Winter fusion salad with roasted pumpkin, persimmon, and halloumi (variant 4737cda9) - photo 1
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Winter fusion salad with roasted pumpkin, persimmon, and halloumi (variant 4737cda9)

Pikantne Salads Fusion cuisine Vegetarian Dishes 40 min Medium 9 wyświetleń ~46.69 PLN - (0)
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Description

Creamy roasted butternut squash combined with juicy persimmon, crunchy walnuts, and golden halloumi creates a stunning fusion salad perfect for winter days. The dish combines the flavors of sweet roasted vegetables, the delicate saltiness of cheese, and the tartness of pomegranate, complemented by an aromatic vinaigrette with mustard and maple syrup. Served as a light dinner, an appetizer at a social gathering, or as part of a buffet – it looks very appealing due to the contrast of colors: the orange of the squash and persimmon, the burgundy of radicchio, and the ruby "drops" of pomegranate. The salad is filling yet fresh — a well-balanced texture: soft squash, springy slices of halloumi, the crunch of nuts and seeds, and delicate lamb's lettuce.

Ingredients Used

Ingredients (16)

Servings:
4
  • butternut squash 400 g
  • Persimmon 1.5 szt.
  • Radicchio 150 g
  • Lamb's lettuce (mâche) 100 g
  • Halloumi 180 g
  • Pomegranate (seeds) 100 g
  • Olive oil 45 ml
  • Apple cider vinegar 20 ml
  • Dijon mustard 15 g
  • Maple syrup 20 ml
  • Garlic 1 ząbek
  • Walnuts 60 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Black pepper 2 szczypty
  • ✨ Opcjonalne
  • Microgreens / sprouts (optional) 30 g
  • Roasted pumpkin seeds 30 g
💰 Szacowany koszt dania: ~46.69 PLN (11.67 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the pumpkin

1

Prepare the pumpkin: wash it, cut off the ends with a knife, and place it on a stable cutting board. Peel the skin with a vegetable peeler. Cut the pumpkin in half lengthwise, scoop out the seeds and fibrous center with a spoon, and then cut it into cubes about 2 cm on each side. Even pieces will ensure even roasting.

Ingredients: butternut squash
Use a large, stable cutting board and a sharp chef's knife. If the pumpkin is hard, make a small incision with the knife first and press down to create a grip point. Work carefully, holding the pumpkin with a dry hand.

Roasting pumpkin

2

Preheat the oven to 200°C with the convection function (or 220°C without convection). In a large bowl, mix the chopped pumpkin with 15 g of olive oil, 2 g of salt, and 1 g of freshly ground pepper. Arrange the pieces skin side down on a baking sheet lined with parchment paper, making sure they are not crowded. Bake for 25–30 minutes, until the edges start to caramelize slightly and the center is soft — check with a fork: a knife should easily pierce the flesh.

Ingredients: butternut squash, Olive oil, Salt, Black pepper
Use a large baking sheet or two smaller ones so the pieces are spaced out. After 15 minutes, turn them with a spatula to brown evenly. Do not bake in a single layer too densely, as they will steam instead of browning.

Preparation of persimmon and radicchio

3

Wash the persimmon under running water. Cut it in half, remove any loose seeds, and slice it or dice it into pieces similar in size to pumpkin chunks (about 1–2 cm). Cut the radicchio into quarters and slice it into thin strips, then rinse briefly and dry in a salad spinner or with a paper towel. Set aside.

Ingredients: Persimmon, Radicchio
The persimmon should be ripe but not mushy — if it is very soft, cut gently to avoid mashing the pieces. Use a salad spinner or a clean cloth to ensure the leaves are dry; moisture will dilute the dressing.

Preparation of pomegranate and nuts

4

Cut the pomegranate in half. Holding half of the fruit over a bowl, hit the skin side with a wooden spoon firmly to release the seeds into the bowl (it's best to do this over a strainer to separate the juice from the membranes). Chop the walnuts with a knife into medium pieces and briefly toast them in a dry, heated pan (1–2 minutes) until you can smell their aroma — be careful not to burn them.

Ingredients: Pomegranate (seeds), Walnuts
To extract pomegranate seeds, you can also submerge the halves in a bowl of water — the seeds will sink, and the white membranes will float. Toasted nuts will gain aroma and crunch; stir continuously while toasting.

Frying halloumi

5

Cut the halloumi into slices about 7–8 mm thick. Heat a non-stick skillet over medium heat; when hot, pour in a little olive oil (about 5 g — a thin layer). Place the slices in the skillet and fry for 2–3 minutes on each side until golden brown and a crispy crust forms. Once fried, transfer to a plate lined with paper towels to drain excess fat.

Ingredients: Halloumi, Olive oil
Use a pan with a diameter of 24–28 cm, do not flip the slices too quickly — wait until they achieve a golden color. The halloumi will be firm and slightly droopy after frying.

Preparing the dressing

6

In a small bowl or jar, combine 30 g of olive oil, 20 ml of apple cider vinegar, 15 g of Dijon mustard, 20 g of maple syrup, finely chopped 5 g clove of garlic, 3 g of salt, and 1 g of pepper. Whisk vigorously with a fork or shake the jar until the dressing is smooth and slightly emulsified — the oil will combine with the vinegar and mustard, creating a smooth emulsion.

Ingredients: Olive oil, Apple cider vinegar, Dijon mustard, Maple syrup, Garlic, Salt, Black pepper
It's best to use a jar with a lid: put all the ingredients in and shake vigorously for 20–30 seconds. Taste the sauce and adjust with a bit of salt or syrup if you want a more sweet-sour balance.

Salad Assembly

7

In a large bowl, gently combine the lamb's lettuce and chopped radicchio. Add warm (not hot) roasted pumpkin and pieces of persimmon — arrange them so as not to crush the soft fruit. Drizzle 2/3 of the prepared dressing and gently mix with a spatula or your fingers to avoid wilting the leaves. Add pomegranate seeds and half of the chopped nuts. On top, arrange slices of golden halloumi and sprinkle with the remaining nuts and (optional) pumpkin seeds and microgreens.

Ingredients: Lamb's lettuce (mâche), Radicchio, butternut squash, Persimmon, Pomegranate (seeds), Walnuts, Halloumi, Roasted pumpkin seeds, Microgreens / sprouts (optional), Olive oil, Dijon mustard, Maple syrup
If the pumpkin is very hot, wait 2–3 minutes before adding it to the salad — high temperature can wilt the leaves. Use a large serving spoon or two tongs to avoid breaking the ingredients.

Finishing and serving

8

Before serving, drizzle the salad with the remaining dressing (if needed) and season to taste with salt (be careful with the halloumi) and freshly ground pepper. Arrange the salad on flat plates or a shared platter — so that the slices of halloumi are visible on the surface and the colorful pomegranate seeds are evenly scattered.

Ingredients: Salt, Black pepper, Halloumi, Pomegranate (seeds)
Serve immediately while the halloumi is still warm — that's when the contrast of temperature and textures is most appealing. If preparing in advance, keep the halloumi separate and add just before serving.

Fun Fact

💡

The combination of roasted vegetables with fruits and cheese has its roots in Mediterranean and Middle Eastern cuisines — it is common to pair the sweetness of roasted fruits with intense cheeses, creating a striking contrast of flavors.

Best for

zimowe spotkania z przyjaciółmi lekka kolacja przystawka na świątecznym stole

Tips

🍽️ Serving

Serve the salad on a large, flat plate so that the layers and colors are clearly visible. Serve with a slice of rustic bread or crispy croutons. To make portioning easier, slice the halloumi into evenly thick pieces and arrange them neatly on top.

🥡 Storage

Store the baked pumpkin and fried halloumi separately in airtight containers in the fridge for up to 2 days. The dressing can be stored in a jar in the fridge for up to 5 days. Do not combine the ingredients long before serving — the leaves will wilt, and the fruits will lose their firmness.

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