Roasted Butternut Squash, Fennel, and Pomegranate Salad - photo 1
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Roasted Butternut Squash, Fennel, and Pomegranate Salad

Pikantne Salads Vegetarian Dishes 60 min Medium 7 wyświetleń ~29.73 PLN - (0)
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Description

A traditional, seasonal salad that combines the sweetness of roasted butternut squash with the anise aroma of fennel and the juicy tartness of pomegranate. The dish is colorful and eye-catching thanks to the orange pieces of squash, red pomegranate seeds, and fresh greens. Perfect as a light dinner on its own, an appetizer for a winter family gathering, or a side dish to roasted meat. The salad combines textures: soft, caramelized squash, crunchy fennel, creamy nuts, and a bold honey-mustard dressing that balances sweetness and acidity. Served on a flat platter, it looks impressive and appetizing.

Ingredients Used

Ingredients (14)

Servings:
4
  • Butternut squash 700 g
  • Fennel (bulb) 250 g
  • Pomegranate seeds (arils) 120 g
  • Salad mix (e.g. butter lettuce + lamb's lettuce + baby spinach) 150 g
  • Walnuts (shelled) 60 g
  • Extra virgin olive oil 3 łyżki
  • Honey 30 ml
  • Dijon mustard 15 g
  • Lemon juice 30 ml
  • Garlic 1 ząbek
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Ground black pepper 2 szczypty
  • ✨ Opcjonalne
  • Parmesan flakes 30 g
  • Roasted pumpkin seeds 30 g
💰 Szacowany koszt dania: ~29.73 PLN (7.43 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Preheat the oven to 200°C (top-bottom) and place the rack in the middle position. Take out all the ingredients onto the countertop. Wash the pumpkin, fennel, pomegranate, and salad mix under cold water. Spin the lettuce and spinach in a salad spinner or gently dry them with a paper towel — the leaves must be dry so that the dressing doesn't become watery.

Ingredients: Butternut squash, Fennel (bulb), Pomegranate seeds (arils), Salad mix (e.g. butter lettuce + lamb's lettuce + baby spinach)
Use a large cutting board and a sharp chef's knife for the pumpkin. Drying the leaves is important — wet leaves will dilute the dressing.

Preparing the pumpkin

2

Cut the pumpkin in half lengthwise, scoop out the seeds with a spoon, and trim the skin with a knife. Cut the flesh into cubes about 2.5 cm on each side. Place the pieces in a large bowl, drizzle with 2 tablespoons of olive oil (about 30 g), sprinkle with 2 g of salt, and gently mix to coat each piece lightly. Spread the pieces on a baking sheet lined with parchment paper in a single layer, with a little space between the pieces.

Ingredients: Butternut squash, Extra virgin olive oil, Salt
Use a sharp knife, for larger pumpkins hold the end firmly and cut with a steady motion. A baking tray measuring about 30x40 cm will work best; do not stack the pieces on top of each other, as they will steam instead of baking.

Baking pumpkin

3

Place the baking tray with the pumpkin in the preheated oven and bake for 30-35 minutes, turning the pieces after 20 minutes. The pieces are ready when the edges are slightly golden and caramelized, and a fork can easily pierce the soft center. If you want a stronger caramelization, turn on the broiler for 2-3 minutes, watching carefully to avoid burning.

Ingredients: Butternut squash
Check for color and softness — the pumpkin should be soft inside but not falling apart. Use a spatula or the handle of a wooden spoon to flip it.

Preparation of fennel

4

Remove the outer tougher leaves of the dill, cut the bulb in half through the middle, trim the hard ends and core. Place the flat side on the board and slice thinly (2-3 mm) across to obtain half-moons. Immediately drizzle the slices with half of the lemon juice (15 ml) and set aside for 5 minutes – this will prevent darkening and soften the rawness.

Ingredients: Fennel (bulb), Lemon juice
Use a mandoline or a very sharp knife for thin slicing. If you don't have a mandoline, the sliced piece should be thin, but not paper-thin, to maintain its crunchiness.

Preparing pomegranate

5

Cut the pomegranate in half and score the skin all around with a knife, then tap it with a spoon from the outside to loosen the seeds into a bowl. Remove the white membranes, which are bitter. Check if the seeds are clean and firm.

Ingredients: Pomegranate seeds (arils)
Do this over a bowl to catch the juices; you may want to protect your clothes, as pomegranate juice can stain. If the pomegranate is difficult to open, make cuts and gently pry it apart.

Toasting nuts and seeds (optional)

6

In a medium skillet without fat, toast the walnuts for 3-4 minutes over medium heat, stirring every 30 seconds, until you can smell the aroma and see light golden edges. If you are using pumpkin seeds (optional), add them to the skillet for 1-2 minutes and stir — they brown faster.

Ingredients: Walnuts (shelled), Roasted pumpkin seeds
Use a pan with a diameter of 24-26 cm. Do not walk away from the pan, as the nuts can burn quickly. After toasting, immediately transfer them to a plate so they don't continue to cook in the hot pan.

Preparing the dressing

7

In a small bowl or jar, combine the remaining olive oil (15 g), honey (30 g), Dijon mustard (15 g), lemon juice (remaining 15 ml), minced garlic (5 g), salt (2 g), and pepper (to taste). Mix with a fork or screw on the jar lid and shake vigorously for 20-30 seconds until the ingredients are combined and the dressing becomes slightly glossy and emulsified. Taste and adjust seasoning with salt/pepper if needed.

Ingredients: Extra virgin olive oil, Honey, Dijon mustard, Lemon juice, Garlic, Salt, Ground black pepper
Use a small jar with a lid if you want to emulsify easily; the dressing can be prepared in advance and stored in the fridge for up to 24 hours. If you want a vegan version, replace honey with maple syrup.

Chilling and preparing the lettuce

8

When the pumpkin is ready, take it out of the oven and let it sit for 5 minutes so it’s not too hot. In a large bowl, gently mix the salad greens with a few tablespoons of dressing (about 10 g) so that the leaves are lightly coated — don’t overdo it with the dressing, we’ll save most of it for the pumpkin.

Ingredients: Salad mix (e.g. butter lettuce + lamb's lettuce + baby spinach), Extra virgin olive oil
Use a large, flat bowl to mix the salad so the leaves don't get crushed. Add the dressing gradually and taste.

Salad assembly

9

On a large platter, evenly spread the lettuce. On top, arrange slices of fennel, followed by pieces of warm, slightly cooled pumpkin. Evenly sprinkle with pomegranate seeds and toasted nuts. Drizzle the remaining dressing (about 20-25 g) directly over the pumpkin and seeds — the warm pumpkin will absorb the flavors of the dressing.

Ingredients: Salad mix (e.g. butter lettuce + lamb's lettuce + baby spinach), Fennel (bulb), Butternut squash, Pomegranate seeds (arils), Walnuts (shelled), Extra virgin olive oil
Layer the ingredients: leaves at the bottom, then heavier elements, so the salad looks appealing and is easier to serve. If you are using parmesan flakes (optional), place them on top just before serving.

Finishing and serving

10

Additionally, sprinkle the salad with Parmesan flakes and/or toasted pumpkin seeds, if using (optional). Serve immediately on a large platter to keep the leaves fresh and the pumpkin warm. Place the remaining dressing on the table in a separate container for those who want to add more salt or dressing.

Ingredients: Parmesan flakes, Roasted pumpkin seeds
Add the cheese just before serving, as it may soften the warm pumpkin and change the presentation. It's best to serve the salad within 1 hour of preparation for optimal texture.

Final tips

11

If you are preparing the salad in advance: roast the pumpkin and prepare the dressing separately. Store the pumpkin in the refrigerator for up to 24 hours in an airtight container, and the dressing in a jar. Just before serving, heat the pumpkin for 5-7 minutes at 180°C to bring it back to temperature and restore a gentle crispness on the edges.

Ingredients: Butternut squash, Honey, Extra virgin olive oil
Do not mix the salad with the dressing too early — the leaves will become wilted. Store leftovers in the fridge for up to 2 days.

Fun Fact

💡

Fennel has been valued since ancient times for its aroma and digestive properties; in European cuisine, it is traditionally paired with citrus fruits or oily nuts.

Best for

rodzinny obiad zimowy przyjęcie świąteczne kolacja wegetariańska

Tips

🍽️ Serving

Serve the salad on a flat platter so the colorful ingredients are clearly visible. For guests, prepare individual portions on plates with extra dressing on the side. You can add thinly sliced smoked salmon or slices of roasted chicken to the salad if you want a non-vegetarian version.

🥡 Storage

Store all components separately: baked pumpkin in an airtight container (up to 24 h), dressing in a jar (up to 72 h in the fridge), lettuce and dill separately (up to 24 h). Combine the ingredients just before serving. To reheat the pumpkin, use an oven set to 180°C for 5-7 minutes.

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