Traditional winter salad with roasted roots, persimmon, and pomegranate - photo 1
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Traditional winter salad with roasted roots, persimmon, and pomegranate

Salads Vegetarian Dishes Additions 90 min Medium 16 wyświetleń ~41.53 PLN - (0)
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Description

Seasonal, traditional winter salad combining the sweetness of roasted root vegetables with the juiciness of persimmon and the tangy sharpness of pomegranate seeds. The dish has a rich palette of colors — golden-orange carrots and parsley root, amber pieces of persimmon, ruby-red pomegranate seeds, and vibrant green kale and frisée — making it visually appealing on the plate. The flavor is based on caramelized vegetables, crunchy walnuts, and a simple vinaigrette with mustard and wine vinegar; optionally, thin shavings of aged hard cheese (pecorino) or a touch of honey can be added for extra sweetness. Perfect as a standalone dish for a light lunch or an impressive side for a winter table, it pairs wonderfully with roasted meats, sourdough bread, or light soups. The salad is hearty, balanced in textures (soft roasted vegetables vs. crunchy nuts and pomegranate seeds), and has a distinct, pleasant contrast of flavors.

Ingredients (18)

Servings:
4
  • Carrot 2.5 szt.
  • Parsley root 1.9 szt.
  • Celeriac 300 g
  • Golden beet 200 g
  • Persimmon 1.5 szt.
  • Pomegranate (seeds) 120 g
  • Kale 150 g
  • Frisée lettuce (curly) 120 g
  • Red onion 0.5 szt.
  • Walnuts 80 g
  • Olive oil 30 ml
  • Red wine vinegar 30 ml
  • Dijon mustard 15 g
  • Lemon (juice) 0.4 szt.
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Black pepper (ground) 2 szczypty
  • ✨ Opcjonalne
  • Honey 20 ml
  • Pecorino cheese (flakes) 50 g
💰 Szacowany koszt dania: ~41.53 PLN (10.38 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of root vegetables

1

Preheat the oven to 200°C with the convection function (or 220°C without convection). Wash the carrot, parsley root, celery, and golden beet under running water, wipe and dry. Peel the vegetables with a peeler. Cut the carrot and parsley root into pieces 3-4 cm long and about 1-1.5 cm thick (cubes or long sticks), cut the celery into similarly sized pieces, and slice the beet into slightly thinner slices (about 5 mm) — uniform pieces ensure even baking.

Ingredients: Carrot, Parsley root, Celeriac, Golden beet
Use a sharp knife and a stable cutting board; keep the pieces of all vegetables similar in size so they cook evenly. If you have protective gloves, use them for the beets to avoid staining your hands.
2

In a large bowl, combine 30 g of olive oil with 1 pinch of salt (1 g) and 1 pinch of pepper (1 g). Add the chopped vegetables and thoroughly coat them in the oil using a fork or your hand (you can use disposable gloves). Arrange the vegetables on a baking sheet lined with parchment paper in a single layer, making sure they do not overlap.

Ingredients: Carrot, Parsley root, Celeriac, Golden beet, Olive oil, Salt, Black pepper (ground)
The best size for the baking tray is approximately 30x40 cm. If the vegetables are crowded, use two trays or bake in batches - crowded vegetables will steam instead of roast.
3

Place the tray in the preheated oven and bake for 30-40 minutes, turning the vegetables once halfway through (about 15-20 minutes in). Bake until the vegetables are tender when pierced with a fork and start to lightly caramelize at the edges — the carrots and parsley should have golden-brown skins, the celery should be soft in the middle, and the beet should be thinly caramelized.

Ingredients: Carrot, Parsley root, Celeriac, Golden beet
Check the softness with a fork: the fork should go into the vegetable without resistance. Do not over-dry the vegetables — if the edges start to burn, cover the baking tray with aluminum foil and finish baking for a shorter time.

Roasting nuts and preparing pomegranate

4

While the vegetables are baking, toast the walnuts. Heat a dry skillet over medium heat. Add the walnuts (80 g) and toast for 6-8 minutes, shaking the skillet every 30-40 seconds, until you smell a strong nutty aroma and see lightly browned edges. Set aside to cool. Once cooled, roughly chop the walnuts by hand or coarsely chop them with a knife.

Ingredients: Walnuts
Use a non-stick pan with a diameter of 24-28 cm. Do not leave the nuts unattended – they can burn quickly. Alternatively, you can roast the nuts for 8-10 minutes in the oven at 180°C on a separate baking sheet.
5

Cut the pomegranate in half. Holding one half of the fruit over a bowl, hit the bottom with a spoon to release the seeds into the bowl; rotate it at the same time to get as many seeds out as possible. Remove any white membranes that may add bitterness.

Ingredients: Pomegranate (seeds)
To avoid stains, work on a board or in a bowl, you can use gloves. Make sure to remove the white fibrous parts, as they are bitter.

Preparing the dressing

6

In a medium bowl, pour in 30 g of olive oil (extra), 30 g of red wine vinegar, 15 g of Dijon mustard, and 20 g of lemon juice. If you want a sweeter dressing, add 20 g of honey (optional). Whisk the ingredients vigorously with a whisk or fork for 30-45 seconds until the emulsion is smooth, slightly thick, and shiny. Season with 1 pinch of salt (1 g) and 1 pinch of pepper (1 g), taste, and adjust if necessary — more vinegar for acidity or honey for sweetness.

Ingredients: Olive oil, Red wine vinegar, Dijon mustard, Lemon (juice), Honey, Salt, Black pepper (ground)
Use a small bowl and a whisk or a jar with a lid (close it and shake vigorously for 20 seconds). If you are not using honey, the dressing will be more savory.

Preparing the leaves

7

Place the kale (150 g) in a large bowl, drizzle with 10 g of lemon juice (part of the prepared 20 g) and add a pinch of salt (1 g). Massage the leaves with your hands for 1-2 minutes: grasp the leaf at the base and knead until the leaves soften and change to a slightly darker color — this reduces the bitter taste and aids digestion.

Ingredients: Kale, Lemon (juice), Salt
Use a large, clean bowl. Massaging the kale is key; if you skip this step, the leaves will be tough and less enjoyable to eat.

Assembly and finishing of the salad

8

When the root vegetables are roasted and slightly cooled (about 5-10 minutes), transfer them to a bowl with the kale. Add the frisée lettuce (120 g) torn into smaller pieces by hand, thinly sliced red onion (80 g), pomegranate seeds (120 g), and pieces of persimmon (cut into wedges or cubes). Sprinkle with toasted walnuts (80 g). Drizzle the prepared dressing gradually — starting with half the portion, gently mix with a wide spoon or your hands, taste, and season with the remaining dressing if needed.

Ingredients: Carrot, Parsley root, Celeriac, Golden beet, Kale, Frisée lettuce (curly), Red onion, Pomegranate (seeds), Persimmon, Walnuts, Olive oil, Red wine vinegar, Dijon mustard, Lemon (juice), Honey, Salt, Black pepper (ground)
Gently mix to avoid crushing the pomegranate seeds or pieces of persimmon. The best tool is a large, flat salad spoon or your hands; mixing with your hands gives you greater control over the delicacy of the ingredients.

Serving and optional additions

9

Transfer the salad to a wide platter or four plates. If using, sprinkle thin flakes of pecorino cheese (50 g) just before serving. Serve immediately so that the pomegranate seeds and nuts remain crunchy.

Ingredients: Pecorino cheese (flakes)
Serving dish: use a flat platter with a diameter of 30 cm or deep salad serving plates. Additionally, you can add a tablespoon of natural yogurt or creamy ricotta as a milder version (optional).

Final tips

10

Try the salad after 5 minutes — the flavors will meld and the dressing will soften the vegetables a bit. If you're preparing it in advance (up to 2-3 hours before serving), keep the dressing separate and add it just before serving to maintain the crunchiness of the nuts and pomegranate seeds.

Avoid storing the salad with dressing in the fridge for longer than 6 hours — the leaves and fruits lose their texture. Always add pecorino just before serving to prevent it from softening.

Fun Fact

💡

Pomegranate was considered in ancient times as a symbol of fertility and rebirth; the seeds have long been used in Middle Eastern and Mediterranean cuisines as an addition to winter dishes.

Best for

przyjęcie zimowe świąteczny stół lekki obiad spotkanie z przyjaciółmi

Tips

🍽️ Serving

Serve the salad on a large, flat platter to showcase the colors. You can serve it with slices of sourdough bread or as a side dish to roasted chicken breast. For a vegan version, omit the pecorino cheese and replace the honey with maple syrup.

🥡 Storage

Store ingredients separately: roasted vegetables and greens in airtight containers in the fridge for up to 48 hours, nuts and pomegranate seeds preferably in a separate container. Keep the dressing in a jar in the fridge for up to 5 days; shake before use as it may separate. Store the assembled salad for a maximum of 6 hours in the fridge and it's best to consume it within that time.

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