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.
4
intermediate
1h 20m
1h 20m
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
597
17 mg
34 mg
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