Winter Salad with Roasted Butternut Squash, Persimmon, Pomegranate, and Kale - photo 1
← Recipes

Winter Salad with Roasted Butternut Squash, Persimmon, Pomegranate, and Kale

Salads Vegetarian Dishes 50 min Medium 5 wyświetleń ~25.30 PLN - (0)
Rate:
(0)
Start Cooking

Description

A colorful winter salad that combines the sweetness of roasted butternut squash and persimmons with juicy pomegranate seeds, crunchy chickpeas, and slightly bitter kale. The tahini, honey, and lemon-based dressing adds a creamy note and brings all the flavors together. The dish is not only visually appealing (intense orange, deep green, and ruby seeds) but also nutritious — providing fiber, plant protein, and healthy fats. Great as a standalone lunch, a side dish for dinner, or a dish for a social gathering.

Ingredients Used

Ingredients (16)

Servings:
4
  • Butternut squash, peeled and diced 600 g
  • Olive oil 45 ml
  • Kale, chopped coarsely 200 g
  • Kaki (persimmon), peeled and sliced 400 g
  • Pomegranate seeds (arils) 150 g
  • Cooked chickpeas (drained if from a can) 240 g
  • Tahini (sesame paste) 30 g
  • Honey 15 ml
  • Lemon juice 30 ml
  • Dijon mustard 10 g
  • Garlic, finely chopped 2 ząbki
  • Roasted pumpkin seeds 40 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Ground black pepper 2 szczypty
  • ✨ Opcjonalne
  • Chili flakes (optional) 2 szczypty
  • Fresh mint (optional), finely chopped 15 g
💰 Szacowany koszt dania: ~25.30 PLN (6.33 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of vegetables and baking

1

Preheat the oven to 200°C (top and bottom heat, no fan) or 190°C with fan. Peel the pumpkin with a peeler, cut off the ends, slice it in half lengthwise, and remove the seeds with a spoon. Cut the flesh into cubes about 2 cm on each side so that the pieces roast evenly. Transfer the pumpkin to a large baking tray lined with parchment paper.

Ingredients: Butternut squash, peeled and diced, Olive oil, Salt, Ground black pepper
Use a sharp knife and a stable cutting board. A large baking sheet lined with parchment prevents sticking and makes cleaning easier. Cubes of equal size bake evenly.
2

Drizzle the pumpkin with 30 g of oil (2 tablespoons) and gently mix with your hands or a spoon to coat each piece. Evenly sprinkle with 2 g of salt and 1 g of pepper. Arrange the pieces in a single layer, do not overcrowd the baking sheet - if necessary, use two sheets.

Ingredients: Butternut squash, peeled and diced, Olive oil, Salt, Ground black pepper
Hand mixing allows for a more thorough coating of the pumpkin than a spoon. Too tight of a arrangement will cause the pumpkin to steam instead of roast, and it won't caramelize.
3

Place the baking tray with the pumpkin in the preheated oven and bake for 25-30 minutes, turning the skin and stirring after 15 minutes. The pumpkin is ready when the edges start to brown and the center is soft when pierced with a fork (the fork should go in smoothly, and the surface should be slightly caramelized).

Ingredients: Butternut squash, peeled and diced
Use a silicone spatula or a thin spatula for flipping. Do not open the oven too often — heat loss will prolong baking.

Preparing chickpeas

4

If you are using canned chickpeas, drain and rinse under cold water, then dry on a paper towel. Transfer the chickpeas to a bowl, drizzle with 15 g of oil (1 tablespoon), add 1 g of salt (a pinch), and 1 g of pepper. Spread them on a small baking tray or on the same one as the pumpkin, if there is space, and bake for 20-25 minutes (you can do this together with the pumpkin) until the chickpeas are golden and slightly crispy.

Ingredients: Cooked chickpeas (drained if from a can), Olive oil, Salt, Ground black pepper
When baking chickpeas, it is important to dry them thoroughly — moisture prevents crispiness. If using dried chickpeas, they should be cooked until soft beforehand.

Preparing the dressings

5

Prepare the dressing in a medium bowl: add tahini (30 g), honey (15 g), lemon juice (30 g), Dijon mustard (10 g), and finely chopped garlic (10 g). Mix vigorously with a spatula or whisk, gradually pouring in the remaining olive oil (15 g) — this will help the dressing emulsify and become creamy. If the dressing is too thick, add a teaspoon of cold water (5 g) until the desired consistency is reached. Taste and season with salt and pepper to your liking.

Ingredients: Tahini (sesame paste), Honey, Lemon juice, Dijon mustard, Garlic, finely chopped, Olive oil, Salt, Ground black pepper
Use a bowl with a capacity of at least 600 ml and a whisk or fork. To emulsify the tahini more easily, you can first mix it with lemon juice and honey, and only then add the oil.

Preparing the leaves

6

Wash the kale under cold water and dry it thoroughly (using a salad spinner or paper towels). Remove the tough stems (run your fingers along the stem and cut it off). Chop the leaves into pieces about 2-3 cm wide. Place the chopped kale in a large bowl.

Ingredients: Kale, chopped coarsely
Drying the kale is important — wet leaves will dilute the dressing and cause it to wilt quickly. Use salad shears or a knife to remove the stems.

Salad Assembly

7

When the pumpkin and chickpeas are still warm (a few minutes after taking them out of the oven), add them to a bowl with the kale. Add the slices of persimmon (400 g) and pomegranate seeds (150 g). Drizzle 2/3 of the prepared dressing and gently yet thoroughly mix the salad with a large spoon or tongs, so that the dressing coats the ingredients but does not overpower the flavor.

Ingredients: Butternut squash, peeled and diced, Cooked chickpeas (drained if from a can), Kale, chopped coarsely, Kaki (persimmon), peeled and sliced, Pomegranate seeds (arils), Tahini (sesame paste)
Warm ingredients will slightly soften the kale, improving its texture. If you want the kale to remain crunchier, wait until the pumpkin cools to room temperature.

Finishing and serving

8

Sprinkle the salad with toasted pumpkin seeds (40 g). Season with salt and pepper to taste if needed. If using, add chili flakes (2 g) for a spicy touch and fresh mint (15 g) for freshness. Serve immediately — the salad tastes best slightly warm or at room temperature.

Ingredients: Roasted pumpkin seeds, Chili flakes (optional), Fresh mint (optional), finely chopped
Toasting seeds: heat a dry pan over medium heat and toast the seeds for 2-3 minutes, stirring, until they start to sizzle lightly and smell fragrant. Be careful not to burn them.

Serving

9

Transfer the salad to a large serving platter or individual plates, spreading the ingredients evenly so that the colors blend attractively (pieces of pumpkin, slices of persimmon, pomegranate, and green kale). Serve extra dressing in a small sauce boat on the side, so guests can add it to their liking.

Ingredients: Tahini (sesame paste), Honey, Lemon juice
Use a wide, flat dish — the salad looks best when the elements are layered rather than squished in a small bowl.

Fun Fact

💡

Kaki (persimmon) are a popular winter fruit in East Asian countries and have gained popularity in Europe as an aromatic winter fruit — their sweetness pairs wonderfully with slightly bitter leafy salads.

Best for

Lunch Przyjęcie zimowe Obiad świąteczny jako lekka przystawka

Tips

🍽️ Serving

Serve the salad slightly warm or at room temperature — this allows the fruits and pumpkin to release their aroma, and the kale to absorb the dressing. For a heartier version, add pieces of roasted halloumi cheese (not vegan) or a serving of millet/quinoa. Serve in a shallow bowl to make the colors visible and appetizing.

🥡 Storage

Store the baked pumpkin and chickpeas separately, along with the dressing, in an airtight container in the refrigerator for up to 2 days. Before serving, heat the pumpkin and chickpeas to room temperature and only then combine with the kale — the kale will wilt quickly if dressed too early. Long storage with pomegranate is not recommended, as the seeds may release juice.

📸 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

Crostini with roasted beets, goat cheese cream, and balsamic glaze 90 min

Crostini with roasted beets, goat cheese c...

Snacks
Buckwheat Tartlets with Roasted Root Vegetables, Goat Cheese, and Thyme 90 min

Buckwheat Tartlets with Roasted Root Veget...

Takeaway Dishes
Handmade Fettuccine with Sage Butter, Hazelnuts, and Ricotta 90 min

Handmade Fettuccine with Sage Butter, Haze...

Italian Cuisine
Velvety roasted pumpkin cream with sage chip and toasted seeds 60 min

Velvety roasted pumpkin cream with sage ch...

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

Fusion Salad: Roasted Hokkaido Pumpkin wit...

Salads
Greek Salad with Feta 25 min

Greek Salad with Feta

Valentine's Day

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