Salad with Roasted Butternut Squash, Kale, and Pomegranate in Maple-Tahini Dressing - photo 1
← Recipes

Salad with Roasted Butternut Squash, Kale, and Pomegranate in Maple-Tahini Dressing

Pikantne Salads Vegetarian Dishes Dishes for Special Occasions 60 min Medium 4 wyświetleń ~66.75 PLN - (0)
Rate:
(0)
Start Cooking

Description

This salad is the essence of autumn and winter on a plate. The combination of sweet, velvety, caramelized butternut squash with slightly bitter, but wonderfully softened massaged kale creates an extraordinary flavor base. Crunchy, juicy pomegranate seeds burst in your mouth with a sweet-tart note, while toasted pecans add depth and a buttery flavor. The whole is tied together with a creamy, rich dressing made from tahini, maple syrup, and lemon juice, which perfectly balances all the flavors. Visually, the dish is incredibly appetizing – the deep green of the kale, the intense orange of the squash, and the ruby jewels of the pomegranate create a true mosaic of colors. It works perfectly as a standalone light meal, an elegant appetizer for special occasions, or a side dish for roasted meats, such as turkey or chicken.

Ingredients (14)

Servings:
4
  • butternut squash 800 g
  • Kale 200 g
  • Pomegranate seeds 150 g
  • Extra virgin olive oil 0.4 łyżek
  • Pasta tahini 45 g
  • Maple syrup 30 ml
  • Lemon juice 30 ml
  • Dijon mustard 5 g
  • Garlic 1 ząbek
  • Water 30 ml
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Pieprz czarny świeżo mielony 2 szczypty
  • ✨ Opcjonalne
  • Pecan nuts 50 g
  • Feta cheese 100 g
💰 Szacowany koszt dania: ~66.75 PLN (16.69 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the pumpkin

1

Preheat the oven to 200°C (top and bottom heat). In the meantime, prepare the pumpkin. Wash it thoroughly under running water. Place the pumpkin on a stable cutting board. Use a large, sharp chef's knife to cut off both ends (about 1-2 cm from each side). Then, cut the pumpkin in half lengthwise. Use a metal spoon to scoop out the seeds and fibrous flesh from the center of both halves.

Ingredients: butternut squash
Musky pumpkin has a hard skin, so be especially careful. Make sure the cutting board doesn't slip (you can place a damp cloth underneath it).
2

Place the pumpkin halves flat side down on the board. Using a knife or a sturdy vegetable peeler, remove the skin. Then cut the flesh into even cubes about 2 cm on each side. Transfer the chopped pumpkin to a large bowl.

Ingredients: butternut squash
Even size of the cubes is important for the pumpkin to bake evenly. Don't worry if the cubes are not perfect – it's about similar size.

Roasting pumpkin

3

In a bowl with the pumpkin, add 2 tablespoons (30 ml) of olive oil, one pinch of salt, and one pinch of pepper. Mix thoroughly with your hands or a large spoon so that each cube is coated with a thin layer of oil and seasoning. Spread the pumpkin evenly in a single layer on a large baking sheet lined with parchment paper.

Ingredients: butternut squash, Extra virgin olive oil, Salt, Pieprz czarny świeżo mielony
Do not arrange the pumpkin cubes too tightly. If they overlap, they will start to steam instead of roast, which will prevent them from becoming caramelized and crispy on the outside.
4

Place the baking tray in the preheated oven and bake for 25-30 minutes. Halfway through baking (after about 15 minutes), remove the tray and stir the pumpkin with a spatula to ensure it browns evenly. The pumpkin is ready when a fork easily pierces it, and the edges of the cubes are slightly brown and caramelized. After baking, remove from the oven and set aside to cool slightly.

Ingredients: butternut squash
Every oven is different, so start checking the pumpkin after 20 minutes. We want it to be soft but still hold its shape, not turn into puree.

Preparation of kale and toppings

5

While the pumpkin is baking, prepare the kale. Wash the leaves thoroughly in cold water and dry them using a salad spinner or paper towels. Hold a leaf in one hand and pull along the tough, woody stem with the other hand, tearing off the soft parts. Discard the stems (they are too tough to eat raw). Tear the leaves into smaller, bite-sized pieces and place them in a large bowl.

Ingredients: Kale
It is very important to dry the kale thoroughly. Wet leaves will make the sauce watery and it won't adhere well to them.
6

Now the key step: massaging the kale. Drizzle the leaves with 1 tablespoon of olive oil (about 15 ml) and sprinkle with a pinch of salt. Then, with clean hands, start kneading, massaging, and rubbing the leaves as if you were kneading dough. Do this for 2-3 minutes. You will notice that the kale changes to a darker color, reduces in volume, and becomes much softer and more tender in taste.

Ingredients: Kale, Extra virgin olive oil, Salt
Do not skip this step! Raw, unmassaged kale is tough, fibrous, and quite bitter. Massaging breaks down its cell structure, making it more enjoyable to eat.
7

Prepare the remaining toppings. If you are using pecans, you can toast them in a dry skillet over medium heat for 3-4 minutes until they become fragrant. Be careful not to burn them. Transfer to a plate to cool. If you are using feta cheese, crumble it with your fingers into smaller pieces.

Ingredients: Pecan nuts, Feta cheese
Toasting nuts brings out a deeper flavor and aroma, and also makes them crunchier. This is an optional but highly recommended step.

Maple-Tahini Sauce

8

In a small jar with a lid or in a bowl, place all the sauce ingredients: tahini paste, maple syrup, the remaining 3 tablespoons of olive oil (45 ml), freshly squeezed lemon juice, Dijon mustard, and one clove of garlic pressed through a garlic press or finely chopped.

Ingredients: Pasta tahini, Maple syrup, Extra virgin olive oil, Lemon juice, Dijon mustard, Garlic
Using a jar is a great way to quickly and perfectly mix the sauce. Just screw it on and shake vigorously. It's much easier than mixing with a fork.
9

Screw the jar and shake it vigorously for about 30 seconds until all the ingredients combine into a smooth, creamy emulsion. If mixing in a bowl, use a small whisk or fork. The sauce will be very thick at first. Add one tablespoon of cold water at a time and mix until you achieve the desired pourable consistency (similar to runny honey). Finally, season with salt and pepper to taste.

Ingredients: Water, Salt, Pieprz czarny świeżo mielony
You can adjust the consistency of the sauce as you like. If you prefer it thicker, add less water. If you want it thinner, add more. Always taste the sauce before adding it to the salad!

Salad composition

10

In a large bowl with massaged kale, add the slightly cooled roasted pumpkin, pomegranate seeds, and toasted pecans. Drizzle about 2/3 of the prepared dressing over the mixture. Gently mix all the ingredients with a large spoon, being careful not to mash the pumpkin. Taste and add more dressing if needed.

Ingredients: Kale, butternut squash, Pomegranate seeds, Pecan nuts
Always add the dressing gradually. It's better to add too little and then increase it than to pour it all at once and make the salad 'swim' in the dressing.
11

Transfer the prepared salad to a large platter or divide it onto individual plates. Sprinkle crumbled feta cheese on top (if using). Serve immediately while the ingredients have different temperatures and textures.

Ingredients: Feta cheese
It's best to add the feta just at the end, right before serving. If you mix it in with everything else, it may crumble and discolor the salad.

Fun Fact

💡

Kale was one of the most popular vegetables in Europe until the end of the Middle Ages. It experienced a great renaissance in the early 21st century when it was dubbed a 'superfood' due to its extraordinary wealth of nutrients.

Best for

Elegancka kolacja Świąteczny obiad (np. na Święto Dziękczynienia lub Boże Narodzenie) Zdrowy lunch do pracy Dodatek do dań z grilla

Tips

🍽️ Serving

The salad looks best on a large, flat platter that showcases all its colors. It can be served slightly warm (when the pumpkin is not completely cooled) or at room temperature. It pairs perfectly with roasted chicken, turkey, grilled halloumi cheese, or as a standalone dish with the addition of quinoa.

🥡 Storage

It is best to store the ingredients separately. Baked pumpkin can be kept in the refrigerator in an airtight container for up to 3 days. The sauce can also be prepared in advance and stored in a jar in the refrigerator for up to a week (it may thicken, in which case just add a little water and shake). Kale is best prepared just before serving. Dressed salad is best eaten immediately, but it can be stored in the refrigerator for up to 24 hours, although it will lose its crunchiness.

📸 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

Creamy gnocchi with roasted pumpkin, sage, and walnuts 60 min

Creamy gnocchi with roasted pumpkin, sage,...

I don't know
Creamy Salad Dressing with Avocado, Lime, and Cilantro (Dairy-Free) 10 min

Creamy Salad Dressing with Avocado, Lime, ...

Vegan dishes
Warm salad with roasted butternut squash, quinoa, and pomegranate vinaigrette 60 min

Warm salad with roasted butternut squash, ...

Salads
Ciepła Sałatka z Pieczoną Dynią, Kozim Serem i Żurawiną 50 min

Ciepła Sałatka z Pieczoną Dynią, Kozim Ser...

Salads
Zupa cebulowa zapiekana z serem 90 min

Zupa cebulowa zapiekana z serem

New Year's Eve
Roasted hokkaido pumpkin with sage, pomegranate, and crispy chickpeas in tahini sauce 60 min

Roasted hokkaido pumpkin with sage, pomegr...

Anything

Recipe Categories

Salads
Salads

Fresh salads are the perfect dishes for any occasion - from a light lunch to an elegant dinner. In our collection, you will find both classic Greek and Caesar salads, as well as modern compositions with avocado, quinoa, or arugula. Recipes for vegetable, fruit, and salads with meat or seafood. Ea...

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
Dishes for Special Occasions
Dishes for Special Occasions

Dishes for special occasions are culinary masterpieces for birthdays, anniversaries, and holidays. Grilled beef steak with herb butter - restaurant quality at home. Beef Wellington - beef in puff pastry with duxelles. Roast duck with apples - a holiday tradition in a new edition. Pink salmon with...

See all recipes in this category
Additions
Additions in: Christmas Eve Dinner

Side dishes complement main courses and influence the overall meal experience. In this category, we present recipes for potatoes, grains, rice, dumplings, and salads. Our dishes include classic Polish sides - kopytka, Silesian dumplings, mashed potatoes. You will also find modern alternatives - q...

See all recipes in this category
Reklama