Modern Winter Salad with Roasted Pumpkin, Clementines, Blood Orange, and Pomegranate - photo 1
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Modern Winter Salad with Roasted Pumpkin, Clementines, Blood Orange, and Pomegranate

Salads Vegetarian Dishes 60 min Medium 5 wyświetleń ~31.88 PLN - (0)
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Description

A seasonal, modern salad that combines the sweetness of roasted butternut squash with the aroma of fennel, the freshness of kale, and juicy segments of blood orange and persimmon. The additions of pumpkin seeds and toasted hazelnuts bring a contrast of textures, while the dressing made from olive oil and honey enhances the flavor of the fruits. The dish is visually striking (intense colors: orange, deep red, green leaves) and balanced in taste — sweet-salty with a hint of acidity. Perfect for winter dinners, elegant gatherings, or as a light lunch; it can be served as a vegetarian salad or enriched with ricotta salata cheese (optional). Recipe variant: 8b034b6e.

Ingredients Used

Ingredients (18)

Servings:
4
  • Butternut squash - flesh 600 g
  • Kale — leaves 140 g
  • Fennel (bulb) — thinly sliced 200 g
  • Kaki / persimmon (fuyu) — peeled and chopped 300 g
  • Blood orange — peeled, segmented 300 g
  • Pomegranate seeds (arils) 100 g
  • Pumpkin seeds — roasted 40 g
  • Hazelnuts — roasted, chopped 60 g
  • Extra virgin olive oil — for the dressing 3 łyżki
  • Olive oil — for roasting pumpkin 1 łyżka
  • wildflower honey 30 g
  • Dijon mustard 15 g
  • Lemon juice 30 ml
  • Juice from segmented oranges 60 ml
  • 🌿 Przyprawy
  • Table salt 3 g
  • Ground black pepper 2 szczypty
  • ✨ Opcjonalne
  • Tahini (sesame paste) — optionally for the dressing 2 łyżki
  • Ricotta salata — for crumbling (optional) 80 g
💰 Szacowany koszt dania: ~31.88 PLN (7.97 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Roasting pumpkin

1

Preheat the oven to 200°C (top-bottom) or 190°C with convection. Peel the pumpkin with a knife (cut off the top and bottom), cut it in half, remove the seeds with a spoon, and dice the flesh into cubes about 2 cm on each side. Place the cubes in a large bowl, drizzle with baking oil (15 g), add 1 g of salt and about 1 pinch of pepper. Mix thoroughly with your hands or a large spoon to ensure all pieces are evenly coated. Arrange the cubes in a single layer on a baking sheet lined with parchment paper so that the pieces do not touch (this will ensure caramelization). Bake for 25–30 minutes, turning halfway through (after 12–15 minutes) – the pieces are ready when the edges start to brown and a fork goes into the flesh easily.

Ingredients: Butternut squash - flesh, Olive oil — for roasting pumpkin, Table salt, Ground black pepper
Use a large baking tray and parchment paper. Don't overcrowd the tray – if there are many pieces, bake in batches, otherwise they will steam instead of browning nicely. Use a silicone spatula or wooden spoon for mixing.

Toasting seeds and nuts

2

In a medium skillet (preferably cast iron or non-stick), dry roast the pumpkin seeds (40 g) for 3–5 minutes over medium heat, stirring constantly, until they start to pop slightly and release a nutty aroma. Transfer the seeds to a bowl. In the same skillet, roast the hazelnuts (60 g) for 4–6 minutes until the skin begins to crack and the nuts are fragrant. Once cooled, chop the nuts coarsely. Be careful not to burn them — a burnt taste is bitter.

Ingredients: Pumpkin seeds — roasted, Hazelnuts — roasted, chopped
Use a dry wide skillet. If you prefer, you can roast the seeds and nuts in the oven: 170°C, 6–8 minutes. Store the roasted ingredients on a separate cutting board from the raw vegetables.

Preparation of kale and fennel

3

Wash the kale under running water, shake off excess water, and dry it in a salad spinner or with paper towels. Tear off the inner, thick stems by hand (pull the leaf along the stem) and finely chop the leaves into bite-sized pieces about 2–3 cm wide. Place the chopped kale in a large bowl, add 1 g of salt and three teaspoons of oil for the dressing (part of the prepared 45 g) and massage the leaves with your hands (squeeze and stretch) for 2–3 minutes until the leaves soften and change to a darker color – this indicates that they are well "massaged" and less bitter. Peel the fennel from the outer tougher layers, cut off the end, and remove the fronds (save a small amount of fronds for decoration). Cut the bulb in half and slice it very thinly (preferably using a mandoline set to 1–2 mm), if you don't have a mandoline – use a very sharp knife and cut as thinly as possible. After slicing, sprinkle the slices with a little salt (a pinch) and set aside for 5 minutes to soften slightly.

Ingredients: Kale — leaves, Fennel (bulb) — thinly sliced, Table salt, Extra virgin olive oil — for the dressing
Use gloves if you have sensitive hands — massaging kale can be sticky. A mandoline speeds up slicing fennel; if you're not using one, ensure the vegetable is stable while cutting.

Segmenting citrus fruits and preparing persimmon

4

Prepare the oranges: cut off the top and bottom so that the fruit stands stable on the board. Use a knife to remove the skin and white membranes, guiding the knife along the curve of the fruit. Holding the fruit over a bowl, cut the segments along the membranes, allowing the segments to fall into the bowl, and reserve the juice for the dressing. Slice or wedge the persimmon (depending on size), remove the stem, and cut into bite-sized pieces; the Fuyu variety does not need peeling if the skin is thin and unblemished.

Ingredients: Blood orange — peeled, segmented, Kaki / persimmon (fuyu) — peeled and chopped
When segmenting oranges, collect the juice — use it in the dressing, it will enhance the flavor of the salad. Use a sharp knife and a stable wooden cutting board.

Preparing the dressing

5

In a medium bowl, pour in extra virgin olive oil (45 g), add honey (30 g), Dijon mustard (15 g), lemon juice (30 g), segmented orange juice (60 ml), salt (3 g), and pepper (2 pinches). Whisk vigorously or seal a jar tightly and shake vigorously for 20–30 seconds until the ingredients combine and the dressing becomes slightly thick. If you want creaminess, add tahini (optional 30 g) and mix until you achieve a smooth emulsion. Taste and adjust with lemon juice or salt if necessary - the dressing should be balanced between the sweetness of the honey and the acidity of the citrus.

Ingredients: Extra virgin olive oil — for the dressing, wildflower honey, Dijon mustard, Lemon juice, Juice from segmented oranges, Tahini (sesame paste) — optionally for the dressing, Table salt, Ground black pepper
Use a small bowl and a whisk or a jar with a capacity of at least 300 ml. If you are using tahini, you may need an extra splash of warm water to achieve a smooth consistency.

Salad assembly

6

When the pumpkin is still slightly warm (wait 4–5 minutes after taking it out of the oven), place the masked kale in a large bowl, add the chopped fennel and half of the dressing (about 50%), and gently mix with your hands or a large spoon — you want the leaves and fennel slices to be lightly coated with the sauce. Add the roasted pumpkin (warm adds a pleasant contrast to the salad), orange segments, pieces of persimmon, and pomegranate arils. Gently mix so as not to crush the fruit segments — work from the bottom of the bowl upwards, lifting the ingredients.

Ingredients: Kale — leaves, Fennel (bulb) — thinly sliced, Butternut squash - flesh, Blood orange — peeled, segmented, Kaki / persimmon (fuyu) — peeled and chopped, Pomegranate seeds (arils), Extra virgin olive oil — for the dressing
Use a large wooden or silicone spoon for mixing. Stir gently — the fruits are delicate. If the salad seems dry after mixing, add the remaining dressing one tablespoon at a time.

Finishing and serving

7

Transfer the salad to a flat platter or onto four plates. Evenly sprinkle with toasted pumpkin seeds and chopped hazelnuts. If using ricotta salata (optional 80 g), crumble it with your fingers evenly on top. Garnish with delicate fronds of fennel for a contrast of green. Serve immediately — best when the pumpkin is still slightly warm and combines with the cool, juicy fruits.

Ingredients: Pumpkin seeds — roasted, Hazelnuts — roasted, chopped, Ricotta salata — for crumbling (optional)
Use a flat platter or a plate with a diameter of ~26–28 cm for the colors to stand out. Add the cheese just before serving. Additionally, you can add a tablespoon of tahini mixed with a little water as a decorative drizzle (optional).

Additional tips

8

Taste the salad after the first mixing and season with salt, pepper, or an additional teaspoon of lemon juice if needed. If you are preparing the salad in advance (max 2 hours), store the dressing separately and add it just before serving to prevent the leaves from wilting. Store any leftovers in a closed container in the fridge for a maximum of 24 hours.

Ingredients: Extra virgin olive oil — for the dressing, Table salt, Ground black pepper
Do not store the salad with dressing for longer than 2 hours before serving — the fruits and kale change texture. If you want to prepare the elements in advance: roast the pumpkin and toast the seeds the day before, store separately in the refrigerator.

Fun Fact

💡

Pomegranate was a symbol of fertility and rebirth in ancient mythology; combining it with pumpkin in a winter salad is a modern twist on traditional, seasonal flavors.

Best for

zimowe przyjęcia eleganckie kolacje świąteczne bufety lekki obiad

Tips

🍽️ Serving

Serve on flat, light-colored plates to highlight the contrast of colors. Optionally, add freshly ground pepper just before serving. For a heartier version, you can serve with a slice of rye bread or with roasted chickpea rounds.

🥡 Storage

Individual components (roasted pumpkin, toasted seeds, and nuts) can be stored separately in the refrigerator for up to 48 hours in airtight containers. Dressings made of oil and honey can be kept in a jar in the refrigerator for up to 5 days (warm to room temperature and mix before use). Salad with dressing should be stored for a maximum of 24 hours, but the vibrant appearance and crunchiness will be best when served immediately.

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