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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

ServingsDifficultyActive TimeTotal Time

4

intermediate

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

  1. Salad

    1. 1

      Preheat oven to 400°F (200°C).

    2. 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. 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. 4

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

    5. 5

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

    6. 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

  2. Dressing

    1. 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

  3. To Finish

    1. 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