Salad with Roasted Pumpkin, Quinoa, Pomegranate, and Nuts - photo 1
← Recipes

Salad with Roasted Pumpkin, Quinoa, Pomegranate, and Nuts

Salads Vegetarian Dishes 35 min Easy 6 wyświetleń ~30.29 PLN - (0)
Rate:
(0)
Start Cooking

Description

A bold, seasonal salad that combines the sweetness of roasted pumpkin with the crunch of nuts and the juiciness of pomegranate seeds. Quinoa adds a light, nutty texture and plant-based protein, while the honey-lemon dressing highlights the contrast of flavors. The dish is colorful (orange from the pumpkin, red pomegranate seeds, green spinach leaves), filling yet light — perfect as a quick lunch, a side dish for dinner, or a standalone snack. Preparation can be done in about 35 minutes; it looks impressive on the table and can easily be adapted to a diet (vegan version by substituting honey).

Ingredients Used

Ingredients (15)

Servings:
4
  • Butternut squash, peeled and diced 600 g
  • Quinoa, dry 160 g
  • Young spinach, washed 120 g
  • Pomegranate seeds 120 g
  • Chopped walnuts 80 g
  • Red onion, half (medium) 0.5 szt.
  • Extra virgin olive oil 0.2 łyżek
  • Honey 30 ml
  • Lemon juice 30 ml
  • Dijon mustard 15 g
  • Parsley, bunch 1 pęczek
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Pieprz czarny, świeżo mielony 1 szczypta
  • ✨ Opcjonalne
  • Dried cranberries (optional) 60 g
  • Soft goat cheese (optional) 80 g
💰 Szacowany koszt dania: ~30.29 PLN (7.57 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Preheat the oven to 200°C (top-bottom). Wash the pumpkin, peel it with a vegetable peeler, cut it in half, remove the seeds with a spoon, and dice the flesh into 2-3 cm cubes. Wash the spinach and dry it in a salad spinner or gently with a paper towel. Peel and cut the red onion in half, then slice it into thin half-moons. Chop the parsley very finely.

Ingredients: Butternut squash, peeled and diced, Young spinach, washed, Red onion, half (medium), Parsley, bunch
Use a cutting board and a sharp knife. If you don't have a salad spinner, dry the leaves with a paper towel, shaking the bowl over the sink. Small, even cubes of pumpkin bake evenly; larger pieces will extend the baking time.

Roasting pumpkin

2

Place the chopped pumpkin in a large bowl, drizzle with 2 tablespoons (30 g) of olive oil, sprinkle with 1 g of salt, and gently mix with your hand or a silicone spatula to coat each piece. Spread the pumpkin on a large baking sheet lined with parchment paper, arranging the pieces in a single layer without overlapping. Bake in the preheated oven for 20–25 minutes, stirring the pumpkin with a spatula halfway through — it will be ready when the edges of the cubes are slightly browned and the center is soft (check with a fork: it should go in easily but not fall apart completely). Remove and set aside to cool slightly.

Ingredients: Butternut squash, peeled and diced, Extra virgin olive oil, Salt
Use a baking tray measuring at least 30x25 cm or larger, so the pieces do not overlap. Do not increase the temperature — they will brown quickly on the outside while remaining raw on the inside. If the pieces are large, bake for 25–30 minutes.

Quinoa

3

In a small pot, add 160 g of dry quinoa and rinse it under running water through a fine mesh sieve, rubbing the grains with your fingers until the water runs clear. Add 320 ml of water to the pot (ratio 1:2). Bring to a boil over medium-high heat, cover with a lid, reduce the heat to low, and cook for 12–15 minutes, until the grains swell and the visible "spiral" bursts. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

Ingredients: Quinoa, dry, Salt
Use a pot with a matching lid. If you don't rinse the quinoa thoroughly, it may be slightly bitter. After cooking, do not stir vigorously — gently fluff with a fork to separate the grains.

Preparing the dressing

4

In a small bowl, combine 15 g Dijon mustard, 30 g honey, 30 ml fresh lemon juice, and 15 g olive oil. Whisk vigorously with a whisk or fork for about 30 seconds, until the ingredients form a smooth emulsion. Season with 1 g salt and 1 g freshly ground pepper, taste, and adjust the flavor if necessary (more lemon juice for acidity, more honey for sweetness).

Ingredients: Dijon mustard, Honey, Lemon juice, Extra virgin olive oil, Salt, Pieprz czarny, świeżo mielony
Use a small bowl and a whisk or fork. Emulsification (combining the oil with the juice) occurs with quick mixing; if the dressing separates, mix longer or add a little more mustard.

Combining the salad

5

In a large, flat bowl (or on a serving plate), first arrange the washed spinach. On top of it, spread the still warm (not hot) quinoa, then add pieces of roasted pumpkin, thin half-moons of red onion, pomegranate seeds, and chopped walnuts. Drizzle the salad evenly with the prepared dressing (preferably by spooning it in several places), sprinkle with finely chopped parsley and freshly ground pepper. If you are using dried cranberries or goat cheese, add them now: scatter the cranberries evenly and crumble the cheese on top.

Ingredients: Young spinach, washed, Quinoa, dry, Butternut squash, peeled and diced, Red onion, half (medium), Pomegranate seeds, Chopped walnuts, Parsley, bunch, Dried cranberries (optional), Soft goat cheese (optional), Dijon mustard, Honey, Lemon juice, Extra virgin olive oil, Salt, Pieprz czarny, świeżo mielony
Use a large, shallow bowl (minimum diameter 26 cm) — this way the salad looks more impressive and the ingredients won't be cramped. Do not overheat the quinoa and pumpkin — slightly warm elements enhance the flavors, but hot ones will wilt the spinach.

Finishing and serving

6

Before serving, gently toss the salad with two large spatulas so that the dressing is evenly distributed but does not break the pieces of pumpkin. Serve immediately — the salad tastes best when the leaves are fresh and the pumpkin is slightly warm. On the plates, garnish with an extra sprig of parsley or a few pomegranate seeds.

Ingredients: Parsley, bunch, Pomegranate seeds
Use two large spoons or salad spatulas for mixing. Do not mix too vigorously — gentle movements will preserve the structure of the ingredients and the nice appearance of the dish.

Fun Fact

💡

Quinoa is often referred to as the 'mother of grains' in the Andes and was valued by the Incas as a complete source of nutrients. Pomegranate was a symbol of fertility and wealth in many cultures, which is why it is frequently used in festive dishes.

Best for

szybki lunch spotkanie towarzyskie bożonarodzeniowy stół jako dodatek piknik (po wystudzeniu)

Tips

🍽️ Serving

Serve on a large, flat plate to showcase the colors. A lightly sparkling drink or a fresh white wine pairs well with the salad. For a heartier version, you can add grilled chicken breast or pieces of baked salmon.

🥡 Storage

Best consumed immediately. Store in the refrigerator in an airtight container for up to 24 hours — keep the dressing separate, and before serving, lightly warm the pumpkin and quinoa. The salad may lose the crunchiness of the spinach and become tough after a longer period.

📸 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

Quick Winter Salad with Roasted Butternut Squash, Pomegranate, and Halloumi 30 min

Quick Winter Salad with Roasted Butternut ...

Salads
Roasted butternut squash on roasted cauliflower cream with toasted quinoa and kale chips 90 min

Roasted butternut squash on roasted caulif...

Gluten-free cuisine
Winter Salad with Roasted Butternut Squash, Persimmon, Pomegranate, and Kale 50 min

Winter Salad with Roasted Butternut Squash...

Salads
Fusion Salad: Roasted Hokkaido Pumpkin with Quinoa, Pomegranate, and Miso-Citrus Dressing 60 min

Fusion Salad: Roasted Hokkaido Pumpkin wit...

Salads
Winter cocktail with roasted apples, oranges, and pomegranate 45 min

Winter cocktail with roasted apples, orang...

Drinks
Fusion salad: roasted Brussels sprouts with persimmon, pomegranate, and miso-honey dressing 50 min

Fusion salad: roasted Brussels sprouts wit...

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
Vegetarian Dishes
Vegetarian Dishes

Vegetarian cuisine is a wealth of flavors without meat - healthy, colorful, and filling. Plant-based proteins: lentils, chickpeas, beans, peas, and soy take center stage. Cheeses and dairy: feta, halloumi, ricotta, and mascarpone in main dishes. Eggs in various forms: omelets, frittata, shakshuka...

See all recipes in this category
Reklama