Quinoa, Pumpkin, Nuts and Berries Salad with Winter Dressing

Quinoa, Pumpkin, Nuts and Berries Salad with Winter Dressing

By Jonathan Louis Ng

A hearty quinoa salad with ricotta, roasted pumpkin, and a zesty orange-rosemary dressing.

salads,mediterranean

ServingsActive TimeTotal Time

4

1 hr 19 mins

1 hr 19 mins

Ingredients

1 cup quinoa
200 grams pumpkin
1 tablespoon oil
0.5 teaspoons salt
0.25 teaspoons pepper
0.5 cups edamame
1 head romaine lettuce
0.25 cups almonds
0.25 cups walnuts
1 red onion
0.25 cups dried cranberries
0.25 cups blueberries
0.25 cups sunflower seeds
2 tablespoons orange juice
2 tablespoons honey
0.25 teaspoons dried rosemary
1 tablespoon mustard
3 tablespoons olive oil
2 tablespoons vinegar
100 grams ricotta

Nutrition

Per serving (serves 4)
Low saturated fat
High cholesterol
High sodium
Calories
597
Protein
17 mg
Fat
34 mg
Carbs
64 mg

Instructions

Salad

1

Preheat oven to 400°F (200°C).

2

Peel and cut pumpkin into bite-sized cubes. Toss with oil, salt, and pepper. Spread on a baking sheet and roast for about 20 minutes, or until tender and caramelized.

3

Rinse quinoa thoroughly under cold running water. In a medium pot, combine the quinoa with 2 cups of water and a pinch of salt. Bring to a boil, reduce to a simmer, cover, and cook until the water is absorbed and the quinoa is tender, about 15 minutes. Once cooked, fluff with a fork and set aside to cool.

4

Bring a pot of salted water to boil. Add shelled edamame and blanch for 3 minutes. Drain and set aside.

5

Chop romaine lettuce, almonds, and walnuts. Slice red onion. Set aside.

6

In a large bowl, combine the romaine lettuce, cooked quinoa, roasted pumpkin, edamame, chopped onion, dried cranberries, blueberries, almonds, walnuts, and sunflower seeds. Gently toss to mix.

1 cup quinoa
200 grams pumpkin
1 tablespoon oil
0.5 teaspoons salt
0.25 teaspoons pepper
0.5 cups edamame
1 head romaine lettuce
0.25 cups almonds
0.25 cups walnuts
1 red onion
0.25 cups dried cranberries
0.25 cups blueberries
0.25 cups sunflower seeds

Dressing

1

In a small bowl, whisk together the orange juice, honey, rosemary, mustard, olive oil, and vinegar until emulsified.

2 tablespoons orange juice
2 tablespoons honey
0.25 teaspoons dried rosemary
1 tablespoon mustard
3 tablespoons olive oil
2 tablespoons vinegar

To Finish

1

Pour the dressing over the mixed salad and toss gently to coat all ingredients evenly. Add dollops of ricotta cheese on top. Serve immediately.

100 grams ricotta