Kabocha Pumpkin Quinoa Salad
This kabocha pumpkin quinoa salad is hearty, delicious, and packed full of fresh flavors. Enjoy as a light meal, or as a side dish! This recipe is gluten-free and dairy-free with vegan option.
Ingredients
- ½ pound kabocha pumpkin or any squash of your choice
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ½ teaspoon onion powder
- 1½ cup baby arugula packed
- 1½ cup cooked quinoa
- ½ orange bell pepper thinly sliced
- ⅓ cup craisins (dried cranberries) or raisins
For dressing
- 2 tablespoons tahini paste
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 tablespoon fish sauce
Toppings
- 3 tablespoons crushed peanuts roasted and salted
Instructions
- Preheat the oven to 400°F/ 204°C. Line a baking sheet pan.
- Slice off the green skin of kabocha and cut into cubes or slices. Arrange on the sheet pan, and drizzle olive oil. Sprinkle onion powder and salt.
- Bake the kabocha for about 20 minutes, or until they are fork tender and lightly browned.
- While roasting, make the dressing. In a small bowl, combine the tahini, sesame oil, honey, fish sauce, and mix well.
- In a large bowl, place the cooked kabocha, quinoa, bell pepper, craisins, and drizzle the dressing. Toss well.
- Arrange on a plate, and sprinkle crushed peanuts.
Nutrition
Serving: 1servingCalories: 263kcalCarbohydrates: 30gProtein: 7gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gSodium: 410mgPotassium: 404mgFiber: 4gSugar: 12gVitamin A: 1142IUVitamin C: 22mgCalcium: 50mgIron: 2mg
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Tried this recipe?Mention @platesbynat or tag #platesbynat!