Winter Salad with Roasted Sweet Potato, Persimmon, and Pomegranate (Vegetarian) - photo 1
← Recipes

Winter Salad with Roasted Sweet Potato, Persimmon, and Pomegranate (Vegetarian)

Salads Vegetarian Dishes Additions 45 min Medium 5 wyświetleń ~57.28 PLN - (0)
Rate:
(0)
Start Cooking

Description

Colorful winter salad combining the sweetness of roasted sweet potatoes, the juiciness of persimmon, and the crunch of pomegranate seeds with slightly bitter radicchio and kale. Additionally, grilled halloumi cheese and toasted walnuts add texture and umami. The dish is drizzled with a simple vinaigrette made from olive oil, lemon juice, and Dijon mustard. It is visually striking due to the contrast of deep red pomegranate and orange sweet potato, and flavor-wise – balanced: sweet-salty, slightly sour, with crunchy elements. Perfect as a light lunch, a starter on a festive table, or an elegant salad for a gathering with friends. A good choice for those on a vegetarian diet; halloumi can easily be swapped for aged cheeses or tofu for a vegan version.

Ingredients Used

Ingredients (15)

Servings:
4
  • Sweet potato 600 g
  • Persimmon (kaki) 2 szt.
  • Kale 120 g
  • Radicchio 150 g
  • Fennel (bulb) 200 g
  • Pomegranate seeds (arils) 150 g
  • Walnuts (shelled, roasted) 80 g
  • Halloumi cheese 160 g
  • Extra virgin olive oil 0.2 łyżek
  • Lemon juice 30 ml
  • Dijon mustard 15 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Ground black pepper 2 szczypty
  • ✨ Opcjonalne
  • Honey (optional) 15 g
  • Chili flakes (optional) 2 szczypty
💰 Szacowany koszt dania: ~57.28 PLN (14.32 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Baking sweet potatoes

1

Preheat the oven to 200°C (fan 190°C). Wash the sweet potatoes under running water and dry them. Cut the sweet potatoes into cubes about 2 cm on each side (consistent size ensures even baking). Transfer the sweet potatoes to a large baking tray lined with parchment paper, drizzle with 15 g of olive oil (1/2 tablespoon), lightly salt with 1 g of salt (1 pinch), and mix with your hands or a large spoon so that each piece is lightly coated in oil. Spread the pieces in a single layer, ensuring they do not overlap. Bake in the preheated oven for 25-30 minutes, stirring once halfway through — the sweet potatoes are ready when they have golden-brown edges and a soft interior when pierced with a fork (the fork goes in smoothly).

Ingredients: Sweet potato, Extra virgin olive oil, Salt
Use a large baking tray (at least 30x25 cm) and baking paper. Stir with a spatula after 12-15 minutes to ensure the pieces brown evenly. Do not cut the sweet potatoes too thin — they will burn, nor too thick — they will take longer to bake.

Preparation of vegetables and fruits

2

In the meantime, prepare the remaining ingredients. Cut off the tough stems of the kale and tear the leaves into bite-sized pieces (about 2-3 cm). Cut the radicchio in half lengthwise, remove the tough ends, and slice it into thin strips. Peel the fennel bulb from the outer tougher layers, cut it in half, remove the tough base, and slice it thinly into half-moons (use a chef's knife or a mandoline set to thick). Wash the persimmons, remove the leafy top, and slice them into 5-7 mm thick slices or into wedges if they are large. Remove the pomegranate seeds just before assembly to keep them crunchy: cut the fruit in half over a bowl filled with water and tap the bottom with a wooden spoon, releasing the arils (remove the floating membrane parts by hand).

Ingredients: Kale, Radicchio, Fennel (bulb), Persimmon (kaki), Pomegranate seeds (arils)
Use a sharp knife and a cutting board; if you have a mandoline, set its safety guard. To remove the seeds from the pomegranate, the water method works well — the white membranes float to the surface.

Toasting nuts

3

Heat a dry skillet over medium heat. Add the walnuts (80 g) and toast for 4-6 minutes, shaking the skillet every few seconds, until you smell a strong nutty aroma and see slightly darkened edges. Transfer the nuts to a cutting board and, once they cool for 1-2 minutes, finely chop them with a knife or break them by hand into smaller pieces.

Ingredients: Walnuts (shelled, roasted)
Use a pan with a diameter of 24-28 cm. Do not add fat — the nuts have natural oils. Be careful not to burn them: after 1-2 minutes, they become more intense in flavor.

Grilling halloumi

4

Before the sweet potatoes finish baking, heat a grill pan or a regular non-stick pan over medium-high heat. Cut the halloumi (160 g) into slices about 5-7 mm thick. Drizzle each slice with 5 g of oil (1/3 tablespoon) and place on the hot pan. Fry for 2-3 minutes on each side until golden stripes form and the cheese becomes slightly soft but still firm. After frying, set aside on a paper towel for 1 minute to drain excess fat.

Ingredients: Halloumi cheese, Extra virgin olive oil
Use a grill pan if you have one — it will give nice stripes. Don't overheat the pan too much, as the cheese may melt and burn. If the cheese is very salty, you can rinse it lightly and dry it before frying.

Preparing the dressing

5

In a small bowl, pour in the lemon juice (30 ml), add Dijon mustard (15 g) and 15 g of olive oil (1/2 tablespoon). If you want to use honey (optional, 15 g), add it now. Whisk vigorously with a fork or whisk for 20-30 seconds until the ingredients combine and a smooth emulsified dressing forms. Season with 1 g of salt and 1 g of pepper (a pinch of each) and taste — it should have a distinct, slightly tangy flavor with a subtle sweetness if honey was added.

Ingredients: Lemon juice, Dijon mustard, Extra virgin olive oil, Honey (optional), Salt, Ground black pepper
Use a small bowl and a whisk or a jar with a lid (screw it on and shake vigorously). If the dressing 'separates', vigorous mixing will restore a uniform consistency.

Salad assembly

6

In a large, wide bowl, place the prepared kale (120 g) and gently massage the leaves with your hands for 30-60 seconds, adding a teaspoon or two of the prepared dressing — massaging softens the leaves and helps absorb the flavor. Add the chopped radicchio (150 g), slices of fennel (200 g), roasted sweet potatoes (600 g), chopped persimmon (300 g), and pomegranate seeds (150 g). Drizzle with the remaining dressing (if any is left) and gently mix with a spoon or your hands, being careful not to crush the sweet potato pieces. Top with toasted nuts (80 g) and arrange slices of grilled halloumi (160 g) on top. Season to taste with additional salt and pepper if needed. If you want some heat, sprinkle with 2 g of chili flakes (optional).

Ingredients: Kale, Radicchio, Fennel (bulb), Sweet potato, Persimmon (kaki), Pomegranate seeds (arils), Walnuts (shelled, roasted), Halloumi cheese, Chili flakes (optional), Salt, Ground black pepper
Use a large mixing bowl (minimum diameter 28 cm). Massaging the kale makes the leaves less tough — do this gently. Layer the cheese on top at the end to keep it warm and looking nice.

Serving

7

Transfer the salad to a large serving dish or portion it onto plates. Serve immediately — best when the sweet potatoes and halloumi are still slightly warm, contrasting with the cool, crunchy persimmon and pomegranate. Serve with extra lemon cut into wedges, if someone wants to increase the acidity.

Ingredients: Lemon juice
Use a wide platter for an impressive presentation. Serve the salad immediately to maintain the contrasts of temperature and texture.

Fun Fact

💡

Pomegranate has been a symbol of fertility and abundance in many cultures and has often been used in Mediterranean cuisine; pairing it with roasted roots is a classic way to add freshness and color to heavier winter ingredients.

Best for

przyjęcie zimowe świąteczne spotkanie lekki obiad kolacja towarzyska

Tips

🍽️ Serving

Serve the salad on a large white platter to make the color contrast most vivid. You can add fresh herbs (e.g., chopped parsley) just before serving. If preparing in advance, keep the dressing separate and drizzle it just before serving to maintain the crunchiness of the pomegranate and kale.

🥡 Storage

Store the portion without dressing in an airtight container in the fridge for up to 24 hours. Keep the dressing separately in a jar for up to 3 days. Salads with roasted sweet potatoes and halloumi are best eaten on the day they are prepared — reheating will cause them to lose some crunch and texture; if you need to reheat, do so briefly in the oven (180°C for 5-7 minutes) or in a pan.

📸 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

Autumn salad with roasted apples, kale, and walnuts 45 min

Autumn salad with roasted apples, kale, an...

Salads
Modern winter salad with roasted beets, persimmon, mandarin, and goat cheese 60 min

Modern winter salad with roasted beets, pe...

Salads
Sweet Potato Crust Pizza with Goat Cheese, Arugula, and Walnuts 70 min

Sweet Potato Crust Pizza with Goat Cheese,...

Main Dishes
Quick seasonal winter salad with roasted sweet potatoes, pear, and halloumi 25 min

Quick seasonal winter salad with roasted s...

Salads
Rainbow Weekly Lunchbox: A Base for Creative Meals 120 min

Rainbow Weekly Lunchbox: A Base for Creati...

Takeaway Dishes
Modern winter salad with roasted carrots, fennel, pomegranate, and crispy chickpeas 60 min

Modern winter salad with roasted carrots, ...

Salads

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
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