Fusion salad with roasted butternut squash, quinoa, halloumi, and pomegranate - photo 1
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Fusion salad with roasted butternut squash, quinoa, halloumi, and pomegranate

Salads Fusion cuisine Gluten-free cuisine 60 min Medium 9 wyświetleń ~44.60 PLN - (0)
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Description

A colorful fusion salad combining the sweetness of roasted butternut squash and kaki (persimmons) with salty halloumi, crunchy hazelnuts, and juicy pomegranate seeds. The base of cooked quinoa adds a hearty character, while the creamy-spicy miso-sesame dressing gives an Asian-Mediterranean touch. The dish is seasonal (autumn/winter), visually striking due to the color contrasts: the deep orange of the squash, the ruby of the pomegranate, the bright slices of kaki, and the golden pieces of halloumi. Serve on fresh spinach leaves or a mix of greens, as a light lunch or an exquisite appetizer for dinner. The salad combines different textures: soft quinoa and squash, crunchy nuts, and fresh herbs — it tastes great warm or after a brief chill.

Ingredients Used

Ingredients (20)

Servings:
4
  • Quinoa (dry) 160 g
  • Butternut squash, peeled and diced 400 g
  • Persimmon (kaki), peeled and sliced thinly 300 g
  • Fennel, thinly sliced 150 g
  • Pestki granatu 120 g
  • Halloumi 200 g
  • Baby spinach 120 g
  • Roasted and chopped hazelnuts 80 g
  • Sesame oil (pressed, dark) 2 łyżki
  • Olive oil (for baking and frying) 3 łyżki
  • White miso 40 g
  • Rice vinegar 30 ml
  • Honey 20 ml
  • Lemon juice 20 ml
  • Garlic (2 cloves) 10 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Ground black pepper 2 szczypty
  • ✨ Opcjonalne
  • Fresh mint (bunch) - optional 1 pęczek
  • Chili flakes (optional) 1 łyżeczka
  • White sesame seeds (for sprinkling, optional) 15 g
💰 Szacowany koszt dania: ~44.60 PLN (11.15 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Preheat the oven to 200°C (180°C with fan). Wash and dry the butternut squash, peel it with a vegetable peeler, remove the seeds, and cut it into cubes about 2 cm on each side. Peel the persimmons and slice them thinly (about 3-4 mm). Clean the fennel: cut off the base, halve the bulb, and slice it very thinly lengthwise (a mandoline is best, but a knife can be used). Rinse the quinoa under cold running water in a fine sieve, shaking until the water runs clear.

Ingredients: Butternut squash, peeled and diced, Persimmon (kaki), peeled and sliced thinly, Fennel, thinly sliced, Quinoa (dry)
Tools: cutting board, sharp knife, peeler, high-quality rinsing sieve (fine mesh) or mandoline. Note: you can cut the pumpkin into halves and then chop them into smaller pieces — be careful when peeling.

Baking pumpkin

2

Transfer the chopped pumpkin to a large baking tray lined with parchment paper. Drizzle with 2/3 of the oil (30 g) and gently mix with your fingers or a silicone spatula, sprinkle with 2 g of salt (about 2 pinches) and 1 g of pepper (1 pinch). Spread the pieces out so they are not crowded. Bake for 25-30 minutes, stirring once halfway through — the pumpkin should be soft when pierced with a fork and slightly browned at the edges.

Ingredients: Butternut squash, peeled and diced, Olive oil (for baking and frying), Salt, Ground black pepper
Tools: baking tray, parchment paper, spatula. Common mistake: placing too tightly causes steaming instead of baking — leave some space between the pieces.

Quinoa

3

In a medium pot, bring 320 ml of water (2 parts water to 1 part dry quinoa) to a boil over medium heat. Add the rinsed quinoa and a pinch of salt (about 1 g). Reduce the heat to low and cook covered for 12-15 minutes, until most of the water is absorbed. After this time, remove the pot from the heat and let it sit covered for another 5 minutes. Uncover and fluff the quinoa with a fork — the grains should be fluffy, and a delicate 'tail' (the germ?) of the grain will be visible. Spread onto serving plates to cool slightly (not hot).

Ingredients: Quinoa (dry)
Use a pot with a matching lid, measuring spoon for water. If the quinoa still seems hard after 15 minutes, add 1-2 tablespoons of water and cook for another 1-2 minutes. Do not stir vigorously during cooking — just stir once before covering.

Roasting nuts and sesame seeds

4

In a small dry skillet, toast the hazelnuts for 3-4 minutes, shaking the pan every few seconds, until they become fragrant and lightly browned. Transfer to a cutting board and chop finely. In the same skillet, if using, toast 15 g of sesame seeds over low heat for 1-2 minutes — they should turn light golden and release their aroma.

Ingredients: Roasted and chopped hazelnuts, White sesame seeds (for sprinkling, optional)
Use a wide pan without fat. Note: nuts burn quickly — toast for a short time and constantly monitor the color.

Frying halloumi

5

Cut the halloumi into slices 8-10 mm thick and pat dry with a paper towel. Heat a non-stick pan over medium heat, add 1 tablespoon of oil (15 g), and when hot, place the halloumi slices in the pan. Fry for 2.5-3.5 minutes on each side until a golden-brown, crispy crust forms. Once fried, transfer to a plate lined with paper towels to drain excess fat.

Ingredients: Halloumi, Olive oil (for baking and frying)
The best pan is 24-28 cm in diameter. Halloumi does not require breading; if the cheese sticks to the pan, increase the temperature and add a little oil. Be careful not to overcook it until completely dry — it should remain springy in the middle.

Preparation of miso-sesame dressing

6

In a medium bowl, combine 40 g of white miso, 30 g of sesame oil, 30 g of rice vinegar, 20 g of honey, and 20 g of lemon juice. Add 2 crushed garlic cloves (10 g). Whisk vigorously with a fork or whisk until the dressing is smooth and uniform. If it's too thick, add 1-2 tablespoons of water (15-30 g) and mix again. Season with 2 g of salt and 1 g of pepper to taste — remember that miso is salty.

Ingredients: White miso, Sesame oil (pressed, dark), Rice vinegar, Honey, Lemon juice, Garlic (2 cloves), Salt, Ground black pepper
Use a small bowl, whisk, or fork. If you want a creamier dressing, blend the ingredients with an immersion blender. Common mistakes: adding too much salt — taste before seasoning, as miso adds salt.

Cooling and mixing ingredients

7

When the quinoa cools to a slightly warm or room temperature and the pumpkin has cooled slightly (about 5-10 minutes after taking it out of the oven), transfer the quinoa to a large bowl. Add about 2/3 of the prepared dressing (the amount can be adjusted to taste) and gently mix with a fork to coat the grains with the dressing. Add the spinach leaves, thinly sliced fennel, persimmon slices, and roasted pumpkin. Gently mix to avoid mashing the pumpkin.

Ingredients: Quinoa (dry), White miso, Sesame oil (pressed, dark), Baby spinach, Fennel, thinly sliced, Persimmon (kaki), peeled and sliced thinly, Butternut squash, peeled and diced, Honey
Use a large, wide mixing bowl (minimum diameter 28 cm) and a silicone spatula for gentle mixing. If the salad is to be served warm, combine the ingredients while the quinoa and pumpkin are still slightly warm; for the cold version, wait until they have completely cooled.

Finishing and serving

8

Transfer the salad to a large flat bowl or arrange portions on plates. Top with slices of golden halloumi, sprinkle with toasted and chopped hazelnuts and pomegranate seeds. Add toasted sesame seeds (optional). If you like a fresh touch, sprinkle with finely chopped fresh mint. Finally, drizzle with the remaining dressing to taste and add a bit of chili flakes if you want some spiciness.

Ingredients: Halloumi, Roasted and chopped hazelnuts, Pestki granatu, White sesame seeds (for sprinkling, optional), Fresh mint (bunch) - optional, Chili flakes (optional)
Tools: a large flat tray or serving plates. Aesthetics: layer the ingredients — quinoa at the base, colorful elements (persimmon, pomegranate) on top, halloumi arranged evenly. You can also add fresh mint leaves for color.

Serving

9

Serve immediately after preparation, when the halloumi is still slightly warm and crispy, and the quinoa and pumpkin are at a slightly warm temperature. If preparing in advance, keep the dressing separate and add just before serving to prevent the leaves from wilting.

Ingredients: White miso, Lemon juice
Use warm plates if you want the salad to maintain a pleasant temperature for longer. Avoid mixing on the plate — arrange decoratively.

Fun Fact

💡

Quinoa has been cultivated in the Andes for thousands of years and was called the "mother of all grains" by the Incas; in this salad, a traditional Andean ingredient combines with Asian miso and Mediterranean halloumi.

Best for

kolacja dla gości świąteczne spotkanie wegetariański obiad

Tips

🍽️ Serving

Serve on a large, flat platter to showcase the colors well. For a heartier version, serve with roasted pieces of chicken or smoked salmon (non-vegetarian option). Serve the dressing separately if the salad is to be prepared in advance.

🥡 Storage

Store separately: baked pumpkin and quinoa in an airtight container in the fridge for up to 48 hours; dressing in a separate jar for up to 5 days. It's best to fry the halloumi just before serving — if it has been fried earlier, reheat in a pan for 1-2 minutes before serving to regain its crispiness.

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