Fusion salad: roasted butternut squash with Brussels sprouts, fennel, and miso-lime dressing - photo 1
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Fusion salad: roasted butternut squash with Brussels sprouts, fennel, and miso-lime dressing

Salads Fusion cuisine 60 min Medium 9 wyświetleń ~41.23 PLN - (0)
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Description

Seasonal fusion salad combining the sweetness of roasted butternut squash with the crunch of Brussels sprouts and the anise aroma of fennel, complemented by juicy pomegranate seeds and golden halloumi cheese. The miso-lime dressing with a hint of sesame and honey adds umami and freshness to the dish, while toasted buckwheat and sesame provide textural contrast. The dish is visually striking (the contrast of orange squash and red pomegranate) and works wonderfully as a light lunch, an elegant appetizer for a gathering, or a side to a main course. The fusion character draws inspiration from Mediterranean and East Asian cuisines, combining roasting techniques, searing cheese, and simple emulsifying of the dressing. Recommended serving: on a large platter, sprinkled with fresh cilantro and an extra portion of toasted seeds for contrast.

Ingredients Used

Ingredients (18)

Servings:
4
  • Brussels sprouts (small heads) 300 g
  • Fennel (bulb) 0.8 szt.
  • Pomegranate seeds (arils) 150 g
  • Halloumi 200 g
  • White miso 60 g
  • Honey 30 ml
  • Lime juice 60 ml
  • Sesame oil 15 ml
  • Soy sauce 30 ml
  • Toasted buckwheat (crunchy) 60 g
  • Fresh coriander (bunch) 1 pęczek
  • butternut squash 800 g
  • Olive oil 20 ml
  • Toasted sesame seeds 30 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Black pepper 4 szczypty
  • ✨ Opcjonalne
  • Roasted pumpkin seeds 40 g
  • Chili flakes 2 szczypty
💰 Szacowany koszt dania: ~41.23 PLN (10.31 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the vegetables

1

Preheat the oven to 200°C (top-bottom). Peel the pumpkin with a sharp knife, cut it in half, remove the seeds with a spoon, and cut the flesh into even cubes about 2 cm on each side. Transfer the cubes to a large bowl. Clean the Brussels sprouts by removing the outer leaves, and cut each head in half lengthwise. Wash the fennel, trim the tough ends, and slice very thinly (preferably on a mandoline) into slices about 1–2 mm thick; if you don't have a mandoline, use a sharp knife to cut thin slices.

Ingredients: butternut squash, Brussels sprouts (small heads), Fennel (bulb)
Use a large cutting board and a sharp knife for the pumpkin (the hard skin requires a stable motion). A mandoline will speed up slicing the fennel, but be careful with your fingers — use a protective holder.

Roasting the pumpkin and partially preparing the Brussels sprouts

2

In a bowl with pumpkin, add 15 g of olive oil (1 tablespoon), 1 g of salt, and 1 g of pepper (along with the spices) and mix thoroughly by hand or with a spoon so that each piece is lightly coated with oil. Spread the pumpkin cubes evenly on a baking sheet lined with parchment paper (do not layer them), and bake in a preheated oven for 25–30 minutes until the edges are lightly browned and the center becomes soft — you can check this with a fork, which should easily go in but not completely mash the piece. On another baking sheet, mix the halved Brussels sprouts with the remaining olive oil (5 g), a pinch of salt (1 g), and place them next to the pumpkin for 15 minutes of baking; the Brussels sprouts should be lightly browned on the edges while keeping the inside crunchy.

Ingredients: butternut squash, Brussels sprouts (small heads), Olive oil, Salt, Black pepper
It's best to bake the pumpkin and Brussels sprouts on separate trays so they have space and don't steam. If you're using a convection oven, reduce the time by 5 minutes and monitor the browning.

Preparation of roasted buckwheat crisps and sesame

3

In a dry skillet (preferably cast iron or with a thick bottom), add 60 g of roasted buckwheat and toast it over medium heat for 2–3 minutes, stirring constantly, until it starts to smell nutty and lightly crackle. Transfer to a bowl. In the same skillet (if dry), add 30 g of sesame seeds and toast for 1–2 minutes until they turn golden and release a strong aroma; remove from the skillet before they start to darken.

Ingredients: Toasted buckwheat (crunchy), Toasted sesame seeds
Use medium heat and stir constantly — buckwheat and sesame can quickly go from perfectly toasted to burnt. If you see dark spots, discard and repeat with lower power.

Preparation of miso-lime dressing

4

In a medium bowl, combine 60 g of white miso, 30 g of honey (2 tablespoons), and 60 ml of lime juice. Add 30 g of soy sauce (2 tablespoons) and 15 g of sesame oil (1 tablespoon). Whisk vigorously with a whisk or fork until a smooth, slightly thick emulsified dressing forms. If the mixture is too thick, add 5 ml of water at a time and stir until you achieve a liquid emulsion consistency that easily drips off a spoon.

Ingredients: White miso, Honey, Lime juice, Sesame oil, Soy sauce
Use a small whisk or fork. Miso may be lumpy — break it down thoroughly, preferably by first mixing the miso with lime juice, and only then adding the oils.

Frying halloumi

5

Cut the halloumi into slices about 1 cm thick. Heat a non-stick pan over medium heat, add 1 teaspoon of oil (about 5 g) directly to the pan. When the oil is slightly heated (it should shimmer lightly), place the cheese slices in the pan and fry for 2–3 minutes on each side until golden, firm crusts form. Transfer to a paper towel to drain excess fat.

Ingredients: Halloumi, Olive oil
Do not flip the cheese too often — allow a golden crust to form on the surface. Use a spatula with a thin edge for easy flipping.

Final preparation of the vegetables

6

Remove the pumpkin and Brussels sprouts from the oven. The pumpkin should be soft and slightly caramelized; the Brussels sprouts should be golden at the edges and slightly crunchy. Set aside to cool slightly (5 minutes). Then, in a large bowl, combine the roasted pumpkin, Brussels sprouts, thinly sliced fennel, and 150 g of pomegranate seeds. Gently mix with a wooden spoon to combine the ingredients, but do not crush the pomegranate seeds.

Ingredients: butternut squash, Brussels sprouts (small heads), Fennel (bulb), Pomegranate seeds (arils)
Gently stir using a wide spoon - the pumpkin is soft and may break apart with too vigorous mixing.

Assembly of the salad and seasoning

7

Drizzle the salad with the prepared dressing in an amount of about 60–80 g (spread it evenly, but don’t overdo it — the dressing should enhance the flavor). Add 30 g of toasted sesame and 60 g of roasted buckwheat for crunch. Season to taste with an additional 1–2 g of salt and freshly ground black pepper if needed. Gently mix.

Ingredients: White miso, Honey, Lime juice, Toasted sesame seeds, Toasted buckwheat (crunchy), Salt, Black pepper
Add the dressing gradually — it's better to add salt later than to oversalt the salad. The taste of miso and soy sauce is salty, so taste first before adding more salt.

Finish / Serving

8

Arrange the salad on a large platter or individual plates. Evenly place the fried slices of halloumi on top. Sprinkle everything with fresh cilantro (30 g bunch) torn by hand and optionally add 40 g of toasted pumpkin seeds for extra texture and 2 g of chili flakes if you want a spicy touch. Serve immediately to keep the halloumi warm and crispy.

Ingredients: Halloumi, Fresh coriander (bunch), Roasted pumpkin seeds, Chili flakes
Use a large, flat platter — this will showcase the colors (the orange of the pumpkin, the red of the pomegranate, the gold of the cheese). It's best to place the halloumi on top just before serving, so it doesn't soften from the dressing.

Fun Fact

💡

Miso comes from Japan and is traditionally used in soups — here, used as a dressing base, it adds deep umami to the dish, combining Asian flavors with Mediterranean roasting techniques for vegetables.

Best for

zimowe przyjęcie lekki obiad kolacja dla gości wegetariańskie menu świąteczne

Tips

🍽️ Serving

Serve the salad immediately after arranging the halloumi, so the cheese remains warm and slightly crispy. If preparing in advance, roast the pumpkin and Brussels sprouts up to 3 hours before serving and store separately at room temperature, and fry the halloumi just before serving. Serve with good, dark bread or slightly warm grains as a side.

🥡 Storage

Store the unmixed components (roasted pumpkin and Brussels sprouts, toasted buckwheat, dressing) separately in the fridge for up to 48 hours. The combined salad should not be stored for longer than 24 hours — the pumpkin will become soft, and the halloumi will lose its crunch. Reheat the components (pumpkin and Brussels sprouts) in the oven for 8–10 minutes at 160°C before serving again.

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