Winter Salad with Roasted Pumpkin, Halloumi, and Pomegranate — variant efb9f03b - photo 1
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Winter Salad with Roasted Pumpkin, Halloumi, and Pomegranate — variant efb9f03b

Salads Vegetarian Dishes 50 min Medium 8 wyświetleń ~45.26 PLN - (0)
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Description

A modern, seasonal salad combining sweet, caramelized pumpkin with bold, grilled halloumi cheese, crunchy nuts, and juicy pomegranate seeds. The dish brings together contrasting textures (soft pumpkin, stretchy cheese, crunchy seeds) and flavors (sweet-salty, tangy-fresh). Perfect as a light dinner, an appetizer for a winter gathering, or a side dish to a main course; it presents beautifully on a large platter thanks to its vibrant colors: orange pumpkin, red pomegranate arils, and golden slices of halloumi. The recipe is simple, but requires a few parallel tasks — I will guide you step by step to ensure it turns out perfectly.

Ingredients Used

Ingredients (13)

Servings:
4
  • butternut squash 600 g
  • Extra virgin olive oil 0.2 łyżek
  • Halloumi cheese 240 g
  • Young spinach 120 g
  • Fennel 0.8 szt.
  • Pomegranate arils (pomegranate seeds) 120 g
  • Dijon mustard 10 g
  • Lemon juice 30 ml
  • Walnuts 50 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Black pepper 2 szczypty
  • ✨ Opcjonalne
  • Honey 30 ml
  • Roasted pumpkin seeds 20 g
💰 Szacowany koszt dania: ~45.26 PLN (11.31 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the pumpkin

1

Preheat the oven to 200°C (top-bottom) with the convection function if you have it. Peel the pumpkin with a vegetable knife or use a peeler. Cut the pumpkin in half and scoop out the seeds with a spoon (you can keep the seeds for roasting). Cut the flesh into cubes about 2 cm on each side (the cubes allow for even baking). Place the chopped pumpkin in a large bowl.

Ingredients: butternut squash
Use a sharp chef's knife for easy cutting of hard pumpkin and a large mixing bowl. A common mistake: cutting too small — cubes <1 cm can burn faster than they bake.
2

To the chopped pumpkin, add 30 g of olive oil (2 tablespoons), a pinch of salt (1 g), and 1 g of freshly ground pepper. If you want a sweeter pumpkin, optionally add 30 g of honey — pour it over the pumpkin and mix well so that each piece is lightly coated. Spread the pumpkin on a large baking sheet lined with parchment paper in a single layer, do not stack the cubes on top of each other.

Ingredients: butternut squash, Extra virgin olive oil, Salt, Black pepper, Honey
Use a large baking tray so the cubes have space and don't steam. Mix with your hands or a large silicone spoon. Mistake: too much oil will make the pumpkin greasy — stick to the specified amount.
3

Place the tray in the preheated oven and bake for 25-30 minutes. After 15 minutes, use a spatula to turn the pieces, which will allow them to brown evenly. The pumpkin is ready when the edges are slightly browned and softness is checked with a knife — pierce the thickest piece: the knife should go in easily, and the surface should have golden-brown spots.

Ingredients: butternut squash
For baking, choose the middle rack of the oven. The time depends on the size of the cubes — larger cubes require longer baking. If honey is used, check more frequently to avoid burning.

Preparation of fennel and spinach

4

Clean the fennel bulb: cut off the top leaves and tough ends, and remove any tough outer skin. Cut the bulb in half and slice it very thinly into half-moons (thickness 2-3 mm). Rinse the spinach under cold water and dry it in a salad spinner or on a clean paper towel. Place the leaves in a large bowl.

Ingredients: Fennel, Young spinach
For thinly slicing the fennel, use a mandoline or a sharp knife. If you don't have a salad spinner, gently dry the spinach so the dressing isn't diluted.

Preparation of pomegranate and nuts

5

Cut the pomegranate in half and scoop out the seeds (arils) by tapping the skin with a spoon or prying them out with a fork — do this over a bowl of water to easily separate the white membranes. Chop the walnuts into uneven pieces with a knife and toast them in a dry pan for 2-3 minutes over medium heat, until you can smell their intense aroma — stir to prevent burning.

Ingredients: Pomegranate arils (pomegranate seeds), Walnuts
Use a large bowl of water when extracting pomegranate seeds: the white membranes will float to the top, making them easier to separate. For toasting nuts, a 26-28 cm cast iron or non-stick skillet is best.

Frying halloumi

6

Cut the halloumi cheese into slices about 1 cm thick (you should get about 6-8 slices). Pat the slices dry with a paper towel to remove moisture (this will help them brown better). Heat a grill pan or non-stick skillet over medium-high heat (it should be hot but not smoking). Place the slices on the dry pan and cook for 2-3 minutes on each side until they have golden, distinct grill marks and a slightly gooey texture in the middle.

Ingredients: Halloumi cheese
Use a grill pan if you want the striped effect. Do not add fat — halloumi will render enough fat on its own. A common mistake: flipping too early — wait until a clear golden crust forms.

Dressing

7

In a small bowl, combine 15 g of olive oil (1 tablespoon), 30 ml of lemon juice, 10 g of Dijon mustard, 2 g of salt, and 1 g of pepper. Whisk vigorously with a fork for about 20-30 seconds until the ingredients come together into a smooth emulsion. If you prefer a sweeter dressing, optionally add 15 g of honey and mix until dissolved. Taste and adjust with an extra pinch of salt or a bit more lemon juice if needed.

Ingredients: Extra virgin olive oil, Lemon juice, Dijon mustard, Salt, Black pepper, Honey
Use a small bowl and a fork or a whisk. A common mistake: adding the oil all at once — pour it in a thin stream so that the dressing emulsifies and doesn't separate.

Assembly and serving

8

In a large salad bowl, first layer the young spinach, then add thinly sliced fennel on top. Add warm roasted pumpkin — spread it evenly so the colors blend nicely. Place slices of golden halloumi between the pieces of pumpkin. Sprinkle with pomegranate seeds and toasted walnuts. Drizzle the dressing evenly — it's best to use a spoon and gently mix right away so the leaves don't wilt. Top with optional toasted pumpkin seeds for extra crunch.

Ingredients: Young spinach, Fennel, butternut squash, Halloumi cheese, Pomegranate arils (pomegranate seeds), Walnuts, Roasted pumpkin seeds, Extra virgin olive oil, Honey
Use a wide spoon to mix — make movements from the bottom to the top to avoid crushing the ingredients. Serve immediately while the halloumi is still warm for the best contrast of temperatures and textures.

Serving

9

Serve the salad on a large, flat platter or on individual plates. If you like, drizzle a little extra olive oil and add a few leaves of fresh mint or parsley for color contrast. Remember that it tastes best when the pumpkin and halloumi are still warm — serve within 15-20 minutes of assembly.

Ingredients: Extra virgin olive oil, Honey
Use a wide platter to make the salad look impressive. Avoid storing it with the dressing for too long — the leaves will wilt.

Fun Fact

💡

Halloumi comes from Cyprus and is traditionally made from a mixture of sheep's and goat's milk; its high melting point makes it perfect for frying and grilling. Pomegranate is a winter fruit, historically associated with abundance and used in Middle Eastern cuisines.

Best for

zimowa kolacja przyjęcie świąteczne jako przystawka spotkanie towarzyskie

Tips

🍽️ Serving

Serve the salad immediately after assembling to maintain the contrast between the warm and cool ingredients. If you're preparing a portion for a party, roast the pumpkin and fry the halloumi just before serving. For a lighter version, replace the halloumi with grilled tofu (makes it vegan).

🥡 Storage

Store raw ingredients (spinach, fennel, pomegranate) separately from warm ones (pumpkin, halloumi) in the fridge for up to 24 hours. Keep the dressing in a separate jar for up to 3 days. To reheat, preheat the oven to 180°C and warm the pumpkin for 8-10 minutes; halloumi can be briefly sautéed in a pan.

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