Winter salad with roasted kohlrabi, persimmon, and quinoa - photo 1
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Winter salad with roasted kohlrabi, persimmon, and quinoa

Salads Vegetarian Dishes 50 min Medium 6 wyświetleń ~47.01 PLN - (0)
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Description

A bold, seasonal vegetarian salad combining the sweetness of persimmon and pomegranate seeds with pleasantly crunchy roasted kohlrabi, massaged kale, and a delicate honey-lemon dressing. The dish features contrasting textures – soft quinoa and persimmon, crunchy cabbage and nuts – as well as an attractive red-orange color palette that catches the eye on the plate. Perfect as a light lunch, a side dish for a festive table, or an impressive snack for a party. The salad can be enriched with creamy ricotta (optional) or sprinkled with sesame for added flavor.

Ingredients Used

Ingredients (16)

Servings:
4
  • Kohlrabi 300 g
  • Persimmon 1.5 szt.
  • Kale 120 g
  • Quinoa (cooked) 200 g
  • Red cabbage 100 g
  • Pomegranate seeds 120 g
  • Walnuts 60 g
  • Olive oil 30 ml
  • Lemon juice 30 ml
  • Dijon mustard 20 g
  • Honey 20 ml
  • Fresh mint 0.3 pęczków
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Black pepper 2 szczypty
  • ✨ Opcjonalne
  • Ricotta (optional) 100 g
  • Toasted sesame seeds (optional) 10 g
💰 Szacowany koszt dania: ~47.01 PLN (11.75 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Preheat the oven to 200°C (top-bottom). Take out all the ingredients and tools (baking tray, baking paper, bowl, cutting board, sharp knife, kitchen gloves). Rinse the kale under cold water, dry it in a salad spinner or with paper towels. Separate the thick stems from the leaves and discard the stems or use them for broth.

Ingredients: Kale
Use a cutting board and a sharp knife. If you don't have a salad spinner, dry the leaves thoroughly with a towel, as wet kale won't massage well.
2

Peel the kohlrabi with a vegetable knife to remove the tough skin. Cut into even cubes about 1.5–2 cm on each side (uniform pieces will ensure even roasting).

Ingredients: Kohlrabi
Use a sharp cocktail knife or chef's knife. Try to make pieces of similar size — too small will burn, too large will be tough in the middle.
6

Thinly shred the red cabbage (preferably using a sharp knife or mandoline) and cut the kaki into wedges: first, cut the fruit in half, then slice each half into 3–4 thin slices. Remove the pomegranate seeds: cut the pomegranate in half, tap the bottom of the half with a wooden spoon while holding it over a bowl — the seeds will fall out.

Ingredients: Red cabbage, Persimmon, Pomegranate seeds
Use a mandoline for even slices, but be careful. If you don't want to seed the pomegranate, you can use ready-made seeds from the store.

Baking

3

Place the chopped kohlrabi on a baking sheet lined with parchment paper. Drizzle with 15 ml of olive oil (half the portion), sprinkle with 1 g of salt and 0.5 g of pepper, and mix well on the sheet with your fingers or a whisk so that each piece is coated. Bake in a preheated oven for 25–28 minutes, until the kohlrabi is golden at the edges and tender (check with a fork — it should go in easily, and the surface should be slightly browned).

Ingredients: Kohlrabi, Olive oil, Salt, Black pepper
The best is a tray with a single layer of pieces without overlapping — if the pieces touch, instead of baking, they will steam. Use the convection setting if you have it and reduce the temperature by 10–15°C.
4

In a small dry skillet (20–24 cm in diameter), toast the walnuts for 3–4 minutes over medium heat, shaking the skillet every 30 seconds, until fragrant and lightly golden. Transfer to a plate, let cool, and lightly place the nuts on a cutting board, cover with a cloth towel, and press with a knife to coarsely chop into pieces.

Ingredients: Walnuts
Use a non-stick pan without fat. Be careful — the nuts can burn quickly, so keep an eye on them and shake the pan frequently.

Cooking

5

If you don't have cooked quinoa: rinse 60 g of dry quinoa in a sieve under cold running water for 30 seconds to remove bitterness. In a small saucepan, bring 150 ml of water to a boil, add the quinoa, reduce the heat to low, and cook covered for 12–15 minutes, until the grains swell and absorb the water. Remove from heat and let sit covered for 5 minutes, then fluff with a fork to prevent sticking.

Ingredients: Quinoa (cooked)
Use a small saucepan with a lid. Quinoa should be fluffy, not mushy — letting it sit covered allows the grains to 'finish cooking'.

Massaging kale

7

In a large bowl, place the kale. Add 5 ml of olive oil and 10 ml of lemon juice (part of the dressing) along with a pinch of salt (1 g). Massage the leaves with your hands (clenched into fists) for 1.5–2 minutes: press and squeeze the leaves until they soften and change to a shinier color. Massaging reduces the fibrous, raw taste of the kale.

Ingredients: Kale, Olive oil, Lemon juice, Salt
Use a large, stable bowl and dry hands. Massage vigorously until the leaves are soft and have a shiny texture — not too long, 2 minutes is enough.

Sauce

8

Prepare the dressing: in a small bowl or jar, combine 15 ml of olive oil, the remaining 20 ml of lemon juice, 20 g of Dijon mustard, and 20 g of honey. Add 1 g of salt and 0.5 g of pepper. Whisk vigorously or shake the jar for 20–30 seconds until the dressing becomes smooth and slightly emulsified.

Ingredients: Olive oil, Lemon juice, Dijon mustard, Honey, Salt, Black pepper
Use a small bowl and a whisk or a jar with a lid. If the dressing is too thick, add 5–10 ml of water. The dressing can be prepared in advance and stored in the refrigerator for up to 48 hours.

Assembly

9

In a large bowl, combine the massaged kale, cooked quinoa, and shredded red cabbage. Gently mix with a silicone or wooden spoon to combine the ingredients.

Ingredients: Kale, Quinoa (cooked), Red cabbage
Use a large bowl to mix freely without spilling. A wooden spoon or silicone spatula won't damage the structure of the ingredients.
10

Add the roasted kohlrabi (after cooling for about 5 minutes), pieces of persimmon, and pomegranate seeds to the bowl. Sprinkle with half of the toasted walnuts. Drizzle 2/3 of the prepared dressing and gently mix so that the fruits do not break apart — a few lifting motions with a spoon will be enough. Season to taste with salt and pepper.

Ingredients: Kohlrabi, Persimmon, Pomegranate seeds, Walnuts, Dijon mustard, Lemon juice, Olive oil, Honey
Add the dressing gradually — it's easier to add more than to remove too much. If the salad seems dry, leave some dressing for possible seasoning when serving.

Finishing and serving

11

Transfer the salad to a wide, shallow plate or bowl. Crumble the remaining walnuts on top, sprinkle with fresh mint, and optionally with toasted sesame seeds. If you are using ricotta, scatter small teaspoons of ricotta evenly over the salad just before serving.

Ingredients: Walnuts, Fresh mint, Toasted sesame seeds (optional), Ricotta (optional)
Use a large, bright plate to highlight the colors of the salad. Add the ricotta just before serving so it doesn't make the salad soggy.

Serving

12

Serve immediately to enjoy the contrast of warm, roasted kohlrabi and cool fruits. Additionally, serve the remaining dressing on the side in a small dish for those who want more.

Ingredients: Lemon juice, Olive oil, Dijon mustard
The salad tastes best fresh — the kale retains its structure, and the persimmon and pomegranate are juiciest right after preparation.

Fun Fact

💡

Kohlrabi was popular in Central European cuisine as early as the Middle Ages and was often used as a cheaper alternative to potatoes. When roasted, it takes on a delicate, nutty sweetness.

Best for

lekki lunch świąteczne stoły przyjęcia i bufety spotkania towarzyskie

Tips

🍽️ Serving

Serve on a wide, flat plate to showcase the colors and textures. Add fresh mint leaves just before serving. For a vegan version, replace honey with maple syrup and omit the ricotta.

🥡 Storage

Store the dressing separately in the refrigerator for up to 48 hours. The salad without dressing can be stored in an airtight container for 1–2 days (the kale will soften more). It is best to consume immediately after adding the dressing. Heating is not recommended — it loses its crunchiness and freshness.

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