Winter salad with roasted pumpkin, Brussels sprouts, kale, and pomegranate (vegetarian) - photo 1
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Winter salad with roasted pumpkin, Brussels sprouts, kale, and pomegranate (vegetarian)

Salads Vegetarian Dishes 50 min Medium 43 wyświetleń ~29.84 PLN - (0)
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Description

A colorful, seasonal salad perfect for winter days: sweet caramelized roasted butternut squash and Brussels sprouts combine with slightly bitter kale, crunchy hazelnuts, juicy pomegranate seeds, and a sweet and tangy dressing made from orange juice and maple syrup. The dish is hearty thanks to quinoa, while still being light and full of contrasts: soft squash, crunchy Brussels sprouts and nuts, fresh fennel, and sweet pieces of persimmon. It looks very impressive on the plate with its vibrant colors (orange, red, green). It can be served as a standalone dish for lunches, dinners with friends, or as an elegant appetizer on a holiday table. The recipe is vegetarian, easily modifiable to a vegan version (omit cheese), and holds up well to preparing some ingredients in advance.

Ingredients (17)

Servings:
4
  • Butternut squash, peeled and diced 600 g
  • Brussels sprouts, halved 300 g
  • Kale (leaves), without tough stems, chopped 120 g
  • Fennel, thinly sliced 120 g
  • Kaki (persimmon), peeled and sliced 300 g
  • Quinoa, dry 160 g
  • Hazelnuts, peeled and lightly chopped 80 g
  • Pomegranate seeds (arils) 120 g
  • Extra virgin olive oil 0.3 łyżek
  • Freshly squeezed orange juice 60 ml
  • Sherry vinegar (or apple cider vinegar as a substitute) 20 ml
  • Dijon mustard 15 g
  • Maple syrup (pure) 2 łyżki
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Black pepper, freshly ground 2 szczypty
  • ✨ Opcjonalne
  • Ricotta salata, crumbled (optional) 100 g
  • Roasted pumpkin seeds (optional) 30 g
💰 Szacowany koszt dania: ~29.84 PLN (7.46 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the vegetables

1

Preheat the oven to 200°C (top-bottom). Peel the pumpkin with a vegetable peeler, cut off the ends, and dice it into cubes about 2 cm on each side. Cut the Brussels sprouts in half lengthwise, and larger ones into quarters. Place the pumpkin and Brussels sprouts on a large baking sheet lined with parchment paper in a single layer (do not overcrowd the sheet). Drizzle with 2 tablespoons of oil (30 g), sprinkle with 2 g of salt and 1 g of pepper, and gently mix with your hands or a spatula to coat evenly. Bake for 25–30 minutes, stirring the vegetables after 15 minutes, until the pumpkin is tender and slightly caramelized, and the edges of the Brussels sprouts are nicely browned (they should have golden-brown edges).

Ingredients: Butternut squash, peeled and diced, Brussels sprouts, halved, Extra virgin olive oil, Salt, Black pepper, freshly ground
Use a large baking tray (at least 30x40 cm) so that the vegetables have space — if they are piled on top of each other, they will steam instead of roasting. A tablespoon of oil = 15 g; for sprinkling, use a large pinch.

Preparing quinoa

2

In the meantime, rinse the quinoa under cold water in a fine-mesh strainer for about 30 seconds, shaking vigorously to remove the natural bitterness. In a pot with a capacity of about 2 liters, bring 320 ml of water to a boil (the ratio is 1:2 water to dry quinoa). Add the quinoa, reduce the heat to low, and cook covered for 12–15 minutes, until the grains become translucent and a small white "tail" (germ) forms. Remove from heat, let sit covered for 5 minutes, then fluff the quinoa with a fork and cool to room temperature.

Ingredients: Quinoa, dry
Use a pot with a tight-fitting lid to prevent steam from escaping. If you have a stove with a simmering function, maintain a low flame; do not stir too often, as the grains will break apart.

Toasting nuts

3

In a dry, medium skillet, heat it over medium heat. Add the hazelnuts and toast for 5–7 minutes, shaking the pan often or stirring with a wooden spoon, until the skins begin to crack and the nuts are golden brown and fragrant. Remove from heat and let cool. If you want to remove the thin skin, place the nuts in a clean cloth and rub vigorously for a few seconds.

Ingredients: Hazelnuts, peeled and lightly chopped
The pan should be dry (without fat). Do not leave the pan for more than 30 seconds — the nuts burn quickly.

Preparing kale

4

Remove the tough stems from the kale, and chop the leaves into pieces 2–3 cm wide. Place the chopped kale in a large bowl, add 3 g of salt and 10 g (2/3 tablespoon) of olive oil. Massage the leaves with your hands for about 2–3 minutes: grab and knead the kale until the leaves soften, change to a darker color, and reduce in volume by about 30% — this will make them more tender to eat.

Ingredients: Kale (leaves), without tough stems, chopped, Salt, Extra virgin olive oil
Use a large, stable bowl (glass or metal). Massaging is necessary because raw kale can be too tough to eat raw.

Dressing

5

In a medium bowl, mix 60 ml of freshly squeezed orange juice, 20 ml of sherry vinegar, 15 g of Dijon mustard, and 30 g of maple syrup. Add 30 g (2 tablespoons) of olive oil and vigorously whisk with a whisk or fork until the dressing becomes emulsified and slightly thickens. Season with 1 g of salt and 1 g of freshly ground pepper, taste, and adjust if necessary: more juice for acidity, more syrup for sweetness.

Ingredients: Freshly squeezed orange juice, Sherry vinegar (or apple cider vinegar as a substitute), Dijon mustard, Maple syrup (pure), Extra virgin olive oil, Salt, Black pepper, freshly ground
Use a small bowl and a whisk or a jar with a lid — you can also close the jar and shake it vigorously to achieve a smooth emulsion.

Assembly and serving

6

When the vegetables are still slightly warm and the quinoa has cooled, assemble the salad: in a large bowl, place the massaged kale and thinly sliced fennel, add the cooled quinoa and gently mix to evenly distribute the ingredients. Then add the roasted pumpkin and Brussels sprouts, slices of kaki, and pomegranate seeds. Drizzle with 2/3 of the prepared dressing (save the rest for possible seasoning at the table) and gently mix with a silicone spatula or two spoons — mix briefly to avoid mashing the pumpkin. Sprinkle with toasted hazelnuts. If using ricotta salata and pumpkin seeds (optional), add them on top just before serving for texture and flavor contrast.

Ingredients: Kale (leaves), without tough stems, chopped, Fennel, thinly sliced, Quinoa, dry, Butternut squash, peeled and diced, Brussels sprouts, halved, Kaki (persimmon), peeled and sliced, Pomegranate seeds (arils), Hazelnuts, peeled and lightly chopped, Extra virgin olive oil, Freshly squeezed orange juice, Sherry vinegar (or apple cider vinegar as a substitute), Dijon mustard, Maple syrup (pure), Salt, Black pepper, freshly ground, Ricotta salata, crumbled (optional), Roasted pumpkin seeds (optional)
Use a large mixing bowl to easily combine the ingredients without crushing them. Add the dressing gradually — it's better to add more than to try to drain the excess.

Final seasoning

7

Taste the salad and if necessary, season with an extra pinch of salt, pepper, or a splash of orange juice. If the dressing seems too thick, add a teaspoon of water and mix again. Serve immediately to maintain the contrast of temperatures and textures: warm pumpkin and Brussels sprouts with cold pomegranate seeds and fresh fennel.

Ingredients: Salt, Black pepper, freshly ground, Freshly squeezed orange juice
Serve the salad on a large, flat platter so the colors are well visible; decorate with a few extra pomegranate seeds and chopped nuts just before serving.

Fun Fact

💡

Quinoa has been cultivated in the Andes for thousands of years and was called the "mother of grains" by the ancient Incas. Its popularity has grown worldwide due to its complete protein content.

Best for

zimowy lunch przyjęcie świąteczne jako efektowna przystawka spotkanie z przyjaciółmi (wegetariańska opcja)

Tips

🍽️ Serving

Serve the salad on a large flat platter to showcase the colors. Offer an additional bowl of dressing so guests can season it to their liking. Fresh sourdough bread or thinly sliced baguette pairs well with the salad.

🥡 Storage

It's best to eat the salad on the same day. Store the dressing separately in a jar for up to 3 days in the fridge. The roasted pumpkin and Brussels sprouts can be stored in a container for up to 2 days and briefly reheated in the oven before adding to the salad. Do not store the salad with the dressing for longer than 24 hours, as the leaves will lose their crispness.

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