Fusion Salad: Roasted Hokkaido Pumpkin with Quinoa, Pomegranate, and Miso-Citrus Dressing - photo 1
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Fusion Salad: Roasted Hokkaido Pumpkin with Quinoa, Pomegranate, and Miso-Citrus Dressing

Salads Fusion cuisine Vegetarian Dishes 60 min Medium 10 wyświetleń ~27.03 PLN - (0)
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Description

Seasonal fusion salad combining the sweetness of roasted hokkaido pumpkin with the refreshing acidity of pomegranate and a citrusy-salty miso dressing. Delicate quinoa serves as a hearty, slightly nutty base, while fresh spinach and cilantro add a green touch. The dish is complemented by crunchy almond flakes and toasted sesame, providing a contrast of textures. It is visually striking (intense oranges of pumpkin and pomegranate, green leaves, golden almonds) and works wonderfully as a light lunch, an elegant appetizer for a gathering, or a side to grilled protein. It blends Japanese flavors (miso, sesame oil) with Mediterranean accents (olive oil, citrus), making it an interesting option for fusion cuisine lovers.

Ingredients Used

Ingredients (16)

Servings:
4
  • Dry quinoa 160 g
  • Hokkaido pumpkin 600 g
  • Baby spinach 150 g
  • Pomegranate seeds 150 g
  • Light miso 40 g
  • Honey 30 ml
  • Light soy sauce 1.3 łyżka
  • Rice vinegar 20 ml
  • Sesame oil 10 ml
  • Red onion 0.4 szt.
  • Fresh cilantro (leaves) 15 g
  • Olive oil 40 ml
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Ground black pepper 1 szczypta
  • ✨ Opcjonalne
  • Toasted sesame seeds 10 g
  • Almond flakes 50 g
💰 Szacowany koszt dania: ~27.03 PLN (6.76 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Quinoa

1

Prepare the quinoa. Weigh 160 g of dry quinoa, transfer it to a fine-mesh sieve and rinse under cold running water for about 1-2 minutes, shaking the sieve vigorously until the water runs clear. Transfer to a medium pot, add 320 ml of cold water (ratio 1:2), cover with a lid and bring to a boil over high heat. Once boiling, reduce the heat to low, cover and cook for 12-15 minutes, until the grains become translucent and a small white 'tail' appears (detached from the grain). Turn off the heat and let it sit covered for 5 minutes, then fluff with a fork and set aside to cool slightly.

Ingredients: Dry quinoa
Use a fine metal sieve for rinsing and a pot with a lid. The quinoa is ready when it has absorbed all the water and is soft but not mushy. If the water runs out before it's done, add 1-2 tablespoons and continue cooking for 1-2 minutes.

Baking pumpkin

2

Preheat the oven to 200°C (fan 190°C). Wash the hokkaido pumpkin, cut it in half, scoop out the seeds with a spoon, and cut the flesh into even cubes about 2-3 cm on each side (about 600 g of cleaned flesh). In a large bowl, mix the pumpkin with 20 g of olive oil and 15 g of honey, add 2 g of salt, and coat thoroughly. Spread the pieces on a baking sheet lined with parchment paper in a single layer, without crowding. Bake for 25-30 minutes, turning the pieces with a spatula halfway through — they should turn a nice golden color and caramelize slightly.

Ingredients: Hokkaido pumpkin, Olive oil, Honey, Salt
Use a large baking tray (preferably with a rim) and parchment paper for easy cleanup. The pumpkin is ready when a knife easily goes through it, and the outer edges are slightly browned. Do not bake too long, as the flesh may become too soft and lose its shape.

Preparation of toppings

3

Prepare the remaining ingredients: drain the pomegranate seeds (150 g) from the fruit halves, doing this over a bowl; thinly slice the red onion (60 g) into half-moons; roughly chop the cilantro (15 g) — just the leaves and tender stems. If you are using almonds (optional), toast them in a dry skillet over medium heat for 2-3 minutes, shaking the pan until they become golden — watch closely, as they can burn quickly. You can also lightly toast the sesame seeds (optional) for 1-2 minutes.

Ingredients: Pomegranate seeds, Red onion, Fresh cilantro (leaves), Almond flakes, Toasted sesame seeds
Use a cutting board and a sharp knife. Toasting should be done in a dry, non-stick pan without oil; do not leave the pan, as the nuts quickly go from golden to burnt.

Sauce

4

Prepare the miso-citrus sauce: in a small bowl, place 40 g of light miso and 20 g of soy sauce, add 20 g of rice vinegar, 10 g of sesame oil, and 20 g of olive oil. Add 30 g of honey and mix thoroughly with a whisk or spoon until you achieve a smooth emulsion. Taste and season with 1-2 g of salt and 1 g of pepper to your liking. If the sauce is too thick, add 1-2 tablespoons of water (15-30 g) to achieve a slightly runny consistency for drizzling over the salad.

Ingredients: Light miso, Light soy sauce, Rice vinegar, Sesame oil, Olive oil, Honey, Salt, Ground black pepper
Use a small bowl and a mini whisk or fork. Miso dissolves more slowly — first, mash the paste with a bit of vinegar or oil, then gradually add the rest of the liquids to achieve a smooth dressing. The sauce should be smooth, slightly shiny, and balanced between salty and sweet.

Assembly

5

Assemble the salad. In a large serving bowl, layer the baby spinach (150 g), add the cooled quinoa (the whole amount) and gently mix with a spoon to coat the leaves with some of the dressing. Add the roasted pumpkin (spread evenly from the baking sheet) and sprinkle with pomegranate seeds. Scatter thin half-moon slices of red onion and sprinkle with chopped cilantro. Finally, top with almond flakes and sesame seeds, if using. Drizzle the prepared dressing in an amount of 4-6 tablespoons (60-90 g) gradually, gently mixing with spoons — do not pour all at once to avoid soaking the leaves. Taste and season with salt and pepper if needed.

Ingredients: Baby spinach, Dry quinoa, Hokkaido pumpkin, Pomegranate seeds, Red onion, Fresh cilantro (leaves), Almond flakes, Toasted sesame seeds, Light miso, Olive oil, Light soy sauce, Rice vinegar, Sesame oil, Honey, Salt, Ground black pepper
Use a large, not too deep serving bowl and two large spoons or tongs for mixing. Gently mix to avoid crushing the pumpkin pieces and squeezing the pomegranate juice. The salad is ready when the colors are evenly distributed and the dressing lightly coats the ingredients.

Serving

6

Serve the salad immediately after mixing so that the leaves remain fresh and crisp, and the pumpkin is still slightly warm. Divide equal portions onto plates, garnish with extra pomegranate seeds and a sprig of cilantro. If you are using almonds and sesame as optional ingredients, add them just before serving to maintain their crunch.

Ingredients: Pomegranate seeds, Fresh cilantro (leaves), Almond flakes, Toasted sesame seeds
Use large flat or bowl plates in a neutral color (white or dark matte) to highlight the colors of the salad. Do not prepare too early – the dressing and pomegranate seeds can cause the leaves to become wilted after prolonged storage.

Fun Fact

💡

Quinoa was cultivated by the Incas as the 'mother of grains' and has been valued for centuries for its complete set of amino acids – it is one of the few plant-based products with a full protein value.

Best for

lekki obiad przyjęcie koktajlowe menu świąteczne jako warzywna przystawka piknik jesienny

Tips

🍽️ Serving

Serve the salad on flat plates to showcase the color contrast. Add an extra tablespoon of dressing at the table for those who prefer wetter salads. For a protein version, add pieces of grilled salmon or roasted chicken breast.

🥡 Storage

Best consumed immediately. If you need to store it, keep the ingredients separate: quinoa and roasted pumpkin in an airtight container in the fridge for up to 2 days, dressing in a separate jar for up to 5 days. Combine the ingredients just before serving. Freezing is not recommended.

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