Autumn salad with roasted pumpkin, quinoa, and grilled halloumi - photo 1
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Autumn salad with roasted pumpkin, quinoa, and grilled halloumi

Pikantne Salads Vegetarian Dishes 60 min Medium 6 wyświetleń ~72.24 PLN - (0)
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Description

A modern, seasonal salad that combines the sweetness of roasted butternut squash, the crunch of kale and Brussels sprouts, the delicacy of pears, and the salty contrast of grilled halloumi. The addition of red pomegranate and toasted hazelnuts gives it visual energy and a pleasant textural mosaic. The dressing made with olive oil, maple syrup, and Dijon mustard brings the flavors together into a refined yet simple whole. This dish works wonderfully as a light lunch, an elegant appetizer for dinner, or an impressive salad for a social gathering — it captivates with its colors and creates a full, seasonal experience with its aromas.

Ingredients Used

Ingredients (19)

Servings:
4
  • Butternut squash 600 g
  • Quinoa (dry) 160 g
  • Kale (leaves, washed) 200 g
  • Brussels sprouts (small heads, thinly sliced) 200 g
  • Pear 1.7 szt.
  • Halloumi 200 g
  • Shallot 40 g
  • Pomegranate seeds (arils) 100 g
  • Roasted, chopped hazelnuts 80 g
  • Extra virgin olive oil 60 g
  • Maple syrup 30 ml
  • Dijon mustard 20 g
  • Apple cider vinegar 30 ml
  • Lemon juice 20 ml
  • Garlic 2 ząbki
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Ground black pepper 2 szczypty
  • ✨ Opcjonalne
  • Microgreens (optional) 50 g
  • Pumpkin seeds (roasted, optional) 40 g
💰 Szacowany koszt dania: ~72.24 PLN (18.06 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Preheat the oven to 200°C (top and bottom heat). Wash the pumpkin, peel it with a sharp vegetable peeler, and cut off both ends. Cut it in half, remove the seeds with a spoon, and then dice the flesh into cubes about 2 cm on each side. Rinse the quinoa in a sieve under cold water for 30-40 seconds, until the water runs clear — this will remove the natural bitterness.

Ingredients: Butternut squash, Quinoa (dry)
Use a large cutting board and a sharp knife to cut the pumpkin; if the pumpkin is hard, hold it steady and cut with short, controlled movements. Use a fine-mesh strainer to rinse the quinoa.

Roasted pumpkin

2

In a bowl, mix the chopped pumpkin with 20 g of oil and a pinch of salt (about 1 g). Spread evenly on a baking sheet lined with parchment paper in a single layer (it's important that the pieces do not overlap). Bake in a preheated oven for 25-30 minutes, stirring once halfway through — the pumpkin is ready when the edges start to caramelize slightly and the flesh is soft when pierced with a fork.

Ingredients: Butternut squash, Extra virgin olive oil, Salt
Use a large baking tray so the pieces have space — overcrowding will cause the pumpkin to steam instead of roast and it won't achieve a golden crust. If you want a more intense color, bake for an additional 2-3 minutes.

Quinoa

3

In a pot, bring 320 ml of water to a boil (1:2 weight to water ratio for dry quinoa: 160 g quinoa → approx. 320 ml). Add a pinch of salt (0.5 g), stir in the rinsed quinoa, bring to a boil, reduce the heat to low, and cook covered for 12-15 minutes, until the grains are translucent and a small spiral (the germ) appears. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

Ingredients: Quinoa (dry), Salt
Use a pot with a well-fitting lid — steam should not escape. If the quinoa is still hard after 15 minutes, add 1-2 tablespoons of water and cook for an additional 2-3 minutes.

Sautéing vegetables

4

In a large skillet, heat 10 g of oil over medium heat. Slice the shallot into thin half-rings and add it to the skillet. Sauté for 3-4 minutes until the shallot is soft and lightly golden. Add the thinly sliced Brussels sprouts (200 g) and sauté for another 4-5 minutes, stirring every minute — the Brussels sprouts should soften but retain a slight crunch. Finally, add the kale (200 g) and sauté for 1-2 minutes until the leaves wilt but remain vibrant green.

Ingredients: Shallot, Brussels sprouts (small heads, thinly sliced), Kale (leaves, washed), Extra virgin olive oil
The best pan is 26-28 cm in diameter. Do not overcrowd the pan — if there are too many vegetables, fry them in batches. Cut the Brussels sprouts thinly so they soften quickly.

Dressing

5

In a small saucepan or bowl, mix 30 g of maple syrup, 20 g of Dijon mustard, 30 g of apple cider vinegar, 20 g of lemon juice, pressed garlic (10 g), and 30 g of olive oil. Whisk vigorously with a fork or use a small jar with a lid and shake well until the dressing is smooth and slightly emulsified. Season with 2 g of pepper and the remaining salt (about 1.5 g) to taste.

Ingredients: Maple syrup, Dijon mustard, Apple cider vinegar, Lemon juice, Garlic, Extra virgin olive oil, Ground black pepper, Salt
Use a small jar with a lid if you don't have a whisk — shaking creates an instant good emulsion. Taste the dressing and adjust: more syrup for a sweeter note, more vinegar/lemon juice for acidity.

Frying halloumi

6

Cut the halloumi into slices about 1 cm thick. Pat the slices dry with a paper towel. Heat a pan (preferably non-stick) over medium-high heat, add 10 g of oil, and fry the slices for 2-3 minutes on each side until they develop a golden-brown, crispy crust. Set aside on a paper towel to drain excess fat.

Ingredients: Halloumi, Extra virgin olive oil
Use a pan with a diameter of 24-28 cm. Do not flip the halloumi too often — wait until the edge is nicely browned, then it will be easier to turn the slice without it falling apart.

Assembling the salad

7

In a large bowl, gently combine the roasted pumpkin, cooked quinoa (fluffed with a fork), sautéed vegetables (shallot, Brussels sprouts, kale), and quartered pears. Drizzle with 2/3 of the prepared dressing (save the rest for serving) and gently mix to combine the ingredients, being careful not to break the pumpkin. Taste and season with salt and pepper if needed.

Ingredients: Butternut squash, Quinoa (dry), Shallot, Brussels sprouts (small heads, thinly sliced), Kale (leaves, washed), Pear, Salt, Ground black pepper, Maple syrup, Dijon mustard, Apple cider vinegar, Lemon juice, Extra virgin olive oil, Garlic
Use a large, wide bowl (minimum diameter 28 cm) to gently mix without crushing the pumpkin pieces. If the mix is cold, you can warm the quinoa and pumpkin briefly in the oven (120°C) for 3-4 minutes before mixing.

Finishing and serving

8

Transfer the salad to large platters or divide it onto 4 plates. Top with slices of crispy halloumi, sprinkle with pomegranate seeds and chopped hazelnuts. Drizzle the remaining dressing around the plate for effect and season with freshly ground pepper. Optionally, add microgreens and/or pumpkin seeds for extra texture and aesthetics.

Ingredients: Halloumi, Pomegranate seeds (arils), Roasted, chopped hazelnuts, Microgreens (optional), Pumpkin seeds (roasted, optional), Maple syrup, Extra virgin olive oil
Layer the ingredients: first the mixture, then the cheese, and then the decorations — this way the salad looks impressive and is visually appealing. For better presentation, use a white plate or a dark platter.

Taste testing and serving

9

Before serving, taste a portion: pay attention to the sweet-sour balance of the dressing, the saltiness of the halloumi, and the crunchiness of the nuts. If the dressing seems too sour, add a small teaspoon of maple syrup; if too sweet — a few drops of lemon juice or a bit of apple cider vinegar.

Ingredients: Maple syrup, Lemon juice, Apple cider vinegar, Halloumi
Serve the salad immediately while the halloumi is still warm — the contrast in temperature between the warm cheese and the cooler vegetable mix is very pleasant.

Fun Fact

💡

Quinoa has been cultivated in the Andes for centuries and is referred to as the 'mother of all grains' by indigenous peoples. Combining grains with pumpkin is a contemporary trend in fusion cuisine that brings together textures and seasonal ingredients.

Best for

kolacja jesienna przyjęcie towarzyskie wegetariański obiad

Tips

🍽️ Serving

Serve the salad on a large, flat plate to showcase the layers of ingredients. Serve immediately after preparation, while the halloumi is still warm — you can also prepare the ingredients in advance (quinoa, roasted pumpkin) and assemble them 10 minutes before serving. A dry white wine or light cider pairs well with the salad.

🥡 Storage

Store the sauce separately in a sealed container in the fridge for up to 3 days. The salad without halloumi and toppings can be stored in the fridge for up to 24 hours — add freshly fried halloumi just before serving. Avoid storing the dressing with the dry ingredients (nuts, seeds) — add them just before serving.

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