Winter fusion salad with roasted pumpkin, smoked beetroot, pear, and halloumi with miso-orange dressing - photo 1
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Winter fusion salad with roasted pumpkin, smoked beetroot, pear, and halloumi with miso-orange dressing

Cold Dishes Fusion cuisine 60 min Medium 4 wyświetleń ~29.96 PLN - (0)
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Description

A colorful, seasonal cold salad that combines the sweetness of roasted pumpkin and pear with the earthiness of roasted beets and salty, grilled halloumi. The miso-orange dressing adds an Asian touch, while toasted hazelnuts and crispy kale chips provide texture. This dish is a fusion — it blends Mediterranean flavors (cheese) with Asian miso paste and a citrusy accent. Perfect as a light appetizer or a standalone dish for a winter gathering; it looks great on a large platter thanks to the color contrast: orange from the pumpkin, deep purple from the beets, golden slices of cheese, and green kale chips.

Ingredients Used

Ingredients (17)

Servings:
4
  • Butternut squash, peeled and diced 500 g
  • Beets, peeled and cut into quarters 400 g
  • Pear (medium), cut into thin wedges 2 szt.
  • Halloumi cheese, sliced into 1 cm pieces 240 g
  • Salad mix (e.g. arugula, lamb's lettuce, young spinach) 150 g
  • White miso paste 40 g
  • Freshly squeezed orange juice 60 ml
  • Rice vinegar 30 ml
  • Honey (liquid) 1.3 łyżka
  • Sesame oil (for dressing) 1 łyżka
  • Rapeseed oil (for roasting pumpkin and beets) 2 łyżki
  • Roasted, chopped hazelnuts 60 g
  • Kale for chips, washed and dried 60 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Pieprz czarny świeżo mielony 2 szczypty
  • ✨ Opcjonalne
  • Sesame seeds (optional) 10 g
  • Chili flakes (optional) 1 łyżeczka
💰 Szacowany koszt dania: ~29.96 PLN (7.49 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Vegetables - preparation

1

Preheat the oven to 200°C with convection or 220°C without convection. Prepare two baking sheets lined with parchment paper. Peel the pumpkin, remove the seeds, and cut it into cubes about 2 cm on each side. Peel the beets and cut them into quarters (if they are small, you can leave them in halves). Spread the pumpkin and beets on separate baking sheets in a single layer — ensuring that the pieces do not touch too much, which will ensure even roasting.

Ingredients: Butternut squash, peeled and diced, Beets, peeled and cut into quarters, Rapeseed oil (for roasting pumpkin and beets), Salt, Pieprz czarny świeżo mielony
Use a sharp kitchen knife and a stable cutting board. If the beets are large, cut them into smaller pieces so they roast at the same time as the pumpkin. A baking sheet with a low rim and parchment paper is best.

Vegetables - roasting

2

Drizzle the pumpkin with 20 g of rapeseed oil (mix evenly), sprinkle with half of the salt (2 g) and lightly pepper. Drizzle the beets with the remaining 10 g of oil and salt sparingly (1 g). Place the trays in the preheated oven. Bake the pumpkin for 25-30 minutes until the pieces are soft and lightly browned at the edges — you can check this by inserting a fork: it should go in easily. Bake the beets for about 35-40 minutes; when the fork goes in smoothly and the skin is slightly wrinkled, they are ready.

Ingredients: Butternut squash, peeled and diced, Beets, peeled and cut into quarters, Rapeseed oil (for roasting pumpkin and beets), Salt, Pieprz czarny świeżo mielony
Use an oven thermometer if you have one; the surface of the pumpkin should be golden-brown. If the oven browns unevenly, rotate the trays halfway through the time.

Kale chips

3

Preheat the oven to 160°C if needed for the chips (you can use one of the trays after removing the vegetables). Remove the thick stems from the kale, tear the leaves into bite-sized pieces. In a bowl, drizzle the leaves with 5 g of rapeseed oil, gently massage with your fingers to coat each leaf with a thin layer of fat. Arrange loosely on the tray and sprinkle lightly with salt (about 1 g). Bake for 10-12 minutes, until the leaves become dry and crispy — be careful not to burn them (they are ready when they crumble under finger pressure). Set aside to cool; they will become even crispier.

Ingredients: Kale for chips, washed and dried, Rapeseed oil (for roasting pumpkin and beets), Salt
The best are single layers of leaves; if there are too many, bake in batches. Use kitchen gloves when removing, as the tray will be hot.

Dressing

4

In a medium bowl, place 40 g of miso paste. Add 60 ml of freshly squeezed orange juice, 30 ml of rice vinegar, 20 g of honey, and 15 g of sesame oil. Use a whisk or a small fork and vigorously mix until the mixture is smooth. If the mixture is too thick, add 5 ml of water at a time (up to a maximum of 20 ml) until you achieve the consistency of a thick salad dressing. Taste and season with a pinch of salt and pepper (be careful with the salt, as miso is salty). The sauce should be balanced: sweet-salty with a distinct aroma of orange and sesame.

Ingredients: White miso paste, Freshly squeezed orange juice, Rice vinegar, Honey (liquid), Sesame oil (for dressing), Salt, Pieprz czarny świeżo mielony
Use a white bowl and a small whisk or hand blender to achieve a perfectly smooth emulsion. If you replace honey with maple syrup, the sauce will be vegan.

Halloumi

5

Preheat a grill pan or a regular non-stick pan over medium heat (it should be very hot but not smoking). Pat the halloumi slices dry with a paper towel to prevent splattering. Once the pan is hot, without adding any fat (halloumi has fat), place the slices and fry for 1.5-2 minutes on each side until golden, crispy stripes form and the cheese is springy. If it starts to burn, reduce the heat. After frying, transfer them to a plate and lightly drizzle with 5 g of orange juice from the dressing to add freshness.

Ingredients: Halloumi cheese, sliced into 1 cm pieces, Freshly squeezed orange juice
Use a wide spatula to flip the slices. If the pan is dry and the cheese sticks, add a drop of canola oil.

Toasting nuts

6

In a dry skillet over medium heat, toast the hazelnuts for 3-4 minutes, shaking the skillet every few seconds, until you can smell their aroma and the skins are lightly browned. Remove from heat, let cool, and if desired, coarsely chop. Be careful — the nuts can quickly go from toasted to burnt.

Ingredients: Roasted, chopped hazelnuts
Use a wide, dry skillet; do not add any fat. If the nuts have skins, you can remove them after cooling by rubbing them in a cloth.

Cooling the ingredients

7

After baking, remove the pumpkin and beets and set aside for at least 10 minutes to cool to room temperature. This way, the ingredients won't damage the delicate salad leaves and dressing. Cut the pear just before serving to prevent it from browning.

Ingredients: Butternut squash, peeled and diced, Beets, peeled and cut into quarters, Salad mix (e.g. arugula, lamb's lettuce, young spinach), Pear (medium), cut into thin wedges
Spread the roasted vegetables in a thin layer on a plate or board to cool faster. Do not place hot vegetables directly on the lettuce leaves.

Salad assembly

8

On a large platter, spread the salad mix as a base. Evenly scatter the roasted pumpkin in one area of the platter, and place the roasted beets next to it. Insert slices of halloumi between the pieces of pumpkin and beets, making sure they are visible. Add the pear quarters, arranging them along the edges. Sprinkle everything with chopped toasted nuts and scatter crispy kale chips. Drizzle evenly with 2/3 of the prepared dressing (save 1/3 for possible table seasoning). If using sesame seeds optionally, sprinkle them now. Finally, season with freshly ground pepper and possibly a pinch of salt to taste.

Ingredients: Salad mix (e.g. arugula, lamb's lettuce, young spinach), Butternut squash, peeled and diced, Beets, peeled and cut into quarters, Halloumi cheese, sliced into 1 cm pieces, Pear (medium), cut into thin wedges, Roasted, chopped hazelnuts, Kale for chips, washed and dried, White miso paste, Sesame oil (for dressing), Sesame seeds (optional)
Arrange the ingredients so that the colors alternate (pumpkin next to beetroot, halloumi on top). Keep some of the dressing separate — guests may want more. Use salad tongs to avoid crushing the ingredients.

Serving

9

Serve the salad at room temperature, immediately after assembling. At the table, you can add the reserved dressing to taste. The dish pairs well with toasted bread or thin slices of crispy bread.

Ingredients: White miso paste, Freshly squeezed orange juice
Serve on a large platter so everyone can scoop up different ingredients in one bite. If preparing in advance, store the ingredients separately and assemble just before serving.

Fun Fact

💡

Miso is a fermented soybean paste from Japan that adds a deep umami flavor to dishes — it is used here to balance the sweetness of pumpkin and pear. The combination of miso with citrus is a popular trick in fusion cuisine, combining salty and tangy profiles for centuries.

Best for

zimowe przyjęcie świąteczne spotkanie w małym gronie kolacja degustacyjna jako przystawka

Tips

🍽️ Serving

Serve the salad on a large white platter to contrast the colors. Keep some dressing separate for guests and serve with toasted, thin bread. To make the dish vegan, replace halloumi with smoked tofu or baked tempeh and honey with maple syrup.

🥡 Storage

Ingredients are best stored separately: baked vegetables in an airtight container in the fridge for up to 3 days, halloumi separately (up to 2 days), dressing in a small jar for up to 5 days. Kale chips are best eaten immediately; they will lose their crunch after a few hours. When reheating halloumi, you can quickly sauté it in a pan before serving.

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