Winter salad with roasted butternut squash, grilled fennel, and pomegranate - photo 1
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Winter salad with roasted butternut squash, grilled fennel, and pomegranate

Pikantne Salads Vegetarian Dishes 90 min Medium 9 wyświetleń ~40.46 PLN - (0)
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Description

A traditional, seasonal salad that combines the sweetness of roasted butternut squash, the delicate anise note of grilled fennel, the crunch of toasted walnuts, and the juicy tartness of pomegranate seeds. The dish has a distinct contrast of textures: soft, caramelized squash, slightly bitter radicchio, fresh lamb's lettuce, and crunchy nuts. Perfect as a light lunch, a side dish for roasted meats, or an impressive appetizer for a festive table. It presents beautifully on a large, flat plate — the red pomegranate seeds and crimson radicchio leaves catch the eye, while the golden squash adds warmth. The flavor is balanced: the sweetness of the honey dressing is offset by the delicate acidity of the wine vinegar, and the pecorino cheese (optional) adds a touch of umami.

Ingredients Used

Ingredients (15)

Servings:
4
  • butternut squash 800 g
  • Fennel 1.5 szt.
  • Radicchio 150 g
  • Lamb's lettuce 100 g
  • Pomegranate (seeds) 100 g
  • Walnuts 80 g
  • wildflower honey 30 g
  • Dijon mustard 15 g
  • Red wine vinegar 30 ml
  • Garlic 2 ząbki
  • Olive oil 30 ml
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Black pepper 4 szczypty
  • ✨ Opcjonalne
  • Pecorino (hard sheep cheese) 40 g
  • Fresh mint (leaves) 10 g
💰 Szacowany koszt dania: ~40.46 PLN (10.12 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the pumpkin

1

Preheat the oven to 200°C with convection or 220°C without convection. Peel the pumpkin with a knife (first cut off both ends, then cut it in half and scoop out the seeds with a spoon). Cut the flesh into cubes about 2 cm on each side (even pieces will bake evenly). Place the pumpkin pieces on a large baking sheet lined with parchment paper in a single layer — do not crowd them together. Drizzle with 20 g of olive oil (about 1 and 1/3 tablespoons), sprinkle with 1.5 g of salt, and gently mix with your hands or a silicone spatula to ensure each piece is coated in oil. Bake for 25–30 minutes, until the pumpkin is soft in the center (insert a fork — it should go in smoothly) and starts to caramelize slightly at the edges (golden spots).

Ingredients: butternut squash, Olive oil, Salt
Use a large baking tray and parchment paper. If the pieces are tightly arranged, instead of browning, they will steam. If you want to speed up, increase the temperature by 10–20°C and shorten the time, but check the browning every 5 minutes.

Preparing fennel

2

Clean the fennel: cut off the woody parts at the base and remove the outer tough leaves, keeping the shape of the bulb. Cut the bulb lengthwise into quarters and remove the tough core, if present. Slice thinly into pieces about 3 mm thick. In a large skillet (preferably cast iron or non-stick), heat 10 g of olive oil (about 2/3 tablespoon) over medium heat. Arrange the fennel slices in a single layer and sauté for 3–4 minutes on each side, until browned and the bulb becomes soft but not mushy. After frying, transfer to a plate and set aside to cool.

Ingredients: Fennel, Olive oil
Use a sharp knife for thin slicing. The pan should be well heated but not smoking — control the heat so the fennel doesn't burn. Alternatively, you can grill it on a rack.

Toasting nuts

3

In a small dry skillet (without fat), toast the walnuts for 4–6 minutes over medium heat, shaking the skillet every 30–40 seconds, until they release a strong aroma and are lightly browned. Do not leave the skillet — the nuts can burn quickly. After removing from heat, transfer to a plate to cool, then chop coarsely with a knife (leave some larger pieces for texture contrast).

Ingredients: Walnuts
Use a wide skillet so the nuts have contact with the surface. If you prefer, you can roast them in the oven for 8–10 minutes at 180°C.

Preparing the dressing

4

In a small bowl or jar, combine 10 g of olive oil (the remaining part of the total 30 g), 30 g of honey, 15 g of Dijon mustard, and 30 g of red wine vinegar. Add 10 g of finely chopped or pressed garlic (2 cloves), 1.5 g of salt, and 2 g of pepper. Whisk vigorously or shake the jar for 20–30 seconds until the dressing becomes smooth and slightly emulsified. Taste and adjust with additional salt, honey, or vinegar if needed (to your own taste).

Ingredients: Olive oil, wildflower honey, Dijon mustard, Red wine vinegar, Garlic, Salt, Black pepper
Use a jar with a lid if you don't have a whisk — a convenient method for emulsifying. If the dressing is too thick, add 1–2 teaspoons of warm water.

Assembly and serving

5

Prepare a large flat plate or platter. In the center, arrange lamb's lettuce (100 g), and next to it, loosely place pieces of radicchio (150 g) to maintain volume. On the leaves, distribute warm roasted pumpkin (800 g) — warm pieces will add aroma — and cooled slices of fennel. Evenly sprinkle with pomegranate seeds (100 g) and chopped toasted walnuts (80 g). Drizzle with dressing in a quantity of about 3–4 tablespoons (adjust to taste), spreading it evenly over the ingredients. If using pecorino (40 g), grate it or make shavings with a knife and distribute over the salad. Finally, finely chop fresh mint (10 g) and sprinkle on top for freshness. Serve immediately to keep the leaves crispy.

Ingredients: Lamb's lettuce, Radicchio, butternut squash, Fennel, Pomegranate (seeds), Walnuts, Pecorino (hard sheep cheese), Fresh mint (leaves), Olive oil, wildflower honey, Dijon mustard, Red wine vinegar, Garlic, Salt, Black pepper
Use a large spatula or two spoons to gently mix — do not stir too hard so that the pumpkin does not break apart. If cheese and mint are optional, add them just before serving.

Final tips

6

Check the balance of flavors: if the salad is too sweet (lots of pumpkin and honey), add a teaspoon of vinegar; if it's too spicy — a bit of oil will mellow the taste. Serve on a flat plate at a slightly warm temperature (the pumpkin should be warm or lukewarm), never completely hot, so the leaves don't wilt.

Ingredients: Olive oil, wildflower honey, Red wine vinegar, Walnuts
If you are preparing the salad in advance, keep the dressing and nuts separate and add them just before serving. This will prevent the leaves from wilting and losing their crunch.

Fun Fact

💡

Fennel and pomegranate are ingredients known in Mediterranean kitchens since ancient times: fennel was valued for its digestive properties, while pomegranate was a symbol of abundance. The sweet and sour combination of pomegranate with creamy pumpkin is a classic contrast technique found in Middle Eastern and Mediterranean traditions.

Best for

świąteczny stół zimowe spotkania towarzyskie lekki obiad przystawka do pieczonych mięs

Tips

🍽️ Serving

Serve immediately after drizzling with dressing, on a large, flat plate. For effect, you can add thin shavings of pecorino and a few whole nuts for decoration. A dry white wine or a light red with low tannins pairs well with the salad.

🥡 Storage

Store separately: roasted pumpkin and fennel in an airtight container in the fridge for up to 2 days; salad leaves in a separate container or paper bag for 1–2 days. The dressing can be stored in the fridge for up to 7 days. It is not recommended to store the salad with dressing for longer than a few hours, as the leaves will wilt.

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