Fusion salad: roasted sweet potato and persimmon with quinoa, pomegranate, and miso-maple dressing - photo 1
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Fusion salad: roasted sweet potato and persimmon with quinoa, pomegranate, and miso-maple dressing

Salads Fusion cuisine 60 min Medium 3 wyświetleń ~51.67 PLN - (0)
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Description

A colorful, seasonal fusion salad combining the sweetness of roasted sweet potato and persimmon with the boldness of pomegranate seeds, crunchy walnuts, and kale. The base is nutritious quinoa, all tied together with a creamy, sweet-and-salty dressing made from white miso and maple syrup with a hint of lemon and rice vinegar. The salad is visually striking – the intense oranges, ruby pomegranate seeds, and green leaves create a contrast that catches the eye, while the harmony of flavors (umami from miso, sweetness from sweet potato and persimmon, acidity from lemon) provides a full 'wow' experience. Perfect as a light lunch, an elegant side for dinner, or a dish for a party – it’s easy to customize: you can add grilled halloumi cheese (optional variation) or serve it fully vegan without cheese. The salad provides fiber, plant protein from quinoa, and healthy fats from nuts and olive oil.

Ingredients (19)

Servings:
4
  • Quinoa (raw) 200 g
  • Sweet potato 400 g
  • Persimmon 1 szt.
  • Pomegranate (seeds) 120 g
  • Fennel 150 g
  • Kale 120 g
  • Radicchio 100 g
  • Chopped walnuts 60 g
  • White miso 40 g
  • Maple syrup 30 ml
  • Rice vinegar 30 ml
  • Extra virgin olive oil 40 ml
  • Lemon juice 30 ml
  • Chives (finely chopped) 40 g
  • Fresh coriander (chopped) 15 g
  • 🌿 Przyprawy
  • Sesame (toasted) 20 g
  • Salt 0.1 szczypt
  • Ground black pepper 2 szczypty
  • ✨ Opcjonalne
  • Halloumi cheese (for grilling) 200 g
💰 Szacowany koszt dania: ~51.67 PLN (12.92 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Quinoa

1

Rinse 200 g of raw quinoa in a sieve under cold running water for about 30 seconds, shaking vigorously until the water runs clear. Transfer the rinsed quinoa to a pot with 400 ml of water (ratio 1:2), add 1 g of salt. Bring to a boil over high heat, then reduce the heat to low, cover with a lid, and cook for 12–15 minutes, until the grain becomes translucent and a small 'tail' appears – the white seed is released outward.

Ingredients: Quinoa (raw), Salt
Use a pot with a matching lid (e.g., 1.5–2 l). If after 15 minutes the water has not been absorbed, drain the excess. Cooked quinoa is fluffy and separates with a fork.
2

After cooking, remove the pot from the heat, cover and let it sit for 5 minutes, then uncover and fluff the grains with a fork. Transfer to a large bowl and cool to room temperature (about 15–20 minutes), which will prevent the leaves in the salad from wilting.

Ingredients: Quinoa (raw)
Use a large, flat bowl to cool the quinoa faster. Do not leave it covered for too long, as it will become too moist.

Vegetables and roasting

3

Preheat the oven to 200°C (top and bottom). Peel the sweet potatoes and cut them into even cubes of about 2 cm. In a large bowl, mix the sweet potatoes with 15 g of olive oil, 1 g of salt, and 1 g of pepper (a pinch). Spread in a single layer on a baking sheet lined with parchment paper, do not overcrowd the pieces – give them space to caramelize. Bake for 25–30 minutes, turning once halfway through, until the edges are golden and the center is soft (check with a fork).

Ingredients: Sweet potato, Extra virgin olive oil, Salt, Ground black pepper
Use a baking tray measuring at least 30×20 cm. If you place the sweet potatoes too closely together, they will steam instead of browning.
4

While the sweet potatoes are baking, slice the fennel into very thin slices – it's best to use a mandoline set to thin or a sharp knife. Remove the tough stems from the kale and cut the leaves into thin strips. Chop the radicchio into thin feathers. Place the vegetables in a bowl and drizzle with 10 g of olive oil and 5 ml of lemon juice, gently mix so the leaves don't wilt.

Ingredients: Fennel, Kale, Radicchio, Extra virgin olive oil, Lemon juice
A mandoline speeds up the process and provides even thickness of slices; if you don't have one, use a sharp knife. Be careful when using the mandoline – use a protective vegetable holder.

Toasting nuts and seeds

5

In a dry pan over medium heat, toast 60 g of chopped walnuts for 2–3 minutes, shaking the pan until you feel the aroma and notice lightly browned edges. Transfer the walnuts to a plate to cool. Then, in the same pan, toast 20 g of sesame seeds for 1–2 minutes until golden.

Ingredients: Chopped walnuts, Sesame (toasted)
Use a wide, flat non-stick or cast iron skillet; toasting takes a short time — watch closely, as sesame can easily burn.

Dressing

6

In a jar or small bowl, add 40 g of white miso, 30 g of maple syrup, 30 ml of rice vinegar, 30 ml of lemon juice, and 40 g of olive oil. Whisk thoroughly or close the jar and shake vigorously for 20–30 seconds until a smooth, emulsifying emulsion forms. Taste and season gently with salt – remember that miso is already salty, so start with a very small amount.

Ingredients: White miso, Maple syrup, Rice vinegar, Lemon juice, Extra virgin olive oil, Salt, Ground black pepper
Use a small jar with a lid if you want a quickly emulsified dressing without a whisk. If the miso is clumpy, dilute it with a little warm water before mixing.

Assembly

7

To the cooled quinoa (from step 2), add the cooled, roasted sweet potatoes (from step 3), fennel, kale, and radicchio (from step 4). Gently mix to combine the ingredients. Add the pomegranate seeds and half of the toasted nuts and sesame seeds. Drizzle with 2/3 of the prepared dressing and gently mix with a fork or silicone spatula, so that the quinoa and vegetables are coated in the sauce, but the salad is not 'drenched'.

Ingredients: Quinoa (raw), Sweet potato, Fennel, Kale, Radicchio, Pomegranate (seeds), Chopped walnuts, Sesame (toasted), White miso
Use a large bowl, gently mix from the bottom up to avoid mashing the sweet potato pieces and damaging the pomegranate seeds.
8

Slice the kaki (persimmon) into thin, half-moon shapes just before serving to prevent it from becoming too sweet. Arrange the slices aesthetically on top of the salad, creating a color contrast. Sprinkle with the remaining nuts, sesame seeds, chives, and fresh cilantro. Add the rest of the dressing to taste or serve it separately.

Ingredients: Persimmon, Chives (finely chopped), Fresh coriander (chopped), Chopped walnuts, Sesame (toasted)
Kaki has a soft texture - slicing it thinly will give you a decorative effect without damaging the fruit. Use a sharp, thin knife for slicing.

Optional: grilling halloumi

9

If you are using halloumi (200 g), cut the cheese into slices about 1 cm thick. Heat a grill pan over medium-high heat, lightly brush the slices with oil (10 g) and fry for 2–3 minutes on each side until golden stripes appear and the cheese becomes soft in the middle. Arrange the slices on the salad just before serving.

Ingredients: Halloumi cheese (for grilling), Extra virgin olive oil
Halloumi easily burns — keep the pan hot but not smoking, and adjust the time depending on the thickness of the slices. For the vegan version, skip this step.

Final touches

10

Taste the salad and season with salt and pepper to your liking (remember that miso and halloumi are salty). Serve immediately – the salad tastes best fresh, when the elements are contrastingly warm (sweet potato) and cold (quinoa, raw vegetables).

Ingredients: Salt, Ground black pepper
The best serving dish is a wide platter or large plates that showcase the colors and layers of the salad.

Fun Fact

💡

Quinoa comes from the Andes, where it has been cultivated by indigenous people for thousands of years as a valuable high-protein plant; combining quinoa with Asian ingredients like miso is a modern interpretation of fusion cuisine, blending the riches of different continents.

Best for

lekki obiad buffet imprezowy kolacja świąteczna w wersji wegetariańskiej

Tips

🍽️ Serving

Serve the salad on a wide, flat platter to showcase the colors well. For an elegant effect, arrange the slices of persimmon in a fan shape in the center and sprinkle with pomegranate seeds just before serving to prevent them from hardening. Use the dressing sparingly at first — guests may want to add more salt or dressing themselves.

🥡 Storage

Store the salad separately from the dressing for up to 24 hours in airtight containers in the fridge: quinoa and roasted sweet potato store well, but add the persimmon and pomegranate fresh just before serving. Keep the halloumi separate and fry it just before serving. If the salad becomes soggy, refresh it with an extra tablespoon of olive oil and a teaspoon of lemon juice.

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