Fusion Salad: Roasted Butternut Squash with Quinoa, Caramelized Pear, and Halloumi - photo 1
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Fusion Salad: Roasted Butternut Squash with Quinoa, Caramelized Pear, and Halloumi

Salads Fusion cuisine 60 min Medium 8 wyświetleń ~45.34 PLN - (0)
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Description

Seasonal fusion salad combining the sweetness of autumn butternut squash and caramelized pear with the nutty notes of quinoa and salty, crispy halloumi. Completed with a bold dressing made from white miso, honey/maple, and lime, along with juicy pomegranate seeds. The dish combines textures: the softness of the squash, the delicate crunch of the grains, and the cheesy crust of the halloumi, while the colors - golden squash, ruby pomegranate, and green leaves - create a stunning composition. Perfect as a light lunch, an appetizer for a fusion dinner, or a side dish for lunch. Serve in a large flat bowl, sprinkled with fresh mint; it pairs wonderfully with simple sourdough bread or grilled chicken.

Ingredients Used

Ingredients (16)

Servings:
4
  • Quinoa (dry) 180 g
  • Pear (Conference) 2 szt.
  • Salad mix (baby spinach and arugula; if replacing arugula, use a winter mix) 150 g
  • Halloumi 200 g
  • Pestki granatu 120 g
  • Red onion 0.5 szt.
  • Olive oil 60 ml
  • White miso (paste) 30 g
  • butternut squash 600 g
  • Lime juice 40 ml
  • Fresh mint 0.3 pęczków
  • Maple syrup 30 ml
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Ground black pepper 2 szczypty
  • ✨ Opcjonalne
  • Toasted sesame seeds 20 g
  • Chili flakes 2 szczypty
💰 Szacowany koszt dania: ~45.34 PLN (11.33 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Unpack and prepare all the ingredients: rinse quinoa under cold water in a fine mesh strainer for about 1 minute, until the water runs clear (this will remove the bitterness of saponins). Clean the pumpkin: peel with a vegetable peeler, trim the ends, cut in half and scoop out the seeds with a spoon, then cut the flesh into cubes with sides of 2-3 cm. Wash the pears, cut in half, remove the cores with a spoon and cut each half into thick wedges (about 3-4 mm thick). Cut the halloumi into slices 8-10 mm thick. Slice the onion into thin half-moons. Tear the mint leaves from the stems and chop them into small pieces.

Ingredients: Quinoa (dry), butternut squash, Pear (Conference), Halloumi, Red onion, Fresh mint
Use a sharp kitchen knife and a cutting board with a non-slip base. Rinsing quinoa is important — if you don't have a sieve, rinse it in a bowl several times. It's easier to cut the pumpkin when it's stable – trim a small piece from the bottom to create a flat surface.

Quinoa

2

Cook quinoa: in a 1.5–2 l pot, bring 360 ml of water to a boil (the ratio is 1:2 water to quinoa). Add the rinsed quinoa to the boiling water, reduce the heat to low-medium, and cover with a lid. Cook for 12-15 minutes, until the grains absorb the water and a 'tail' appears, which is a small spiral coming out of the grains. After cooking, let it sit covered for 5 minutes, then fluff with a fork — the grains should be fluffy and slightly translucent.

Ingredients: Quinoa (dry)
Use a medium pot with a lid. Do not remove the lid too early — quinoa needs steam to puff up. Fluffing with a fork prevents sticking.

Roasted pumpkin

3

Preheat the oven to 200°C with fan (220°C without fan). Transfer the pumpkin to a large baking tray, drizzle with 20 ml of oil, and lightly salt (use 1 pinch of salt). Mix to ensure the cubes are coated with oil. Spread in a single layer (not too tightly) and bake for 25-30 minutes, until the edges start to caramelize slightly and the flesh is soft when pierced with a fork. After removing from the oven, let it sit for 5 minutes — the pumpkin will firm up slightly and hold its shape in the salad.

Ingredients: butternut squash, Olive oil, Salt
Use a large, flat baking tray lined with parchment paper. If the cubes are stacked on top of each other, they will steam instead of bake. Check for softness with a fork in the largest piece.

Caramelized pear and onion

4

In a large skillet, heat 10 ml of olive oil over medium heat. Add thin half-moon slices of red onion and sauté for 2-3 minutes until they become soft and translucent. Add the pear slices and sauté without stirring for 2 minutes to allow them to brown nicely, then gently flip and sauté for another 1-2 minutes. Add 15 ml of maple syrup (or honey) and stir for 30-60 seconds until the juice lightly caramelizes on the fruit and onion. It's ready when the pear is soft at the edges but still holds its shape.

Ingredients: Pear (Conference), Red onion, Maple syrup, Olive oil
Use a non-stick frying pan with a diameter of 24-28 cm. Don't overdo it with the honey/syrup — it should just coat the fruits and onion, not burn. If it starts to smoke, reduce the heat.

Fried halloumi

5

Heat a dry skillet (without oil) over medium-high heat. Once hot, place the halloumi slices in the skillet and fry for 1.5-2 minutes on each side until a golden, crispy crust forms. The halloumi should be firm and slightly stretchy in the middle. If the skillet sticks, add 5 ml of oil and continue frying.

Ingredients: Halloumi, Olive oil
Use a cast iron or non-stick skillet. Don't flip the cheeses too often — one confident turn will be enough. Halloumi can be cut into cubes, but slices look nicer on the plate.

Dressing

6

Prepare the miso-maple-lime dressing: in a small bowl, mix 30 g of white miso with 30 ml of maple syrup, 40 ml of lime juice, and the remaining oil (30 ml). Stir vigorously with a spoon or whisk until the dressing is smooth and slightly emulsified. Season with a pinch of salt and two pinches of freshly ground pepper. Taste — the dressing should be balanced: distinct umami from the miso, sweetness from the maple, and fresh acidity from the lime. If it is too intense, add 10-20 ml of water.

Ingredients: White miso (paste), Maple syrup, Lime juice, Olive oil, Salt, Ground black pepper
Use a small bowl and a whisk or fork. Miso is salty — add salt carefully. The dressing can be prepared in advance and chilled for up to 24 hours.

Assembly and serving

7

In a large, flat bowl, spread the salad mix, gently drizzle with 10-15 ml of olive oil, and lightly salt (0.5 pinch). On top of the salad, place 1/2 of the cooked quinoa (spread evenly), then distribute the cubes of roasted pumpkin, caramelized pears with onions (spread evenly so each serving has the flavors), slices of halloumi, and pomegranate seeds. Gently drizzle the prepared dressing over the top — start with half the amount and add more as needed (it's important not to soak the salad).

Ingredients: Salad mix (baby spinach and arugula; if replacing arugula, use a winter mix), Quinoa (dry), butternut squash, Pear (Conference), Halloumi, Pestki granatu, Olive oil, Salt
Use a large bowl with a diameter of at least 28 cm. Gradually add the dressing — it's better to use less than too much. When mixing, use two large spoons or salad spoons to avoid damaging the delicate leaves.

Decoration

8

Sprinkle the salad with chopped fresh mint and, if using, 20 g of toasted sesame seeds and 2 g of chili flakes for heat. Top with a few extra pomegranate seeds for color contrast. Serve immediately to keep the halloumi crispy.

Ingredients: Fresh mint, Toasted sesame seeds, Chili flakes, Pestki granatu
Use a fine sieve to evenly sprinkle sesame seeds. If you want a version without added salt, skip the extra salting before serving.

Serving

9

Serve the salad immediately after assembling it on large plates or in one large bowl. You can garnish each serving with an additional slice of halloumi and a mint leaf. It’s worth serving alongside pieces of roasted bread or roasted chicken (if not vegetarian).

Ingredients: Halloumi, Fresh mint
Halloumi loses its crispiness after a few minutes — serve quickly. The salad can be partially prepared (quinoa and pumpkin in advance), but assembly with the dressing and halloumi is best just before serving.

Fun Fact

💡

Quinoa was considered by the Incas as 'sacred grain' and has gained popularity worldwide in recent decades as a valuable plant protein. The combination of miso (Japanese umami) with pumpkin (a typically Western European vegetable) is an example of a culinary fusion of Eastern and Western flavors.

Best for

lunch z przyjaciółmi kolacja fusion impreza z przystawkami sezonowe przyjęcie jesienne

Tips

🍽️ Serving

Serve the salad in a large, flat bowl to showcase the colors. For a contrasting effect, serve warm elements (pumpkin, halloumi) on cold lettuce — this provides a pleasant taste experience. If preparing in advance, do not mix the dressing with the salad — just drizzle it over the pumpkin and halloumi, and do the rest just before serving.

🥡 Storage

Store cooked quinoa and roasted pumpkin separately in airtight containers in the fridge for up to 2 days. Store halloumi separately and heat it in a pan before serving to regain its crispiness. The dressing can be stored in the fridge for up to 4 days. Once combined, the salad tastes best fresh — do not store with the dressing for longer than a few hours.

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