Roasted Hokkaido Pumpkin on Quinoa Salad Recipe | Elle Republic (2024)

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Here it is: the first pumpkin recipe of the season! A roasted Hokkaido pumpkin on quinoa salad with almonds is full of healthy ingredients.

Maybe you're like one of your favorite Swabian's colleagues who would like to lie down in a pumpkin. But this salad can do even more. I added roasted almonds, dried tomatoes, fresh spring onions and parsley for you. There is also a dressing made from apple cider vinegar, olive oil and cumin. This vegan recipe (which is also gluten-free) is sure to appeal to non-vegetarians too. They have the advantage that they can also smuggle in an original Greek feta cheese.

Fall is pumpkin season

For me, pumpkin is one of the few reasons to look forward to fall. I also like to buy them as kitchen decorations before I use them. There are such great pumpkin recipes. For example onepumpkin soup. I particularly like Hokkaido pumpkin. But I usually resort to butternut squash. But the beginning of September is still a bit too early for that. So I bought two Hokkaido pumpkins. At first I wanted to roast them both and add them to a quinoa salad. But unlike his colleague, the favorite Swabian is not a pumpkin fan. So I came up with this salad version. He then mainlyQuinoaate and I got most of the pumpkin.

For roasted pumpkin on quinoa salad, I recommend organic Hokkaido pumpkin

The good thing about Hokkaido pumpkin is the fact that you don't have to peel it. That's significantly less work! They also come in different sizes, so you don't have the problem of having too much left over. Basically, I would say that sweet potato fans will probably also like Hokkaido. I say “probably” because the pumpkin isn’t quite as creamy and sweet as the sweet potato. The taste also reminds me a lot of chestnuts. So you could say that Hokkaido is a cross between chestnut and sweet potato in terms of aroma. But that doesn't matter either. The main thing is that I like it! And there are also the healthy aspects. Because pumpkin is full of nutrients and beta-carotene. The vitamins are mainly located directly under the shell. And since we don't peel, you get a full load of it. And that's why you should definitely buy organic Hokkaido.

Apple cider vinegar is healthy and tastes great

I increasingly use apple cider vinegar in dressings. The healthy benefits are almost endless. Of course, this is a far cry from my beloved lemon dressings. But a friend of mine swears by apple cider vinegar and only uses it in her salads. I have to say, at the first bite I was surprised and amazed at the taste. But by the third bite I was a fan. For those of you who don't know apple cider vinegar yet, the recipe for roasted Hokkaido pumpkin on quinoa salad with almonds is certainly a good start.

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Roasted Hokkaido pumpkin on quinoa salad with almonds

An easy pumpkin and quinoa salad recipe with almonds full of warm and rich flavors. The recipe is designed for 6 servings. If there is anything left over, the rest can be eaten cold or at room temperature the next day. For 4-6 people.

Recipe typeSalat

CategoryMediterranean food

speech 15 minutes

cooking time 30 minutes

In total 45 minutes

portions 6

Calories 436 kcal

Author Elle

Ingredients

For the salad:

  • 1Small organic Hokkaido pumpkin(max. 1kg), cored and cut into quarters (unpeeled)
  • Olive oil to coat the pumpkin
  • 300gUncooked quinoa
  • 130gWhole raw almonds,roasted and chopped finely
  • 4spring onions,thinly sliced ​​(the green and white part)
  • 10-12Dried tomato halves in oil,chopped small (approx. 65 g)
  • 1Small bunch of flat-leaf parsley,cut small
  • 100gfeta cheese,crumbled (optional)

For the dressing:

  • 4HEExtra virgin olive oil
  • 4HEOrganic apple cider vinegar
  • 1TLGround cumin(Cumin)
  • 1/2TLSea-salt,or to taste
  • Freshly ground black pepper,to taste

preparation

  1. . Preheat the oven to 220°C and line a baking tray with baking paper.

  2. Rinse the uncooked quinoa in a fine sieve and place in a medium-sized pot with water and cook according to the package instructions. As soon as most of the liquid has been absorbed and the quinoa has become light and airy (after about 15 minutes), remove the pot from the heat and fluff the quinoa with a fork. Then leave the pot covered for 5 minutes and then put the quinoa in a large salad bowl to cool.

  3. In the meantime, toss the pumpkin slices in a little olive oil (I do this directly on the prepared baking sheet). Then season with salt and pepper and lay the cuts evenly on the baking tray. Then roast in the oven until the pumpkin is soft (approx. 25-30 minutes).

  4. In a small bowl, mix the dressing ingredients well and then pour the dressing over the quinoa. Now add the almonds, spring onions, tomatoes, parsley and feta cheese (if you use it) and mix well. Then season with salt and pepper if necessary and then add the pumpkin slices to the bowl and mix everything together carefully. Or you can serve it as is.

  5. You can enjoy the pumpkin quinoa salad warm or at room temperature. And that will continue for the next few days, as it is holding up very well.

  6. Enjoy!

Tips

  • Maybe there are too many nuts in this Hokkaido pumpkin on quinoa salad recipe for you. But the almonds go great with the other flavors. If you want, you can also use almond slivers instead of whole almonds like I did. You can roast the almonds in a dry, non-stick pan or in the oven. When you roast them, the natural oil comes out and the nutty taste is intensified. This also makes the almonds crispier. I think it's worth doing this for a delicious salad. I have more tips for you here.
  • Not everyone is a pumpkin fan (see our favorite Swabian). Of course you can also use sweet potato or another roasted vegetable. I imagine roasted carrots or parsnips would work too.
  • The feta cheese is optional in this recipe. I think the salad tastes great with or without. You can eat it without feta cheese first and then eat the leftovers with cheese the next day. This way you have some variety.

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Roasted Hokkaido Pumpkin on Quinoa Salad Recipe | Elle Republic (2024)

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