Quick Winter Salad with Roasted Butternut Squash, Pomegranate, and Halloumi - photo 1
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Quick Winter Salad with Roasted Butternut Squash, Pomegranate, and Halloumi

Salads Vegetarian Dishes 30 min Easy 4 wyświetleń ~26.10 PLN - (0)
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Description

A bold, seasonal salad that combines the sweetness of roasted butternut squash, juicy pomegranate arils, creamy and slightly crunchy halloumi cheese, and crunchy walnuts. Fresh lamb's lettuce and slices of fennel add a green freshness and contrast in textures, while a honey-lemon dressing with a hint of balsamic vinegar highlights the winter aromas. The dish is quick to prepare (about 30 minutes), visually striking — with intense colors of orange, red, and green — and energetically balanced. Perfect as a light lunch, an elegant appetizer for a gathering with friends, or an addition to the holiday table. The salad combines sweet, sour, and salty flavors, along with the contrast of smooth cheese and crunchy nuts.

Ingredients Used

Ingredients (16)

Servings:
4
  • Butternut squash, peeled and diced 600 g
  • Lamb's lettuce, washed and dried 100 g
  • Pomegranate (arils — seeds) 150 g
  • Halloumi, sliced into 7-8 mm thick pieces 200 g
  • Fennel (bulb), thinly sliced 150 g
  • Red onion, sliced into thin half-moons 0.5 szt.
  • Walnuts, lightly toasted 50 g
  • Extra virgin olive oil 2 łyżki
  • Balsamic vinegar 20 ml
  • Fresh lemon juice 30 ml
  • Honey 20 ml
  • Dijon mustard 10 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Pieprz czarny świeżo mielony 1 szczypta
  • ✨ Opcjonalne
  • Roasted pumpkin seeds (optional) 30 g
  • Lemon zest (optional, grated) 1 łyżeczka
💰 Szacowany koszt dania: ~26.10 PLN (6.52 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the pumpkin

1

Preheat the oven to 200°C (fan 190°C). Peel the butternut squash with a vegetable peeler, cut it in half and scoop out the seeds with a spoon. Cut the flesh into cubes of about 2 cm and place them in a large bowl. Drizzle with 15 ml of olive oil, add 1 pinch of salt (1 g) and freshly ground pepper (1 pinch). Mix thoroughly by hand or with a spoon to ensure each piece is lightly coated with oil.

Ingredients: Butternut squash, peeled and diced, Extra virgin olive oil, Salt, Pieprz czarny świeżo mielony
Use a sharp knife and a large cutting board. A stainless steel or ceramic bowl will work best. Uniform cube size will ensure even baking.
2

Line a baking sheet with parchment paper and spread the pumpkin cubes in a single layer, leaving small gaps between them (do not pile them up too much). Bake in a preheated oven for 20–25 minutes, until the edges are slightly golden and the inside is soft — test with a fork: it should go in easily, but the pumpkin should not fall apart.

Ingredients: Butternut squash, peeled and diced
Use a baking tray with rectangular edges; if you have a convection oven, reduce the time by a few minutes. If the cubes start to burn, lower the temperature by 10–15°C.

Preparing the nuts

3

In a dry medium skillet, without any fat, toast the walnuts for 2–3 minutes over medium heat, shaking the skillet every 20–30 seconds. When you smell the nutty aroma and notice a slight browning, remove them from the heat and set aside to cool. Once cooled, roughly chop them with a knife into larger pieces.

Ingredients: Walnuts, lightly toasted
Use a wide, flat pan (diameter 24–28 cm). Be careful — the nuts can burn quickly. If you don't have a dry pan, you can roast the nuts for 5–7 minutes in the oven at 180°C.

Preparing halloumi

4

Pat the halloumi slices dry with a paper towel. In a medium skillet, heat 15 ml of olive oil over medium heat. When hot, place the cheese slices in the skillet and fry for 2–3 minutes on each side, until golden, crispy strips form and the cheese is lightly browned. Once fried, set aside on paper to drain excess fat.

Ingredients: Halloumi, sliced into 7-8 mm thick pieces, Extra virgin olive oil
The best is a non-stick or cast iron skillet with a diameter of 24–26 cm. Do not move the cheese too often — let it brown to achieve a nice crust.

Preparing the dressing

5

In a small bowl, combine 20 ml of balsamic vinegar, 30 ml of lemon juice, 20 g of honey, and 10 g of Dijon mustard. Add the remaining 15 ml of olive oil. Whisk or vigorously mix with a fork for 30–45 seconds until a smooth, slightly emulsified consistency is achieved. Season with 1 pinch of salt and 1 pinch of freshly ground pepper, taste, and adjust the balance of sweetness/acidity if necessary.

Ingredients: Balsamic vinegar, Fresh lemon juice, Honey, Dijon mustard, Extra virgin olive oil, Salt, Pieprz czarny świeżo mielony
Use a small bowl (about 300 ml) and a small whisk or fork. If the dressing is too thick, add 5–10 ml of water. If you want a vegan version, replace honey with maple syrup.

Preparing the onion

6

Thinly slice the red onion (75 g), pour 30 ml of cold water over it in a small bowl, and let it sit for 5 minutes to mellow the sharpness. After 5 minutes, drain in a sieve and gently pat dry with a piece of paper towel.

Ingredients: Red onion, sliced into thin half-moons
Use a sharp knife to slice thin half-moons. Soaking the onion reduces its sharpness and makes the flavor blend better with the salad.

Salad Assembly

7

In a large bowl, combine the washed and dried lamb's lettuce (100 g) with the sliced fennel (150 g). Add the cooled roasted pumpkin (from step 2) and the drained onion. Drizzle with the prepared dressing in 2–3 rounds: pour in a little dressing, gently mix with a large spoon or tongs, taste, and add more if needed. Mix briefly to avoid wilting the leaves.

Ingredients: Lamb's lettuce, washed and dried, Fennel (bulb), thinly sliced, Butternut squash, peeled and diced, Red onion, sliced into thin half-moons, Balsamic vinegar, Fresh lemon juice, Honey, Dijon mustard, Extra virgin olive oil, Salt, Pieprz czarny świeżo mielony
Use a large, flat bowl to easily mix the ingredients without crushing the vegetables. Gently stir from the bottom up to maintain the fluffiness of the lamb's lettuce.

Finishing and serving

8

Evenly distribute the fried slices of halloumi on top and sprinkle the salad with pomegranate seeds (150 g). Add chopped, toasted walnuts (50 g). If using, sprinkle with pumpkin seeds (30 g) and lemon zest (5 g) for flavor and decoration. Serve immediately to keep the halloumi warm and served at contrasting temperatures.

Ingredients: Halloumi, sliced into 7-8 mm thick pieces, Pomegranate (arils — seeds), Walnuts, lightly toasted, Roasted pumpkin seeds (optional), Lemon zest (optional, grated)
Use a large flat platter or individual plates. Serve immediately after arranging, as the dressing and warm cheese affect the textures of the salad.

Optional additions

9

If you want extra freshness, just before serving you can add a few leaves of mint or arugula. Additionally, you can sprinkle a bit of chili flakes if you like spiciness.

This is a place for personalization — remember not to overdo it with spicy additions that can overpower the delicate flavors of pumpkin and halloumi.

Fun Fact

💡

Butternut squash is grown in temperate zones and stores well through the winter, making it a popular ingredient in winter dishes. Halloumi, due to its high melting point, is one of the few cheeses ideal for frying without melting.

Best for

lekki obiad w ciągu tygodnia przyjęcie zimowe elegancka przystawka na świątecznym stole

Tips

🍽️ Serving

Serve the salad on a large, flat platter to showcase the colors. Halloumi tastes best warm — if you prepare the ingredients in advance, fry the cheese just before serving. Serve with a slice of crusty bread or thin grissini.

🥡 Storage

It's best to consume the salad immediately. Store leftovers separately: dressing in a small jar in the fridge for up to 5 days, roasted pumpkin and halloumi in a closed container for up to 2 days (reheat in the oven at 160°C for 5–8 minutes before adding to fresh leaves). Do not store the salad with dressing for longer than 24 hours, as the leaves will wilt.

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