Winter salad with roasted pumpkin, pomegranate, and toasted hazelnuts - photo 1
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Winter salad with roasted pumpkin, pomegranate, and toasted hazelnuts

Salads Vegetarian Dishes 50 min Medium 8 wyświetleń ~60.68 PLN - (0)
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Description

A modern, seasonal salad that combines the sweetness of roasted pumpkin, the crunch of toasted nuts, and the freshness of fennel and kale. It’s a composition of contrasts: warm pieces of pumpkin with caramelized edges, juicy pomegranate seeds adding color and acidity, and bitter radicchio that balances the sweetness. A lightly honeyed vinaigrette with lemon and mustard ties the flavors together, giving the salad a contemporary character. This dish works perfectly as a light lunch, an elegant appetizer for dinner, or a side to roasted meat. It is visually striking — intense oranges, ruby seeds, and green leaves create an appetizing contrast.

Ingredients Used

Ingredients (15)

Servings:
4
  • Butternut squash 600 g
  • Kale 120 g
  • Fennel 1 szt.
  • Radicchio 150 g
  • Pomegranate seeds 150 g
  • Hazelnuts 80 g
  • Extra virgin olive oil 0.2 łyżek
  • Lemon juice 30 ml
  • Honey 30 ml
  • Dijon mustard 15 g
  • Red wine vinegar 1 łyżka
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Ground black pepper 2 szczypty
  • ✨ Opcjonalne
  • Pecorino (optional) 80 g
  • Roasted chestnuts (optional) 120 g
💰 Szacowany koszt dania: ~60.68 PLN (15.17 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Baking pumpkin

1

Preheat the oven to 200°C (top and bottom) or 190°C with fan. Line a large baking sheet with parchment paper. Peel the pumpkin with a vegetable peeler, cut it in half, remove the seeds with a spoon, and cut the flesh into even pieces about 2-3 cm on each side (smaller pieces caramelize faster). Transfer the pieces to the baking sheet in a single layer, drizzle with 15 g of oil (1 tablespoon) and lightly salt (about 1 g), and mix with your fingers to ensure each piece is coated in fat. Bake for 30–35 minutes until the pieces are soft in the middle (check with a fork — it should go in easily) and lightly browned at the edges.

Ingredients: Butternut squash, Extra virgin olive oil, Salt
Use a large baking tray (at least 30x40 cm) and baking paper to prevent the pumpkin from sticking. The pieces should not overlap — otherwise, they will steam instead of roasting. If you want more intense caramelization, turn on the grill for the last 2-3 minutes, but watch carefully.

Preparing the leaves

2

While the pumpkin is baking, prepare the leaves. Wash the kale and radicchio under running water. Dry in a salad spinner or thoroughly dry with a clean cloth. Tear off the thick stems of the kale (just fold the leaf lengthwise and cut). Cut the kale into strips about 1–1.5 cm wide. Slice the radicchio into thin strips to add a visual lightness.

Ingredients: Kale, Radicchio
Use a salad spinner if you have one — the leaves will be dry and stay crisp longer. If you don't have one, gently pat them dry with paper towels. Use a sharp kitchen knife and a stable cutting board for slicing.

Preparing fennel

3

Cut the fennel bulb in half lengthwise, removing any outer layers if necessary. Then slice it very thinly (about 2 mm) using a mandoline or a sharp knife — the thinner the slices, the more delicate the flavor. Place the slices in a bowl of cold water and let them sit for 5 minutes to become crisp and to remove some of the anise aroma. Drain and dry.

Ingredients: Fennel
A mandoline will shorten the time and provide even thickness of the slices; be careful. If you don't have a mandoline, use a very sharp knife and slice thinly.

Roasting nuts

4

Heat a dry skillet over medium heat. Add hazelnuts (80 g) and toast for 6–8 minutes, shaking the skillet every 30 seconds, until the skins crack and the nuts become fragrant. Transfer the nuts to a kitchen towel and rub vigorously to remove some of the loose skins (you don't need to remove all of them). Once cooled, chop into coarse pieces.

Ingredients: Hazelnuts
Use a pan with a diameter of 24–28 cm. Be careful not to burn them — nuts quickly go from toasting to burning. If you prefer, you can roast them in the oven for 8–10 minutes at 180°C.

Preparing the dressing

5

In a medium bowl, pour in 30 ml of lemon juice, 15 g of red wine vinegar, and 30 g of honey. Add 15 g of Dijon mustard, 1 g of salt, and a pinch of pepper (1 g). Whisk with a whisk or fork for about 30–45 seconds until the ingredients are combined. While continuing to whisk, slowly drizzle in 30 g of olive oil until a smooth, slightly creamy emulsion forms (it should have a glossy texture and cling to the spoon). Taste and adjust seasoning with salt or lemon if needed.

Ingredients: Lemon juice, Red wine vinegar, Honey, Dijon mustard, Extra virgin olive oil, Salt, Ground black pepper
Use a small bowl and a whisk or a jar with a lid (close it and shake vigorously) — the jar makes emulsifying easier. If the dressing separates, season and whisk or shake again.

Salad Assembly

6

When the pumpkin is roasted and slightly cooled (about 5 minutes), prepare a large bowl. Place the kale in it and add 5 g of oil (about 1/3 tablespoon) and 1 g of salt; massage the leaves with your hands for 1–2 minutes until they soften and change to a vibrant green color (this softens the structure and eliminates bitterness). Add the chopped radicchio, drained fennel, roasted pumpkin pieces, pomegranate seeds, and chopped toasted hazelnuts. Drizzle with 2–3 tablespoons (30–45 g) of the prepared dressing and gently mix with a silicone spatula or your hands (use disposable gloves if you prefer) — thoroughly but gently, so as not to crush the pumpkin and pomegranate. If using optional chestnuts, add them now. For the version with pecorino — grate the cheese on top just before serving.

Ingredients: Kale, Radicchio, Fennel, Butternut squash, Pomegranate seeds, Hazelnuts, Pecorino (optional), Roasted chestnuts (optional), Extra virgin olive oil, Salt
Use a large bowl (at least 28 cm in diameter) to gently mix the ingredients. Massaging the kale is an important step — without it, the leaves will be tough. Add the dressing gradually to avoid using too much.

Serving

7

Transfer the salad to a flat plate or a large serving bowl, so that the color contrast is clearly visible. Sprinkle with a few pomegranate seeds and the remaining chopped nuts. If you are using pecorino, grate a little on top. Serve immediately — the salad tastes best right after preparation, when the pumpkin is still slightly warm.

Ingredients: Pomegranate seeds, Hazelnuts, Pecorino (optional)
For serving, use flat plates with a diameter of about 24–28 cm to make the presentation look nice. If you are preparing in advance, keep the dressing separate and mix just before serving.

Fun Fact

💡

Pumpkin was one of the first domesticated vegetables in both Americas, and its sweet flesh pairs wonderfully with sour fruits like pomegranate — this combination has been popular in Mediterranean cuisines since the Middle Ages.

Best for

kolacja świąteczna zimowe przyjęcie elegancki lunch wegetariański obiad

Tips

🍽️ Serving

Serve the salad on a large, flat plate to make the colors stand out. For a 'wow' effect, sprinkle additional pomegranate seeds and a few whole hazelnuts just before serving. If serving with roasted meat, present the salad as a light, fresh contrast.

🥡 Storage

Store the baked pumpkin and dressing separately in airtight containers in the refrigerator for up to 2 days. Once mixed, the salad loses its crunchiness (the fennel and radicchio become softer). The dressing can be stored for up to 5 days. To reheat the pumpkin, use the oven at 160°C for 8–10 minutes to regain some of the edge's crunchiness.

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