Traditional winter salad with roasted pumpkin, caramelized onions, walnuts, and pomegranate - photo 1
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Traditional winter salad with roasted pumpkin, caramelized onions, walnuts, and pomegranate

Salads European cuisine 90 min Medium 10 wyświetleń ~21.71 PLN - (0)
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Description

A seasonal, aromatic salad that combines the sweetness of roasted pumpkin, the depth of caramelized red onion, the crunch of walnuts, and the freshness of pomegranate seeds. A bold vinaigrette made with olive oil, balsamic vinegar, and Dijon mustard highlights the contrast of flavors, while the dark orange, red, and green colors create an attractive visual combination. The dish has roots in European cuisines, where roasted winter vegetables are mixed with simple dressings; it works wonderfully as an appetizer, a light lunch, or an impressive addition to a festive table. The salad is hearty, rich in textures (soft pumpkin, soft onions, crunchy nuts) and flavors (sweet and sour, slightly spicy), and its preparation is simple even for a beginner cook.

Ingredients Used

Ingredients (15)

Servings:
4
  • Pumpkin (flesh), peeled and diced 600 g
  • Red onion, sliced into half rings 1 szt.
  • Baby spinach, washed 120 g
  • Walnuts, coarsely chopped and lightly toasted 80 g
  • Pomegranate seeds (arils) 150 g
  • Extra virgin olive oil 0.3 łyżek
  • Balsamic vinegar 30 ml
  • Honey 30 ml
  • Dijon mustard 15 g
  • Lemon juice 30 ml
  • Dried thyme 2 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Pieprz czarny, świeżo mielony 1 szczypta
  • ✨ Opcjonalne
  • Parmesan flakes (optional) 40 g
  • Roasted pumpkin seeds (optional) 30 g
💰 Szacowany koszt dania: ~21.71 PLN (5.43 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Preheat the oven to 200°C (top-bottom) / 180°C with fan. Line a large baking tray with baking paper or use a lightly greased tray. Wash the pumpkin, cut it in half, and scoop out the seeds (you can save them for roasting). Peel the pumpkin with a peeler (if using hokkaido, you can skip peeling), and cut the flesh into cubes about 2–2.5 cm on each side, trying to get pieces of similar size for even baking. Cut the onion in half, peel, and slice into thin half-moons about 3–4 mm thick. Wash the spinach and dry it in a salad spinner or gently with a paper towel.

Ingredients: Pumpkin (flesh), peeled and diced, Red onion, sliced into half rings, Baby spinach, washed
Use a sharp chef's knife and a large cutting board; uneven pieces of pumpkin will cook at different rates. Prepare all the ingredients before turning on the oven (mise en place).

Roasting pumpkin

2

Transfer the chopped pumpkin to a baking sheet in a single layer, ensuring the pieces do not touch too much (this allows them to brown instead of steam). Drizzle 2/3 of the oil (about 40 ml) evenly over the pumpkin, sprinkle with 2 g of dried thyme, 2 g of salt, and 1 g of freshly ground pepper. Gently mix with your hands or a large spoon, ensuring each piece is coated with oil and spices. Bake in a preheated oven for 30–35 minutes, flipping the pieces halfway through with a spatula — the pumpkin is ready when the edges begin to caramelize and the softness reaches a fork-tender consistency (it should be soft but not falling apart).

Ingredients: Pumpkin (flesh), peeled and diced, Extra virgin olive oil, Dried thyme, Salt, Pieprz czarny, świeżo mielony
Use a baking sheet with a low rim and parchment paper for easier cleaning. If the pieces are close together, bake longer at a lower temperature (35–40 minutes). The pumpkin should be golden-brown at the edges.

Caramelizing onions

3

In a large skillet, heat the remaining olive oil (~20 ml) over medium-low heat. Add thin half-moon slices of red onion, season lightly with salt (about 1 g), and stir every 1–2 minutes. Slowly cook the onion for 20–25 minutes until it softens and turns light golden brown; do not increase the heat too much to avoid burning the onion. 2–3 minutes before the end, add 10 g of honey and stir until the onion becomes glossy and slightly caramelized. The onion should be soft, sweet, and free of any raw, sharp taste.

Ingredients: Red onion, sliced into half rings, Extra virgin olive oil, Honey, Salt
Use a large non-stick pan with a diameter of 24–28 cm. If the onion starts to burn, lower the heat and add a tablespoon of water to lift the burnt bits from the bottom of the pan. Do not try to speed up the process with high heat.

Roasting nuts and (optionally) seeds

4

In a small dry skillet, toast the walnuts for about 4–6 minutes over medium heat, shaking the skillet or stirring with a wooden spoon every 30 seconds, until you can smell the nutty aroma and they turn a golden color. Transfer to a cutting board and let cool, then chop coarsely. If you are using pumpkin seeds, toast them for 3–4 minutes in the same skillet — they will pop and change to a dark green color with a slight sheen.

Ingredients: Walnuts, coarsely chopped and lightly toasted, Roasted pumpkin seeds (optional)
Be careful, as the nuts can burn quickly. Toast them briefly and monitor the color and smell. Use a dry pan without any fat.

Preparing the dressing

5

In a small bowl or jar, combine 30 ml of balsamic vinegar, 30 ml of lemon juice, 15 g of Dijon mustard, and 20 g of honey. Add the remaining olive oil (about 20 ml) and a pinch of salt (1 g) along with freshly ground pepper (1 g). Whisk vigorously with a fork or whisk for about 30 seconds until the dressing becomes smooth and slightly emulsified (the oil and vinegar will combine and not immediately separate). Alternatively, place all the ingredients in a jar with a lid and shake vigorously for 20–30 seconds.

Ingredients: Balsamic vinegar, Lemon juice, Dijon mustard, Honey, Extra virgin olive oil, Salt, Pieprz czarny, świeżo mielony
Use a glass bowl or jar. If the dressing is too sour, add a bit of honey; if it's too sweet — more lemon juice. The dressing should have a balanced sweet-sour taste with a gentle spiciness from the mustard.

Salad Assembly

6

In a large, flat bowl, lay out the washed and dried spinach as a base. When the pumpkin is still slightly warm (not hot), spread it evenly over the spinach — the heat from the pumpkin releases flavors, but too hot pumpkin will damage the leaves. Add the caramelized onion, pomegranate seeds, and chopped, toasted walnuts. Drizzle evenly with the prepared dressing (first half, gently mix with two spoons; if needed, add the rest). Gently mix, lifting the leaves and stirring from the bottom to avoid crushing the pumpkin. Taste and season with a bit more salt or pepper if needed.

Ingredients: Baby spinach, washed, Pumpkin (flesh), peeled and diced, Red onion, sliced into half rings, Pomegranate seeds (arils), Walnuts, coarsely chopped and lightly toasted, Balsamic vinegar, Lemon juice, Honey, Extra virgin olive oil, Salt, Pieprz czarny, świeżo mielony, Dijon mustard
Use two large tablespoons or salad tongs. Gently mix to avoid breaking the pumpkin pieces. Serve the salad at a slightly warm or room temperature.

Finishing and serving

7

Before serving, sprinkle the salad with optional parmesan flakes and/or toasted pumpkin seeds for added texture. Arrange the salad on a large platter or serve individually on plates, ensuring an aesthetic distribution of colors: green spinach at the bottom, orange pumpkin, red pomegranate, and the gold of caramelized onions. Serve immediately; a piece of crusty bread pairs well with the salad.

Ingredients: Parmesan flakes (optional), Roasted pumpkin seeds (optional)
If you are adding parmesan, do it just before serving so the flakes don't soften from the dressing. Use a cheese slicer to get nice parmesan flakes.

Fun Fact

💡

In European kitchens, roasted pumpkin is a traditional element of winter dishes — it was initially used mainly for its durability and sweet taste, and the colors of pumpkin often symbolize abundance and the warmth of a meal during the colder months.

Best for

przyjęcie zimowe świąteczny stół jako przystawka lekki obiad lub kolacja

Tips

🍽️ Serving

Serve the salad slightly warm or at room temperature; do not serve it straight from the oven on leaves that are too hot. Dark, crispy bread (e.g., rye baguette) or slices of toasted bread with butter pair well with the salad. If serving as an appetizer, arrange smaller portions on small plates with a few shavings of parmesan on top.

🥡 Storage

Prepare the salad no more than a few hours before serving; if you need to store it, keep the dressing separately in a jar and the rest in the fridge for up to 24 hours. Before serving, roast the pumpkin again for 5–7 minutes at 180°C to regain some warmth and crunch, then mix with the dressing. Salads with leafy vegetables are not suitable for long storage, as the leaves wilt.

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