Fusion salad with roasted butternut squash, kale, quinoa, and pomegranate with miso-lemon dressing - photo 1
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Fusion salad with roasted butternut squash, kale, quinoa, and pomegranate with miso-lemon dressing

Pikantne Salads Fusion cuisine 60 min Medium 11 wyświetleń ~40.36 PLN - (0)
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Description

A seasonal, impressive fusion salad combining the sweetness of roasted butternut squash with slightly bitter kale, refreshing pear, and juicy pomegranate seeds. It features a protein base of quinoa and crunchy additions of toasted pecans and sesame seeds. The dressing made from white miso paste, lemon juice, honey, and fresh ginger adds umami and freshness to the dish — a blend of flavors straight from the fusion of Asian and Mediterranean cuisines. The salad is colorful, has diverse textures (soft squash, crunchy nuts, juicy pomegranate), and is perfect as a light lunch, a side dish for main courses, or an elegant appetizer for dinner. Served on a large platter, it will catch the eye and invite guests to the table.

Ingredients Used

Ingredients (16)

Servings:
4
  • butternut squash 600 g
  • Kale 150 g
  • Pear 1 szt.
  • Dry quinoa 160 g
  • Extra virgin olive oil 30 ml
  • White miso paste 30 g
  • Lemon juice 30 ml
  • Honey 20 ml
  • Soy sauce 15 ml
  • Fresh ginger 10 g
  • Garlic 2 ząbki
  • Pestki granatu 100 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Black pepper 2 szczypty
  • ✨ Opcjonalne
  • Sesame seeds 10 g
  • Walnuts 80 g
💰 Szacowany koszt dania: ~40.36 PLN (10.09 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Preheat the oven to 200°C (top-bottom). Line a large baking tray with parchment paper. Wash the pumpkin thoroughly, cut it in half, remove the seeds with a spoon, and chop the flesh into even cubes about 2-3 cm on each side. Wash the kale, separate the leaves from the tough stems, and chop into smaller pieces (about 1-2 cm wide). Wash the pear and slice it thinly across, keeping some of its shape. Prepare the pomegranate seeds by cutting the fruit in half and extracting the seeds into a bowl (be careful not to splash the juice).

Ingredients: butternut squash, Kale, Pear, Pestki granatu
Use a sharp knife to cut the pumpkin and pear, along with a large cutting board. When cutting the pumpkin, try to cut it into even pieces so they bake evenly. If you have kitchen gloves, use them to hold the pumpkin. The seeds of the pomegranate are easier to extract by tapping a spoon on the cut half over a bowl.

Roasting pumpkin

2

Place the chopped pumpkin on a baking sheet in a single layer. Drizzle with half of the olive oil (15 g) and gently salt (1 pinch) and pepper (0.5 pinch). Mix by hand or with a spatula to ensure the oil evenly coats the pieces. Bake in a preheated oven for 25-30 minutes, turning the pieces over halfway through. The pumpkin is ready when the edges of the pieces start to caramelize slightly and when you pierce them with a fork, you feel softness (the fork goes in easily, but the pieces do not fall apart completely).

Ingredients: butternut squash, Extra virgin olive oil, Salt, Black pepper
Use a large baking tray so that the pieces do not overlap (otherwise they will steam instead of bake). The best size is a tray with a rim of 30x40 cm. If your oven has a convection setting, reduce the temperature by 10-15°C and monitor the time — the pumpkin may brown faster.

Preparing quinoa

3

Rinse the quinoa in a fine mesh strainer under cold running water for about 1 minute, shaking the strainer vigorously. In a medium pot, combine the rinsed quinoa (160 g) and cold water in a 1:2 ratio (320 ml). Add 1/2 teaspoon of salt (about 1 g). Bring to a boil over high heat, then reduce the heat to the lowest setting, cover with a lid, and cook for 12-15 minutes, until the grains become translucent and a 'tail' (white thread) appears. Turn off the heat and let it sit covered for 5 minutes, then fluff with a fork.

Ingredients: Dry quinoa, Salt
Use a pot with a good lid to keep the steam in. If after 15 minutes the water hasn't been fully absorbed, simmer uncovered for 1-2 minutes. Fluffing with a fork prevents the grains from sticking together.

Toasting nuts and sesame seeds

4

If you are using pecans (optional), heat a dry skillet over medium heat. Add the nuts (80 g) and toast them for 3-4 minutes, stirring with a wooden spoon, until they become fragrant and lightly browned. Transfer to a cutting board and, once they cool for a minute, chop coarsely with a knife. In the same skillet, toast the sesame seeds (10 g) for 1-2 minutes until golden — shake the skillet to prevent burning. Set aside to cool.

Ingredients: Walnuts, Sesame seeds
Use a pan with a diameter of about 24-26 cm without fat (dry pan). Monitor the temperature, as nuts and sesame can burn quickly — the smell of burning is a sign that you need to immediately remove the pan from the heat.

Preparation of miso-lemon dressing

5

In a small bowl, dissolve the miso paste (30 g) in a tablespoon (15 g) of warm, but not hot, water, stirring with a teaspoon until smooth. Add lemon juice (30 ml), honey (20 g), soy sauce (15 g), grated (finely) fresh ginger (10 g), and minced garlic (10 g). Pour in the remaining oil (15 g) in a thin stream, vigorously mixing with a fork or whisk until the dressing becomes emulsified. Season with 1 pinch of salt and 0.5 pinch of freshly ground pepper, taste, and adjust the sweet-sour-salty balance if necessary.

Ingredients: White miso paste, Lemon juice, Honey, Soy sauce, Fresh ginger, Garlic, Extra virgin olive oil, Salt, Black pepper
Use a small bowl and a whisk or fork. If the dressing is too thick, add a teaspoon of water (5-10 ml) and mix. The dressing should be smooth, slightly shiny, and have a balanced flavor — salty from the miso/soy, sour from the lemon, and gently sweet from the honey.

Salad assembly

6

In a large, flat bowl, spread the warm, fluffed quinoa as a base. Evenly distribute the roasted pumpkin on top. Add the chopped kale (150 g) and gently mix with the remaining oil (optionally using a spoon) so that the leaves are not dry — use your hands or two large spoons. Arrange the pear slices and sprinkle the salad with pomegranate seeds (100 g). Top with chopped pecans and toasted sesame seeds. Drizzle everything evenly with the prepared dressing — preferably in two rounds: half right away, and half just before serving if the salad needs to wait.

Ingredients: Dry quinoa, butternut squash, Kale, Pear, Pestki granatu, Walnuts, Sesame seeds, Extra virgin olive oil, White miso paste
Use a large mixing bowl (28-30 cm in diameter) or a flat platter. Gently mix to avoid crushing the pumpkin. If the salad is to be served immediately, drizzle the entire dressing; if you are preparing in advance, serve extra dressing in a sauceboat.

Seasoning and Serving

7

Taste the salad and season with additional salt or freshly ground pepper if needed. Drizzle with the remaining dressing if you haven't added it yet. Garnish with a few kale leaves and some extra pomegranate seeds for color contrast. Serve immediately to maintain the crunch of the nuts and the freshness of the ingredients.

Ingredients: Salt, Black pepper, Pestki granatu
Serve the salad on a large, light-colored platter — the color contrast will enhance the visual effect. If you are storing leftovers, keep the dressing separate and add it before serving.

Fun Fact

💡

Quinoa was cultivated by the Incas as the 'mother of all grains' and has been valued for centuries for its high protein content; miso, on the other hand, is a traditional Japanese fermented paste that adds umami depth in fusion cuisine.

Best for

lekki obiad kolacja świąteczna przyjęcie sezonowe

Tips

🍽️ Serving

Serve the salad slightly warm or at room temperature — the warm quinoa and pumpkin will enhance the flavors. It pairs well with crunchy bread like a baguette or croutons drizzled with oil. Serve the dressing separately in a sauceboat so guests can season their portions to their liking.

🥡 Storage

Store the dressing separately in a sealed jar in the fridge for up to 5 days. The salad without dressing and without pomegranate seeds can be stored in a sealed container for up to 2 days in the fridge — before serving, lightly warm the pumpkin and quinoa. Once the dressing is added, the salad loses the crunchiness of the nuts — add them just before serving.

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