Winter fusion salad with roasted sweet potatoes, quinoa, and miso-citrus dressing - photo 1
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Winter fusion salad with roasted sweet potatoes, quinoa, and miso-citrus dressing

Salads Fusion cuisine 60 min Medium 8 wyświetleń ~57.35 PLN - (0)
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Description

Seasonal fusion salad combining the sweetness of roasted sweet potatoes and persimmons, the crunch of pomegranate seeds, and the tenderness of a leafy greens and kale mix. The miso-tahini dressing with lime and honey provides umami and a citrusy counterpoint, while toasted black sesame and optional grilled halloumi add texture. The dish is colorful, impressive, and balanced in flavor — perfect as a light lunch, a party appetizer, or an elegant touch on a winter table. Variant 3b8007d4: a fusion of Japanese and Mediterranean cuisine, adapted to winter, local products.

Ingredients Used

Ingredients (19)

Servings:
4
  • Quinoa 200 g
  • Sweet potato 600 g
  • Kale 200 g
  • Butter lettuce (leafy mix) 150 g
  • Persimmon (kaki) 1.5 szt.
  • Pomegranate (seeds) 150 g
  • Red onion 0.5 szt.
  • White miso (shiro miso) 50 g
  • Tahini 40 g
  • Honey 20 ml
  • Rapeseed oil 30 g
  • Soy sauce 30 ml
  • Rice vinegar 30 ml
  • Lime 1.2 szt.
  • Fresh cilantro 30 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Black pepper 4 szczypty
  • ✨ Opcjonalne
  • Black sesame (toasted) 20 g
  • Halloumi (optional) 200 g
💰 Szacowany koszt dania: ~57.35 PLN (14.34 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Quinoa

1

Rinse 200 g of quinoa in a fine sieve under cold running water for about 30–60 seconds, rubbing the grains with your fingers until the water runs clear. Transfer to a medium pot (capacity ~2 l), add 400 ml of water and 1 g of salt (a pinch). Bring to a boil over high heat, cover with a lid, reduce the heat to low, and cook for 12–15 minutes, until the grains swell and the water is absorbed. Remove from heat, let sit covered for 5 minutes, then fluff with a fork.

Ingredients: Quinoa, Salt
Use a fine sieve to rinse the quinoa (it's important to remove the natural bitterness). A 2 l pot is optimal. Quinoa is ready when you can see a small 'tail' on the grain and the grains are soft but not mushy.

Baked sweet potatoes

2

Preheat the oven to 220°C (200°C with fan). Peel or scrub 600 g of sweet potatoes well and cut them into cubes about 2 cm on each side (uniform pieces bake evenly). In a large bowl, mix the sweet potatoes with 20 g of rapeseed oil (1 tablespoon) and a pinch of salt (2 g) along with freshly ground pepper (1 g). Spread them out on a baking sheet lined with parchment paper in a single layer, ensuring the pieces do not touch. Bake for 25–30 minutes, stirring/turning the pieces after 15 minutes, and continue baking until the edges are golden and a light caramelization appears.

Ingredients: Sweet potato, Rapeseed oil, Salt, Black pepper
Use a large baking sheet so the pieces are not crowded. Bake on the middle rack. The sweet potatoes are ready when a fork can easily pierce them and the edges are slightly caramelized — do not bake too long, as they will become dry.

Preparation of vegetables and fruits

3

Wash 200 g of kale and remove the tough stems — holding the stem with one hand, tear the leaves off with your fingers. Tear the leaves into bite-sized pieces. In a large bowl, place the kale and add 5 g of rapeseed oil (1/3 tablespoon) and a pinch of salt (1 g). Massage the leaves with your hands for 1–2 minutes (squeezing and stretching) until they soften and reduce in volume — this tenderizes the fibers and enhances the flavor. Cut 150 g of butter lettuce into large pieces, and slice 80 g of red onion into very thin half-rings. Peel and cut 300 g of persimmon into wedges about 5 mm thick. Remove the seeds from 150 g of pomegranate: cut the fruit in half and tap the bottom with a wooden spoon over a bowl to release the seeds.

Ingredients: Kale, Butter lettuce (leafy mix), Red onion, Persimmon (kaki), Pomegranate (seeds), Rapeseed oil, Salt
Use clean hands or food gloves to massage the kale. You can rinse thin slices of onion in cold water beforehand to soften the sharpness. Use a sharp knife for cutting the fruit to avoid crushing the flesh.

Dressing

4

Prepare the dressing in a medium bowl: place 50 g of white miso, 40 g of tahini, 20 g of honey, 30 g of soy sauce, 30 g of rice vinegar, and the juice from 60 g of lime (about 1 lime). Add 10 g of canola oil (2/3 tablespoon). If the paste is too thick, thin it out with a tablespoon of warm water (up to 30–40 ml) and whisk vigorously or use a small hand blender until the dressing is smooth and slightly glossy. Taste and season with 3 g of salt and 2 g of pepper to your liking (remember that soy sauce is salty).

Ingredients: White miso (shiro miso), Tahini, Honey, Soy sauce, Rice vinegar, Lime, Rapeseed oil, Salt, Black pepper
Use a whisk or a small immersion blender for a smooth emulsification. If the dressing is too sweet, add a bit of vinegar; if it's too sour — an extra teaspoon of honey. Miso will dissolve more easily if you first mix it with 1 tablespoon of warm water.

Toasting sesame seeds (optional)

5

In a dry pan (preferably cast iron or non-stick), toast 20 g of black sesame seeds for 1–2 minutes over medium heat, shaking the pan — the seeds are ready when you can smell a distinct nutty aroma. Transfer to a plate to cool (they will continue to brown in the pan).

Ingredients: Black sesame (toasted)
Don't walk away from the pan — sesame burns very quickly. If you don't have black sesame, use white or skip it. Optional ingredient: adds crunch and decoration.

Optional: halloumi

6

If you are using halloumi (200 g), cut the cheese into slices about 1 cm thick. Pat the slices dry with a paper towel. Heat a non-stick skillet with a diameter of 24–28 cm, add a drop of oil (about 5 g) and fry the slices for 2–3 minutes on each side until golden stripes form and the cheese slightly shrinks. Drain on a paper towel and cut into smaller pieces for serving.

Ingredients: Halloumi (optional), Rapeseed oil
Use a medium-sized pan; halloumi browns quickly. Cheese-free version: skip this step and add more toasted sesame or nuts instead of cheese.

Salad Assembly

7

In a large, flat bowl or salad dish, first place the softened kale and butter lettuce, then add the fluffed quinoa (200 g cooked), warm (slightly cooled) cubes of roasted sweet potatoes, as well as slices of persimmon and pieces of red onion. Add pomegranate seeds and torn fresh cilantro. Drizzle the dressing slowly — preferably 2/3 of the prepared portion, and serve the rest separately for those who want more. Gently toss the salad with two large spoons or tongs, lifting the ingredients from the bottom and placing them on top, so as not to crush the fruit.

Ingredients: Kale, Butter lettuce (leafy mix), Quinoa, Sweet potato, Persimmon (kaki), Red onion, Pomegranate (seeds), Fresh cilantro, White miso (shiro miso), Tahini, Honey, Soy sauce, Rice vinegar, Lime, Rapeseed oil, Salt, Black pepper
Use a large bowl (at least 3 l) to easily mix the ingredients. Add the dressing gradually: the salad should be lightly coated, not wet. If you are using halloumi, place the pieces on top after mixing.

Finishing and serving

8

Transfer the salad to a plate or a large serving bowl. Sprinkle with toasted black sesame (20 g) and optionally add pieces of fried halloumi. Serve immediately to maintain the contrast of temperatures: warm sweet potatoes and halloumi with cool, fresh leaves and juicy pomegranate.

Ingredients: Black sesame (toasted), Halloumi (optional)
For serving, use flat plates or a large wooden bowl — the salad arranged in the center with scattered pomegranate on top looks impressive. Additionally, you can add toasted nuts (e.g., pecans) for crunch.

Storage

9

If there is leftover dressing or ingredients, store them separately: dressing in an airtight container in the fridge for up to 5 days, roasted sweet potatoes and cooked quinoa for up to 3 days in the fridge. Combine the ingredients just before serving to maintain texture and color.

Ingredients: Quinoa, Sweet potato, White miso (shiro miso)
Do not store the salad dressed for longer than 12 hours — the leaves will wilt, and the fruits and sweet potatoes will lose their texture. Halloumi can be stored for up to 2 days, but it will be firmer after cooling — briefly heat it in a pan before serving.

Fun Fact

💡

Miso is a traditional Japanese paste made from fermented soybeans — it adds a deep umami flavor to dishes. The combination of miso and tahini is an example of a fusion of flavors: Middle Eastern creamy sesame and Japanese umami.

Best for

lekki obiad przyjęcie zimowe świąteczny bufet

Tips

🍽️ Serving

Serve the salad slightly warm — the sweet potatoes and quinoa should be warm or at room temperature, while the leaves should be cold. Serve the dressing separately so guests can season the salad to their liking. Garnish with extra fresh cilantro and a few lime slices.

🥡 Storage

Store the dressing in a sealed jar for up to 5 days in the refrigerator. Keep the roasted sweet potatoes and cooked quinoa separately for up to 3 days. Store dry ingredients (sesame, pomegranate) in a dry place. Do not mix everything for a long time to prevent the leaves from wilting.

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