Quick Winter-Autumn Salad with Persimmon, Roasted Sweet Potato, Fennel, and Pomegranate - photo 1
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Quick Winter-Autumn Salad with Persimmon, Roasted Sweet Potato, Fennel, and Pomegranate

Salads Vegetarian Dishes 25 min Easy 5 wyświetleń ~55.96 PLN - (0)
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Description

A colorful, quick salad that combines the sweetness of roasted sweet potato and kaki (persimmons) with the crunchiness of fennel and walnuts, along with the tangy touch of pomegranate seeds and a honey-lemon dressing. This dish has a youthful style — inspired by Mediterranean cuisine and seasonal autumn-winter cooking — perfect as a light lunch, dinner, or an impressive appetizer. It features distinct flavor contrasts: sweet, spicy, creamy, and crunchy, as well as an attractive appearance (vivid oranges, juicy reds, and fresh greens). Serve immediately after assembling, as a standalone dish or as a side to grilled chicken, baked fish, or as part of a buffet.

Ingredients Used

Ingredients (14)

Servings:
4
  • Sweet potato 400 g
  • Persimmon 2 szt.
  • Fennel 200 g
  • Szpinak baby 120 g
  • Pomegranate (seeds) 100 g
  • Walnuts 60 g
  • Halloumi 200 g
  • Olive oil 30 ml
  • Honey 30 ml
  • Lemon juice 30 ml
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Black pepper 2 szczypty
  • ✨ Opcjonalne
  • Chili flakes 5 szczypt
  • Fresh mint 1 pęczek
💰 Szacowany koszt dania: ~55.96 PLN (13.99 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Baking sweet potatoes

1

Preheat the oven to 200°C (conventional) or 190°C with fan. Wash the sweet potato, peel it (optional — the skin is edible) and cut it into cubes about 1–1.5 cm on each side for even roasting. Place the cut pieces in a large bowl, add 15 g of olive oil and a pinch of salt (1 g). Mix thoroughly with a spoon until the pieces are slightly shiny. Spread in a single layer on a baking sheet lined with parchment paper — do not stack the pieces on top of each other. Bake for 20–25 minutes, flipping with a spatula halfway through; they are done when the edges are golden brown and slightly caramelized.

Ingredients: Sweet potato, Olive oil, Salt
Use a large baking tray and parchment paper; if the pieces are stacked on top of each other, you will get steaming instead of baking. Check with a skewer or fork — the sweet potato should be soft inside but not falling apart.

Preparation of vegetables and fruits

2

While the sweet potatoes are baking, wash the baby spinach under running water and dry it thoroughly in a salad spinner or with paper towels. Trim the tough ends of the stems if they are thick. Wash the fennel, cut off the ends, remove any damaged outer leaves, and slice the bulb lengthwise; cut into thin slices (2–3 mm) with a sharp knife or a mandoline, so they are delicate and crunchy. Wash the kaki, cut off the top with the stem, and slice it into half-moons or quarters (about 5 mm). Cut the pomegranate in half and extract the seeds: by tapping the bottom of the half with a wooden spoon over a bowl, the seeds fall out easily without crushing.

Ingredients: Szpinak baby, Fennel, Persimmon, Pomegranate (seeds)
Use a sharp knife to cut the persimmon and fennel — dull knives crush soft fruits. To dry the spinach, it's best to use a salad spinner or thoroughly dry it with paper towels so the dressing doesn't dilute the salad.

Toasting nuts (optional)

3

In a dry pan (without fat), toast the walnuts for 2–3 minutes over medium heat, shaking the pan every few seconds, until you can smell a pleasant nutty aroma and they are lightly browned. Be careful not to burn them — after removing from the heat, they will continue to cook from residual heat.

Ingredients: Walnuts
Use a flat pan with a diameter of 24–26 cm. Toasting brings out the nutty aroma and improves the texture — don't skip this step if you want maximum crunch.

Grilling halloumi

4

Cut the halloumi into slices about 1 cm thick. Gently pat dry with a paper towel to avoid splattering oil. Heat a non-stick skillet over medium-high heat (the skillet should be hot) and add about 10 g of olive oil. Place the cheese slices in the skillet, frying for 1.5–2 minutes on each side until they are nicely browned and golden stripes appear. Once removed from the skillet, keep them on a warm tray loosely covered with foil to prevent cooling.

Ingredients: Halloumi, Olive oil
Use a non-stick or grill pan. Halloumi doesn't melt easily — if the slices puff up, stop frying and flip them. When frying, don't move the slice too often; let a golden crust form.

Honey-lemon sauce

5

In a small bowl, combine 30 g of honey with 30 ml of lemon juice. Add 5 g of olive oil (1/3 teaspoon) and 1 pinch of black pepper (1 g). Whisk vigorously with a whisk or fork until you achieve a smooth emulsion — the dressing should be shiny, slightly runny, and distinctly sweet and sour. Taste and adjust with a little extra salt if needed (remember the saltiness of the halloumi).

Ingredients: Honey, Lemon juice, Olive oil, Black pepper
Use a small bowl and a mini whisk or fork. If the sauce is too thick, add a teaspoon of water. Do not add all the oil at once — gradually mixing helps to emulsify the sauce.

Salad Assembly

6

In a large bowl (preferably with a wide bottom), lay down the baby spinach as a base. Add the slices of fennel and pieces of persimmon. Once the sweet potatoes are roasted, wait 2–3 minutes until they cool slightly (they should be warm, not hot) and add them to the bowl. Sprinkle in the pomegranate seeds and toasted walnuts. Drizzle with the prepared dressing (start with half the amount, gently mix with long movements to avoid mashing the ingredients; add the rest of the dressing if needed). Place the grilled slices of halloumi on top.

Ingredients: Szpinak baby, Fennel, Persimmon, Sweet potato, Pomegranate (seeds), Walnuts, Halloumi, Honey, Lemon juice, Olive oil
Use a large wooden or silicone spoon for mixing to avoid breaking the fruit. Avoid letting the salad sit with the dressing for too long — excessive mixing will cause the fruit to release juice and the salad will lose its freshness.

Finishing and Serving

7

Season everything with a pinch of salt and optionally additional pepper to taste. Optionally sprinkle with chili flakes for spiciness (if using) and torn fresh mint (optional) just before serving. Arrange the salad on a large serving plate or in a salad bowl — the halloumi should be on top, with pomegranate seeds and pieces of persimmon displayed for visual effect.

Ingredients: Salt, Black pepper, Chili flakes, Fresh mint
Serve immediately — halloumi tastes best warm, and the spinach should not wilt. Use a large, flat plate to showcase the colors of the ingredients.

Fun Fact

💡

Fennel has been used since ancient times in the Mediterranean basin due to its anise flavor; it pairs very well with fruits, which is why it is a common addition to salads that combine sweet and spicy accents.

Best for

lekka kolacja przystawka na przyjęciu posiłek do pracy (pakowany osobno dressing)

Tips

🍽️ Serving

Serve the salad immediately after preparation — to maintain the contrast of temperatures (warm sweet potato and halloumi vs cool spinach). If you're preparing it for a gathering, roast the sweet potatoes and prepare the halloumi in advance, and add the fresh ingredients (spinach, persimmon, pomegranate) just before serving. Use the dressing gradually to avoid overloading the salad.

🥡 Storage

Store the baked sweet potatoes, grilled halloumi, and fresh ingredients separately in airtight containers in the fridge for up to 24 hours. Keep the dressing in a jar. Combine everything just before serving. Briefly heat the halloumi in a pan over medium heat (30–60 seconds on each side). The salad is not suitable for long storage after being dressed — the spinach and persimmon will wilt and release juice.

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