Winter salad with roasted butternut squash, kale, quinoa, and pomegranate - photo 1
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Winter salad with roasted butternut squash, kale, quinoa, and pomegranate

Salads Vegetarian Dishes 90 min Medium 5 wyświetleń ~28.64 PLN - (0)
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Description

A colorful, seasonal salad combining the sweetness of roasted butternut squash, slightly bitter kale, refreshing pomegranate seeds, and fluffy quinoa. This dish is contrasting in flavor and very visually appealing: the intense orange of the squash, the deep green of the kale, and the ruby red pomegranate seeds create a stunning composition. The salad is filling thanks to the quinoa and walnuts, and the mustard-lemon dressing enhances the flavor of the roasted vegetables. Perfect as a light lunch, dinner, or an impressive appetizer for winter gatherings.

Ingredients Used

Ingredients (13)

Servings:
4
  • butternut squash (pieces) 600 g
  • Kale (leaves) 200 g
  • Quinoa (dry) 160 g
  • Pomegranate seeds (arils) 200 g
  • Walnuts (whole) 60 g
  • Red onion 0.5 szt.
  • Extra virgin olive oil 0.2 łyżek
  • Lemon juice 45 ml
  • Dijon mustard 20 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Ground black pepper 1 szczypta
  • ✨ Opcjonalne
  • Honey 15 ml
  • Feta cheese (optional, crumbled) 120 g
💰 Szacowany koszt dania: ~28.64 PLN (7.16 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Quinoa

1

Rinse 160 g of dry quinoa under cold water in a fine sieve for 30-60 seconds, rubbing the grains with your fingers to remove the natural bitter coating (saponins). Transfer the rinsed quinoa to a medium pot and add 320 ml of water (1:2 weight ratio). Bring to a boil over medium-high heat, then reduce the heat to low and cook covered for 12-15 minutes, until the grains become translucent and a small "ring" (visible white thread) appears on each grain. After cooking, let the pot sit covered for 5 minutes, then fluff with a fork and set aside to cool.

Ingredients: Quinoa (dry), Salt
Use a pot with a diameter of 16-18 cm with a lid. If you don't have a fine mesh strainer, rinse the quinoa by slowly pouring water over it using a spoon, so the grains don't float away. Do not stir vigorously while cooking; the cooked quinoa should be fluffy and slightly 'light'.

Baking pumpkin

2

Preheat the oven to 200°C (top and bottom heat). Peel the pumpkin, cut it in half, remove the seeds with a spoon, and cut the flesh into cubes about 2 cm on each side (uniform pieces bake evenly). Transfer the cubes to a baking sheet lined with parchment paper, drizzle with 30 g of olive oil, sprinkle with 2 g of salt and 1 g of pepper, and mix thoroughly by hand or with a spatula to ensure each piece is coated. Bake in the preheated oven for 25-30 minutes, stirring once halfway through — the pieces are ready when golden, slightly caramelized edges are visible, and the center is soft when pierced with a fork (about 20-25 seconds of pressure). Remove and set aside to cool slightly.

Ingredients: butternut squash (pieces), Extra virgin olive oil, Salt, Ground black pepper
Use a large baking tray lined with parchment paper and spread the pieces in a single layer (not tightly) so they brown rather than steam. If the pieces are browning too quickly on top, lower the temperature by 10°C and extend the time. Use a wooden spatula for stirring.

Kale

3

Separate the kale leaves from the tough stems: grab a leaf with one hand and use the fingers of the other hand to slide along the stem to separate the tender part. Chop the leaves into strips 1-2 cm wide. Transfer to a large bowl, add 10 g of olive oil and 1 g of salt, then massage the leaves with your hand for 2-3 minutes — the leaves will change to a darker color and become softer and more receptive to the flavor of the dressing.

Ingredients: Kale (leaves), Extra virgin olive oil, Salt
Use a large, flat bowl (minimum diameter 24 cm). Massaging the kale is key: do not skip this step, otherwise the leaves will be too tough and fibrous. You can use disposable gloves if you don't want to get your hands dirty.

Onion

4

Slice the red onion into very thin half-rings (use a sharp knife or a mandoline). Transfer the slices to a bowl of cold water and let them sit for 8-10 minutes — this will mellow the sharp taste and make them more tender. After 10 minutes, drain and gently pat dry with a paper towel.

Ingredients: Red onion, Lemon juice
Use a sharp knife for thin slices. If you want to completely reduce the sharp taste, you can marinate the onion in 30 ml of lemon juice for 10 minutes (instead of water).

Nuts

5

In a dry skillet over medium heat, toast 60 g of walnuts for 3-4 minutes, shaking the skillet or stirring with a spoon frequently, until you can smell the nutty aroma and see slightly darker edges. Transfer to a cutting board and let cool, then chop with a knife into smaller pieces (not into dust).

Ingredients: Walnuts (whole)
Use a pan with a diameter of 20-24 cm. Be careful, as the nuts can quickly go from toasted to burnt — keep the heat medium and do not leave the stove.

Dressing

6

In a small bowl or jar, mix 15 g of olive oil, 45 ml of fresh lemon juice, 20 g of Dijon mustard, and optionally 15 g of honey. Add 1 g of salt and 1 g of freshly ground pepper, and vigorously whisk or tightly seal the jar and shake until the dressing is smooth and slightly emulsified.

Ingredients: Extra virgin olive oil, Lemon juice, Dijon mustard, Honey, Salt, Ground black pepper
Use a small bowl and a whisk or a jar with a lid to emulsify. Taste the dressing and adjust: add more honey for a sweeter version, more lemon juice for a tangier one.

Salad assembly

7

In a large bowl, combine the massaged kale, cooled (room temperature) quinoa, roasted pumpkin, drained onion, pomegranate seeds, and chopped walnuts. Drizzle about 2/3 of the prepared dressing and gently but thoroughly mix to coat the ingredients with the dressing. Taste and adjust with additional salt and pepper if needed. Transfer to a large, flat bowl or plate. If using, sprinkle with crumbled feta just before serving.

Ingredients: Kale (leaves), Quinoa (dry), butternut squash (pieces), Red onion, Pomegranate seeds (arils), Walnuts (whole), Feta cheese (optional, crumbled), Extra virgin olive oil, Dijon mustard, Honey, Lemon juice, Salt, Ground black pepper
Use a large bowl (at least 28 cm) for mixing to avoid mashing the pumpkin. Add the dressing gradually — it's better to add it after tasting, so the salad isn't too oily. Additionally, you can add a tablespoon of toasted sunflower seeds for extra crunch (optional).

Serving

8

Serve the salad immediately when the ingredients are slightly warm or at room temperature — that's when the flavors are most pronounced. On the plates, garnish with an extra handful of pomegranate seeds and a few pieces of toasted nuts.

Ingredients: Pomegranate seeds (arils), Walnuts (whole)
Use flat, white or light-colored plates to highlight the colors of the salad. If you prepare the salad in advance, do not add the dressing or nuts until serving — they will stay fresh and crunchy.

Fun Fact

💡

Quinoa was cultivated by the Incas, who called it "the mother of all grains"; kale, on the other hand, has a very long history in the kitchens of Northern Europe and is one of the oldest edible leafy vegetables.

Best for

zimowy obiad przyjęcie świąteczne spotkanie z przyjaciółmi

Tips

🍽️ Serving

Serve in a large, shallow bowl to showcase the colors. For a vegan version, omit the honey and feta, replacing the honey with maple syrup or agave. It pairs wonderfully with sourdough bread or crunchy croutons.

🥡 Storage

Store the cooled quinoa and roasted pumpkin separately in the fridge for up to 2 days. Keep the dressing in a tightly sealed container for up to 5 days. Combine the ingredients and add the dressing 20-30 minutes before serving, so the kale and quinoa absorb the flavors. Do not store the salad with the dressing for longer than 24 hours, as the pumpkin will become too soft.

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