Autumn salad with roasted pumpkin, feta cheese, and pomegranate - photo 1
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Autumn salad with roasted pumpkin, feta cheese, and pomegranate

Salads Vegetarian Dishes Appetizers 55 min Easy 12 wyświetleń ~33.41 PLN - (0)
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Description

This salad is the essence of autumn on a plate. It combines an extraordinary palette of flavors, textures, and colors that will delight anyone. The sweetness of the delicate, oven-caramelized hokkaido pumpkin perfectly complements the salty, creamy feta cheese. Crunchiness is added by toasted walnuts, while the juicy, slightly tart pomegranate seeds burst in your mouth with freshness, breaking through the richness of the other ingredients. The whole dish is tied together with a velvety, sweet-and-sour vinaigrette made from olive oil, balsamic vinegar, and honey. The dish is not only delicious but also visually stunning – it is perfect as an elegant appetizer at a party, a light dinner, or a nutritious side to a main course, such as roasted chicken or fish. It’s an excellent way to utilize seasonal gifts from nature and introduce valuable nutrients into your diet in an appetizing form.

Ingredients (14)

Servings:
4
  • Hokkaido pumpkin 600 g
  • Mieszanka sałat (rukola, roszponka) 150 g
  • Feta cheese 150 g
  • Pomegranate 0.5 szt.
  • Walnuts 50 g
  • Extra virgin olive oil 0.3 łyżek
  • Balsamic vinegar 30 ml
  • Liquid honey 20 g
  • Dijon mustard 10 g
  • Rapeseed oil 15 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Pieprz czarny świeżo mielony 3 szczypty
  • ✨ Opcjonalne
  • Sweet paprika powder 1.5 łyżeczki
  • Dried thyme 2 g
💰 Szacowany koszt dania: ~33.41 PLN (8.35 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation and baking of pumpkin

1

Start by preheating the oven. Set it to 200°C with the convection function (or 220°C without convection). In the meantime, prepare a large, flat baking tray by lining it with parchment paper. This is a very important step that will prevent the pumpkin from sticking and make cleanup easier later.

Use a standard large baking tray from your oven's equipment. Parchment paper is essential – don't skip it, otherwise the pumpkin may stick to the tray and fall apart when you try to remove it.
2

Thoroughly wash the hokkaido pumpkin under running water, scrubbing the skin with a brush. Dry it with a paper towel. Place the pumpkin on a stable cutting board and using a large, sharp knife, cut it in half. Use a metal spoon to scoop out the seeds and fibrous flesh from the center. Then, cut each half into equal cubes with sides of about 2-3 cm. Remember, do not peel the skin!

Ingredients: Hokkaido pumpkin
Exercise caution when cutting hard pumpkin. Use a sharp chef's knife. First, cut off the stem end to create a stable base. Pumpkin seeds can be washed, dried, and roasted – they make a delicious and healthy snack.
3

Transfer the chopped pumpkin to a large bowl. Drizzle it with rapeseed oil, sprinkle with salt (about 1 pinch) and pepper (about 1 pinch). If you are using optional ingredients, add the sweet paprika and thyme now. Mix everything thoroughly with your hands, ensuring that each piece of pumpkin is evenly coated with oil and spices. This will ensure even roasting and a beautiful color.

Ingredients: Hokkaido pumpkin, Rapeseed oil, Salt, Pieprz czarny świeżo mielony, Sweet paprika powder, Dried thyme
Mixing by hand is the most effective method. You can wear disposable gloves if you don't want to get your hands dirty. Make sure the spices reach every nook and cranny.
4

Spread the seasoned pumpkin on the prepared baking sheet in a single, even layer. Make sure the pieces do not overlap – this will give them space to roast rather than steam. Place the baking sheet in the preheated oven and bake for 20-25 minutes. The pumpkin is ready when it becomes soft (check by inserting a fork – it should go in easily) and slightly browned at the edges. After baking, remove the baking sheet from the oven and let the pumpkin cool completely.

Ingredients: Hokkaido pumpkin
Do not overcrowd the baking tray. If you have too much pumpkin, it's better to roast it in two batches. Hot pumpkin will cause the lettuce to wilt, so it's crucial to let it cool completely before adding it to the salad.

Preparation of the remaining ingredients

5

While the pumpkin is baking, prepare the nuts. Heat a small, dry skillet (without any fat) over medium heat. Add the walnuts and toast for 3-4 minutes, stirring or shaking the skillet frequently. Be careful not to burn them! The nuts are ready when they start to smell fragrant and lightly brown. Remove them from the skillet and set aside to cool, then chop coarsely with a knife.

Ingredients: Walnuts
Use a heavy-bottomed pan that distributes heat evenly. Toasting the nuts releases their essential oils, which significantly enhances their flavor and gives them a wonderful crunch. Do not leave the pan, as the nuts can burn quickly.
6

Now it's time for the pomegranate. Cut the fruit in half crosswise. Take one half, turn it cut side down, and hold it over a large bowl. Firmly hit the skin with the back of a wooden spoon. The seeds will start to fall into the bowl on their own. Repeat with the second half. Check the seeds and remove any white membranes, which are bitter.

Ingredients: Pomegranate
This is the purest and fastest method to extract pomegranate seeds. You can do this in a deep bowl or in the sink to avoid splattering juice. Put on an apron, as pomegranate juice stains heavily.
7

Thoroughly wash the salad mix under cold running water and dry it very carefully. It's best to use a salad spinner for this, but you can also gently dry the leaves with a paper towel. Remove the feta cheese from the brine, dry it, and crumble it into larger pieces with your fingers or cut it into cubes about 1.5 cm on each side.

Ingredients: Mieszanka sałat (rukola, roszponka), Feta cheese
Thoroughly drying the lettuce is key! Wet leaves will cause the vinaigrette to sink to the bottom of the bowl instead of coating them, making the whole salad watery. Crumbling feta with your fingers gives a more rustic, appetizing appearance.

Preparing the vinaigrette sauce

8

Prepare the dressing. In a small jar with a lid, pour in the olive oil, balsamic vinegar, liquid honey, and add the Dijon mustard. Season with two pinches of salt and freshly ground pepper. Close the jar and shake it vigorously for about 30 seconds, until all the ingredients combine into a uniform, smooth emulsion. The dressing should thicken slightly.

Ingredients: Extra virgin olive oil, Balsamic vinegar, Liquid honey, Dijon mustard, Salt, Pieprz czarny świeżo mielony
The jar method is foolproof and allows you to achieve a perfectly emulsified sauce. If you don't have a jar, you can place the ingredients in a small bowl and vigorously whisk them with a small whisk or fork, gradually adding the oil in a thin stream.

Salad composition

9

It's time to assemble the salad. On a large, flat platter or in a wide salad bowl, evenly spread the dried salad mix. On top of the green layer, scatter the cooled pieces of roasted pumpkin. Then sprinkle everything with crumbled feta cheese, toasted walnuts, and ruby pomegranate seeds. Try to distribute the ingredients evenly so that each bite is perfect.

Ingredients: Mieszanka sałat (rukola, roszponka), Hokkaido pumpkin, Feta cheese, Walnuts, Pomegranate
Serving the salad on a flat platter instead of a deep bowl allows all the ingredients to be beautifully displayed and prevents them from 'sinking' to the bottom. Do not mix everything together – a layered arrangement is more appetizing.
10

Just before serving, drizzle the salad with the prepared vinaigrette. Pour it evenly, but don't add it all at once – start with half, gently toss (or not, if you prefer) and add more if needed. The salad tastes best right after preparation, when the leaves are still crunchy.

The most important rule: always add the dressing at the very end, just before serving the salad. Adding the dressing earlier will cause the lettuce to wilt and lose its crunch due to the acid and salt in the dressing.

Fun Fact

💡

Hokkaido pumpkin, unlike most pumpkins, comes from Japan, not America. It was cultivated on the island of Hokkaido in the late 19th century. Its edible skin and nutty, slightly chestnut flavor have quickly made it popular worldwide.

Best for

Elegancka kolacja Jesienny obiad Dodatek do dania głównego Spotkanie ze znajomymi

Tips

🍽️ Serving

Serve the salad on a large, flat platter to showcase its colors. It pairs perfectly with grilled chicken breast, baked salmon, or as a standalone dish with a slice of crispy, whole grain sourdough bread. It can also be served in smaller portions as an elegant appetizer.

🥡 Storage

If you are preparing a salad in advance, store all the ingredients separately in airtight containers in the fridge: roasted pumpkin, lettuce, crumbled cheese, nuts, pomegranate seeds, and dressing in a jar. Combine them just before serving. A salad dressed with dressing is not suitable for storage, as it quickly loses freshness.

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