Modern salad with roasted butternut squash, kale, pomegranate, and ricotta - photo 1
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Modern salad with roasted butternut squash, kale, pomegranate, and ricotta

Wegetariańskie Salads Vegetarian Dishes 50 min Medium 13 wyświetleń ~35.94 PLN - (0)
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Description

A seasonal, modern salad that combines the sweetness of caramelized butternut squash with the savory, slightly salty ricotta salata, crunchy pecans, and fresh, tangy pomegranate. Inspired by contemporary plant-based cuisine with an Asian-European dressing based on miso and lemon. The dish is rich in textures — soft, golden squash, creamy cheese, crunchy seeds and nuts, and juicy pomegranate seeds — as well as colors: deep orange, vibrant green, and ruby red. It works wonderfully as an appetizer for dinner, a light lunch, or as part of a buffet during a gathering; it pairs well with roasted white meat, plant-based protein steaks, and grain toasts.

Ingredients (17)

Servings:
4
  • Butternut squash 800 g
  • Extra virgin olive oil 2.7 łyżki
  • wildflower honey 35 g
  • Sea salt 4 g
  • Fennel 1 szt.
  • Apple (firm, e.g. pink lady) 200 g
  • Kale, torn leaves 150 g
  • Salted ricotta 100 g
  • Pecan nuts, halves 80 g
  • Roasted pumpkin seeds 30 g
  • Pomegranate seeds (arils) 150 g
  • White wine vinegar 30 ml
  • Light miso (miso shiro) 20 g
  • Dijon mustard 15 g
  • Lemon juice 20 ml
  • 🌿 Przyprawy
  • Ground black pepper 2 szczypty
  • ✨ Opcjonalne
  • Microgreens (mix), optional 1 pęczek
💰 Szacowany koszt dania: ~35.94 PLN (8.98 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the pumpkin

1

Preheat the oven to 200°C (top and bottom). Wash the pumpkin, peel it thinly with a peeler or a large kitchen knife, and remove the seeds and membranes. Cut the flesh into even cubes about 2–3 cm on each side (even pieces bake evenly). In a large bowl, mix the pumpkin cubes with 20 g of oil and 20 g of honey, as well as 2 g of salt and 1 g of freshly ground pepper – evenly coating each piece.

Ingredients: Butternut squash, Extra virgin olive oil, wildflower honey, Sea salt, Ground black pepper
Use a large, wide baking tray lined with parchment paper so the cubes do not overlap. Use a sharp, stable knife. Note: if the pieces are too large, the center may not cook through.
2

Arrange the pumpkin in a single layer on the baking sheet. Bake in a preheated oven for 25–30 minutes, stirring gently with a spatula after 15 minutes to ensure even browning. The pumpkin is ready when the edges are slightly caramelized, and when you pierce the thickest piece with a fork, it goes in smoothly and the flesh is soft but not falling apart.

Ingredients: Butternut squash
Use kitchen gloves and a metal spatula for flipping. Do not overcrowd the baking sheet — the pieces should have space for air circulation.

Toasting nuts and seeds

3

In a medium skillet without oil, toast the pecans for 3–5 minutes over medium heat, shaking the pan often or stirring with a wooden spoon — they will smell intense and slightly brown. Transfer the nuts to a plate. In the same skillet, toast the pumpkin seeds for 2–3 minutes — they should slightly pop and turn golden.

Ingredients: Pecan nuts, halves, Roasted pumpkin seeds
Use a pan with a diameter of 24–28 cm. Note: nuts burn quickly — keep a close eye on them and do not lose sight.

Preparation of vegetables and fruits

4

Place the washed kale on a cutting board, remove the tough stems: grab the stem with both hands and slide the leaf along the stem to separate it. Tear the leaves into bite-sized pieces. Cut the fennel in half, remove the tough parts at the base, and slice very thinly into half-moons (use a mandoline or a sharp knife). Wash the apple and cut it into thin wedges, remove the core, and then slice it thinly. Extract the seeds from the pomegranate: cut the fruit in half, hold it over a bowl, and tap the brittle interior with a spoon to release the arils; remove the white parts, which are bitter.

Ingredients: Kale, torn leaves, Fennel, Apple (firm, e.g. pink lady), Pomegranate seeds (arils)
Use a sharp knife or mandoline to slice the fennel and apple thinly. If you don't have a mandoline, slice slowly and be careful with your fingers.

Preparing the dressing

5

In a jar or small bowl, combine 30 g of oil, 30 ml of white wine vinegar, 20 g of miso, 15 g of Dijon mustard, 20 ml of fresh lemon juice, and 10 g of honey (if available). Screw the jar lid on and shake vigorously or whisk in the bowl for 20–30 seconds until a smooth emulsion forms. Taste and season with 1 g of salt and 1 g of pepper if needed — the dressing should be balanced: distinct umami from the miso, acidity from the lemon, and sweetness from the honey.

Ingredients: Extra virgin olive oil, White wine vinegar, Light miso (miso shiro), Dijon mustard, Lemon juice, wildflower honey, Sea salt, Ground black pepper
Use a small jar with a lid for easy emulsifying or a whisk and bowl. If the dressing is too thick, add up to 1 tablespoon of water in 5 g increments until you reach the desired consistency.

Salad assembly

6

In a large bowl, place the torn kale, add thinly sliced fennel and apple slices. Drizzle 2/3 of the prepared dressing (save the rest for possible seasoning) and gently massage the kale leaves with your hands for 30–60 seconds — this rubbing will reduce the toughness of the leaves and make them softer and more flavorful. Add the roasted pumpkin (slightly cooled), pomegranate seeds, toasted pecans, and pumpkin seeds. Crumble the ricotta salata evenly on top with your hand or a knife.

Ingredients: Kale, torn leaves, Fennel, Apple (firm, e.g. pink lady), Butternut squash, Pomegranate seeds (arils), Pecan nuts, halves, Roasted pumpkin seeds, Salted ricotta, wildflower honey, Extra virgin olive oil
Use a large bowl and gentle movements when mixing to avoid crushing the soft pumpkin. You have the option to use two spoons or your hands to gently combine the ingredients.

Finishing and serving

7

Transfer the salad to a serving dish or arrange it on plates. Drizzle with the remaining dressing to taste. Sprinkle with microgreens, if using, for a fresh effect and decoration. For visual contrast, you can leave a few larger pieces of pumpkin and a few whole nuts on top.

Ingredients: Microgreens (mix), optional, wildflower honey
Serve the salad immediately after preparation to maintain the crunchiness of the nuts and the freshness of the microgreens. Use a large, flat platter for an attractive presentation.

Fun Fact

💡

Butternut squash originates from North America and has gained popularity in modern cuisine due to its creamy texture and ability to caramelize, which pairs perfectly with spicy-salty dressings and cheeses.

Best for

kolacja dla znajomych lekki obiad sezonowy świąteczny bufet lub przyjęcie jesienno-zimowe

Tips

🍽️ Serving

Serve slightly warm or at room temperature. The salad pairs well with crispy sourdough bread or oil-based croutons. If serving with white meat, choose roasted chicken or turkey.

🥡 Storage

Store the dressing separately in a jar in the fridge for up to 5 days. The salad can be stored in a closed container for up to 24 hours, but it's best to keep the roasted pumpkin and nuts separate to maintain their textures. Before serving, add fresh pomegranate arils and microgreens.

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