumpkin

2

Peel the pumpkin (if the skin is thin and edible, you can leave it on; to be sure, peel it), cut it in half, remove the seeds, and dice the flesh into cubes about 2-3 cm on each side. In a large bowl, mix the diced pumpkin with 20 ml of oil (from the 60 ml provided), 3 g of salt, and 1 g of pepper, ensuring each piece is lightly coated. Spread evenly on a baking sheet lined with parchment paper in a single layer — the pieces should not overlap. Bake in a preheated oven for 25-30 minutes, turning one-third of the way through the baking time, until the pumpkin is soft in the center and slightly caramelized on the edges (check with a fork: it should easily pierce the flesh).

Ingredients: Butternut squash, Extra virgin olive oil, Table salt, Ground black pepper
Use a baking tray measuring at least 30x20 cm, lined with parchment paper. Do not overcrowd the tray — if the pieces are too close to each other, they will steam instead of bake and won't gain color. If you have a convection oven, reduce the time by 5 minutes and watch for browning.

Quinoa

3

In a medium saucepan, add rinsed quinoa (200 g) and pour in 400 ml of cold water (ratio 1:2). Bring to a boil over high heat, then reduce the heat to low, cover with a lid, and cook for 12-15 minutes, until the quinoa absorbs the water and becomes translucent with a characteristic white dot (the germ) emerging from the grain. After cooking, remove the saucepan from the heat and let it sit covered for 5 minutes, then fluff with a fork to separate the grains and let it cool slightly.

Ingredients: Quinoa (dry)
Use a heavy-bottomed pot with a matching lid. Do not stir the quinoa while cooking — it disrupts the steaming process and can make it mushy. If the water is not fully absorbed, you can drain the excess through a sieve.

Roasting nuts and seeds

4

While the pumpkin is roasting and the quinoa is cooking, heat a dry skillet over medium heat. Add the walnuts (100 g) and toast for 3-4 minutes, shaking the skillet often or stirring with a spoon, until the nuts become fragrant and lightly browned — be careful not to burn them. If you are using pumpkin seeds (optional), add them in the last 1-2 minutes of toasting, as they burn more quickly. Transfer the nuts and seeds to a plate, set aside to cool, and then chop the larger pieces lightly with a knife to make them easier to sprinkle over the salad.

Ingredients: Walnuts, Roasted pumpkin seeds
Use a non-stick pan with a diameter of 24-26 cm. Dry roasting requires attention — if you smell intense smoke, immediately remove from heat. Chop the nuts while they are still slightly warm — they break more easily.

Marinating onions (optional soft note)

5

Thinly slice the red onion into half-rings. In a small bowl, mix 30 ml of water with 10 ml of apple cider vinegar and a pinch of salt (about 1 g) and pour it over the onion slices. Let it sit for at least 10 minutes — the onion will lose its sharpness and gain a gentle sweetness.

Ingredients: Red onion, Apple cider vinegar, Table salt
Use a sharp knife and a stable cutting board. Thin slices will 'shoot' faster in vinegar — the longer they sit, the more delicate they become. This step can be skipped if you don't want to add a sour note.

Dressing

6

Pour the remaining olive oil (40 ml), lemon juice (60 ml), honey (30 g), Dijon mustard (15 g), apple cider vinegar (remaining 5 ml), 1 g of salt, and 1 g of pepper into a jar or bowl. Seal the jar and shake vigorously for 20-30 seconds until the dressing becomes smooth and slightly emulsified. If using a bowl, whisk until a uniform emulsion forms. Taste and adjust with additional salt or honey as needed, keeping in mind that the pumpkin is sweet and the dressing should be balanced.

Ingredients: Extra virgin olive oil, Fresh lemon juice, Honey, Dijon mustard, Apple cider vinegar, Table salt, Ground black pepper
Use a jar with a lid for simple emulsification; it's easier to achieve a creamy consistency than in a bowl. If the dressing separates before serving, shake it vigorously again.

Assembly and serving

7

In a large salad bowl, place the cooled, fork-separated quinoa as the base. Add the spinach leaves (120 g) and finely shredded red cabbage (200 g). Evenly distribute the roasted pumpkin (600 g) on top. Add the drained (and optionally marinated) red onion and pomegranate seeds (120 g). Sprinkle with toasted and chopped walnuts (100 g) and, if using, toasted pumpkin seeds (40 g). Drizzle 2/3 of the prepared dressing, and serve the remaining dressing on the side — this will allow guests to add according to their taste. Finally, gently mix the salad with a spoon and fork: lifting and folding the ingredients (instead of vigorous mixing) to avoid crushing the pumpkin.

Ingredients: Quinoa (dry), Fresh spinach (baby), Red cabbage, Butternut squash, Pomegranate seeds, Walnuts, Red onion, Roasted pumpkin seeds, Extra virgin olive oil, Honey, Dijon mustard
Use a large, wide salad bowl (diameter 28-32 cm) or a flat serving plate; this will make it easier to evenly distribute the colors. Mix very gently so that the pumpkin doesn't turn into mush. Additionally, you can add crumbled ricotta salata on top for a salty-creamy contrast.

Finishing

8

Just before serving, sprinkle the salad with a bit of freshly ground pepper and, if using, crumbled ricotta salata (80 g). Serve immediately to keep the spinach fresh and the pumpkin intact.

Ingredients: Ground black pepper, Ricotta salata (hard cheese, optional)
If you are preparing the salad in advance, keep the dressing and delicate ingredients (spinach, ricotta) separate until serving. The salad is best at room temperature.

Fun Fact

💡

Quinoa was cultivated by the Incas, who called it "the mother of all grains." In the 21st century, it gained popularity as a superfood due to its high protein content and ease of pairing with seasonal vegetables.

Best for

obiad na świeżo jesienne przyjęcie lunch do pracy wegetariańska kolacja

Tips

🍽️ Serving

Serve the salad on a large, light-colored plate to highlight the color contrast. Offer extra dressing in a small jug so that guests can season the salad to their liking. Dark bread or crispy baguettes pair well with the salad.

🥡 Storage

Store the salad in the refrigerator in an airtight container for up to 24 hours — the components stored together will become softer (especially the pumpkin and dressing). It's best to store separately: roasted pumpkin and quinoa in one container, leaves and seeds in another, dressing in a separate jar. Serve again at room temperature, or briefly warm the pumpkin in the oven (150°C, 5-7 minutes).

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