Pumpkin Salad
In this delicious marinated pumpkin salad, all of the best sweet and savory flavors come together to make the PERFECT fall salad!
Servings: 2 people
Calories: 741kcal
Ingredients
Pumpkin and Marinade
- 1 pumpkin small (around 2lb before peeling)
- 1/4 cup vegetable oil
- 3 garlic cloves minced
- 1 thumb ginger finely grated
- 1/2 tsp salt
- 3 tsp curry powder
- 1/2 tsp ground cinnamon
- 1/4 tsp garam masala
- 1/8 tsp ground cardamom
- 1 pinch ground cumin
- 1 pinch ground turmeric
- 3-4 tbsp maple syrup
Quinoa
- 1/3 cup quinoa
- 1 + 1/3 cup water
Salad
- 1-2 large handfuls nuts and seeds pinenuts, pumpkin seeds, etc.
- 1 large handful coriander roughly chopped
- 1 pomegranate small
Instructions
- Peel and remove the seeds from the pumpkin. Cut the pumpkin into 1 inch cubes and place in an airtight container. In a small bowl or glass mix together the oil, garlic, ginger and all the spices and the maple syrup. Mix until nicely combined then pour over the pumpkin. Stir and/or shake in the airtight container until the pumpkin is fully covered with the marinade, close the container if you haven't already and place in the fridge overnight.
- The following day, place the marinaded pumpkin on a baking tray and roast for about 40-50 minutes at (350 - 400F) (175 - 200C), stirring half way through so that the pumpkin doesn't roast on one side only. The pumpkin should feel almost crisp on the outside and moist on the inside.
- As the pumpkin is roasting, prepare your quinoa by cooking it in the suggested amount of water with a pinch of salt. This should take about 15 minutes over a medium flame. Once done, drain away the excess water and set aside.
- Wash and chop the coriander.
- Once the pumpkin is ready, remove it from the oven, let it cool for 5-10 minutes. Next combine it with the quinoa, coriander, nuts and seeds and pomegranates.
Notes
Tip 1: You can use sweet potato or butternut squash instead of pumpkin if you wish. Whatever you prefer.
Tip 2: You a keep ahold of the pumpkin seeds and roast them for a healthy late night snack.
Tip 3: I'm well aware that coriander isn't everyone's favourite, so feel free to use parsley if you prefer.
Tip 4: For a sweeter version replace the pomegranate with chopped dates.
Tip 5: Find quinoa too expensive? The use pearled barley or buckwheat instead!
Tip 2: You a keep ahold of the pumpkin seeds and roast them for a healthy late night snack.
Tip 3: I'm well aware that coriander isn't everyone's favourite, so feel free to use parsley if you prefer.
Tip 4: For a sweeter version replace the pomegranate with chopped dates.
Tip 5: Find quinoa too expensive? The use pearled barley or buckwheat instead!
Nutrition
Calories: 741kcal | Carbohydrates: 113g | Protein: 14g | Fat: 32g | Saturated Fat: 5g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Sodium: 607mg | Potassium: 2950mg | Fiber: 13g | Sugar: 56g | Vitamin A: 57924IU | Vitamin C: 78mg | Calcium: 240mg | Iron: 8mg