Fusion Salad: Roasted Butternut Squash with Persimmon, Grilled Halloumi, and Miso-Sesame Dressing - photo 1
← Recipes

Fusion Salad: Roasted Butternut Squash with Persimmon, Grilled Halloumi, and Miso-Sesame Dressing

Pikantne Salads Fusion cuisine 60 min Medium 6 wyświetleń ~40.64 PLN - (0)
Rate:
(0)
Start Cooking

Description

A bold, seasonal fusion salad combining the sweetness of roasted pumpkin and kaki (persimmon) with the spicy-salty halloumi and a creamy dressing made from white miso and sesame oil. The composition balances textures — soft, caramelized pumpkin, juicy pomegranate seeds, and crunchy pumpkin seeds — as well as contrasting flavors: umami from the miso, sweetness from honey (optional), and acidity from rice vinegar. This dish is perfect as a light lunch, an impressive appetizer at a party, or as part of a vegetarian dinner. It looks very striking on the plate: golden-orange cubes of pumpkin and kaki, white-golden slices of halloumi, and red pomegranate pearls. Serve immediately after assembling to maintain the contrast of temperatures and textures.

Ingredients (19)

Servings:
4
  • Butternut squash 500 g
  • Kaki (persimmon), soft, ripe 2 szt.
  • Halloumi 240 g
  • Salad mix (arugula, lamb's lettuce, radicchio in small amounts) 120 g
  • Pomegranate seeds 80 g
  • Red onion 0.8 szt.
  • White miso paste 30 g
  • Rice vinegar 30 ml
  • Soy sauce (or tamari for a gluten-free option) 15 ml
  • Sesame oil 20 ml
  • Olive oil 30 ml
  • Garlic 2 ząbki
  • Fresh ginger 10 g
  • Lemon juice 15 ml
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Ground black pepper 1 szczypta
  • ✨ Opcjonalne
  • Honey 25 ml
  • Roasted pumpkin seeds 30 g
  • Nasiona sezamu 0.7 łyżka
💰 Szacowany koszt dania: ~40.64 PLN (10.16 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Ingredient Preparation

1

Wash all fresh ingredients under cold running water. Dry the pumpkin, peel it with a vegetable peeler (be careful, the pumpkin has a tough skin) and cut it into slices, then into cubes about 2 cm on each side. Cut the kaki in half and scoop out the seeds (if there are any) with a spoon, then cut the flesh into thick slices or cubes similar to the pumpkin. Peel the onion and cut it into thin feathers. Rinse the lettuce and dry it in a salad spinner or gently pat it dry with a paper towel.

Ingredients: Butternut squash, Kaki (persimmon), soft, ripe, Red onion, Salad mix (arugula, lamb's lettuce, radicchio in small amounts)
Use a sharp knife and a stable cutting board. It's easier to cut the pumpkin after trimming both ends and supporting the slices. If you don't have a salad spinner, lay the leaves on a clean towel and gently pat them dry.

Roasting pumpkin

2

Preheat the oven to 200°C (top and bottom). In a large bowl, mix the pumpkin cubes with 15 ml of olive oil (half the amount listed in the ingredients), 1 g of salt, and 0.5 g of pepper. Spread evenly on a baking sheet lined with parchment paper in a single layer, so the pieces do not touch. Bake for 25-30 minutes, stirring with a spoon after 15 minutes, until the pumpkin is tender and starts to caramelize slightly (brown edges and softness when pierced with a knife).

Ingredients: Butternut squash, Olive oil, Salt, Ground black pepper
The best is a baking tray with edges and parchment paper. Check the softness with a fork — it should go in without resistance. Don't overcrowd the tray, as the pumpkin won't brown.

Preparation of persimmon

3

If the persimmons are very ripe and soft, you can gently sauté them in a pan to lightly caramelize the surface: heat a non-stick pan over medium heat, add 1 teaspoon of oil (about 5 ml) and fry the persimmon slices for 1-2 minutes on each side until they soften slightly and a golden-brown color appears. If the persimmons are firm and you want to keep them fresh, skip the frying and use raw slices.

Ingredients: Kaki (persimmon), soft, ripe, Olive oil
Use a pan with a diameter of 24-26 cm. The persimmons will quickly fall apart if they are too soft — fry briefly and gently flip with a spatula.

Preparing halloumi

4

Cut the halloumi into slices about 1 cm thick (you will get about 8 slices). Heat a dry non-stick or grill pan over medium-high heat. If you're worried about sticking, add 5-10 ml of olive oil. Place the slices in the hot pan and fry for 1.5-2 minutes on each side until a golden, crispy crust forms. The halloumi should be firm and have distinct golden stripes.

Ingredients: Halloumi, Olive oil
Use a silicone or wooden spatula to avoid damaging the slices. Do not fry for too long — the cheese should brown but not melt.

Preparation of miso-sesame dressing

5

In a small bowl, combine 30 g of white miso, 30 ml of rice vinegar, 15 ml of soy sauce, 20 ml of sesame oil, 15 ml of lemon juice, 10 g of freshly grated ginger, and 10 g of finely chopped or minced garlic. Optionally, add 25 g of honey if you want to soften the flavor and balance the acidity (for vegans, substitute with maple syrup). Whisk or use an immersion blender for 10-15 seconds until the dressing becomes smooth and slightly creamy. Taste and adjust with 1 g of salt and 0.5 g of pepper if needed.

Ingredients: White miso paste, Rice vinegar, Soy sauce (or tamari for a gluten-free option), Sesame oil, Lemon juice, Fresh ginger, Garlic, Honey
Use a spoon or silicone spatula to thoroughly spread the miso paste; a blender will break up the lumps and homogenize the dressing. If the dressing is too thick, add 5-10 ml of water.

Roasting pumpkin seeds and sesame seeds (optional)

6

In a dry, medium-sized skillet, toast 30 g of pumpkin seeds for 2-3 minutes over medium heat, shaking the skillet every few seconds until they start to sizzle and lightly darken. In a separate short process, toast 10 g of sesame seeds for 1-2 minutes until golden. Set aside to cool.

Ingredients: Roasted pumpkin seeds, Nasiona sezamu
Seeds and sesame burn quickly — keep the pan moving and watch the color. Use a dry pan without fat.

Assembling the salad

7

In a large bowl, gently mix 120 g of salad mix with 80 g of pomegranate seeds and slivers of 120 g of red onion. Add the roasted pumpkin (whole from the baking tray) and slices of kaki (fried or raw depending on your choice). Drizzle with 2/3 of the prepared dressing (leave 1/3 for possible seasoning). Gently mix with your hands or two spoons to avoid damaging the leaves. Arrange the salad on a large platter or on individual plates.

Ingredients: Salad mix (arugula, lamb's lettuce, radicchio in small amounts), Pomegranate seeds, Butternut squash, Kaki (persimmon), soft, ripe, Red onion, White miso paste
Gently mix, holding the lettuce by both ends or using two large spoons. Add the dressing gradually — you can always add more, but it's hard to remove it if you overdo it.

Finishing and serving

8

Evenly distribute the grilled slices of halloumi on top of the salad. Sprinkle with toasted pumpkin seeds and optionally sesame seeds (if using). Drizzle the remaining dressing in places where you want more umami and glaze. Season to taste with a small amount of salt (keeping in mind that halloumi is already salty) and freshly ground pepper. Serve immediately — the cheese tastes best warm, and the salad fresh.

Ingredients: Halloumi, Roasted pumpkin seeds, Nasiona sezamu, White miso paste
Use tongs to arrange the halloumi slices to avoid damaging the composition. If you are preparing the salad in advance, keep the halloumi and dressing separate and combine them 2-3 minutes before serving.

Optional serving variations

9

For the vegan version: skip the halloumi and honey; replace halloumi with sliced and grilled smoked tofu (about 200 g) and honey with maple syrup. For a spicier character, add thin slices of fresh chili or sprinkle with chili flakes.

If you are switching to vegan ingredients, adjust the salt in the dressings, as tofu is less salty than halloumi.

Fun Fact

💡

Halloumi comes from Cyprus and is traditionally made from a mixture of sheep's and goat's milk; due to its high melting point, it is perfect for grilling. The combination of miso (Japan) and pomegranate is an example of culinary fusion, blending the flavors of Asia and the Middle East.

Best for

wieczorne przyjęcie lekki obiad wegetariański impreza sezonowa (jesień/zima)

Tips

🍽️ Serving

Serve the salad immediately after arranging the halloumi, while the cheese is still warm — the contrast of temperatures and textures enhances the enjoyment of eating. Layer the ingredients on the plate: lettuce at the bottom, pieces of pumpkin and persimmon in the middle, halloumi on top, and sprinkle the toppings (pomegranate, seeds) last.

🥡 Storage

Store separately: roasted pumpkin and dressing in airtight containers in the fridge for up to 2 days; keep halloumi chilled for up to 3 days. Do not mix the salad long before serving — the leaves will wilt. Briefly heat the halloumi in a pan before serving if it has been stored.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Autumn salad with roasted butternut squash, kale, persimmon, and halloumi 45 min

Autumn salad with roasted butternut squash...

Salads
Mini tartlets with goat cheese cream, roasted beetroot, and pomegranate seeds 90 min

Mini tartlets with goat cheese cream, roas...

Snacks
Sparkling Winter Drink with Clementine and Pomegranate 25 min

Sparkling Winter Drink with Clementine and...

Drinks
Autumn salad with roasted butternut squash, caramelized apples, and toasted nuts 90 min

Autumn salad with roasted butternut squash...

Salads
Warm winter salad with roasted pumpkin, beetroot, quinoa, and goat cheese 75 min

Warm winter salad with roasted pumpkin, be...

Salads
Modern salad with roasted butternut squash, kale, pomegranate, and ricotta 50 min

Modern salad with roasted butternut squash...

Salads

Recipe Categories

Salads
Salads in: Valentine's Day

Fresh and healthy salads that will be a perfect complement to a Valentine's Day dinner.

See all recipes in this category
Fusion cuisine
Fusion cuisine

Fusion cuisine is a bold combination of culinary traditions from different corners of the world. Asian-European pairings, Mexican-Japanese experiments, and Mediterranean-Asian fusions. Sushi burritos, ramen burgers, kimchi pierogi, and curry pizza - the boundaries of flavor do not exist. Our reci...

See all recipes in this category
Reklama