Sticky Miso Pumpkin Salad With Roasted Chilli Almonds Recipe

This sticky miso pumpkin salad with roasted chilli almonds is a delicious and healthy dish that combines the sweetness of roasted pumpkin with the umami flavor of miso. The pumpkin is roasted until tender and caramelized, then tossed in a sticky miso glaze for added depth of flavor. The salad is topped with crunchy roasted chilli almonds for a spicy kick and added texture. This salad is perfect as a light lunch or a side dish for a dinner party.

4.3
30 Rating -
Rate
Vegdiet
30minstotal
5minsPrep
25minsCook
30m.total
5m.Prep
25m.Cook
Sticky Miso Pumpkin Salad With Roasted Chilli Almonds
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ingredients serve

Ingredients for Sticky Miso Pumpkin Salad With Roasted Chilli Almonds Recipe

  • 1/4 Small Pumpkin
  • 1/2 tablespoon Miso Paste
  • 1/2 tablespoon Maple Syrup
  • 1/4 tablespoon Soy Sauce
  • 1/4 tablespoon Sesame Oil
  • 0.13 cup Almonds
  • 0.13 teaspoon Chilli Flakes
  • 1/4 tablespoon Olive Oil

Directions: Sticky Miso Pumpkin Salad With Roasted Chilli Almonds Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 200°C (400°F) and line a baking tray with parchment paper.
  • STEP 2.Cut the pumpkin into wedges and remove the seeds. Place the pumpkin wedges on the prepared baking tray.
  • STEP 3.In a small bowl, whisk together miso paste, maple syrup, soy sauce, and sesame oil. Brush the miso glaze over the pumpkin wedges.
  • STEP 4.Roast the pumpkin in the preheated oven for 25-30 minutes, or until tender and caramelized.
  • STEP 5.While the pumpkin is roasting, prepare the roasted chilli almonds. In a small pan, heat olive oil over medium heat. Add almonds and chilli flakes, and cook until the almonds are golden brown and fragrant.
  • STEP 6.Remove the pumpkin from the oven and let it cool slightly. Arrange the pumpkin wedges on a serving platter.
  • STEP 7.Sprinkle the roasted chilli almonds over the pumpkin wedges. Serve the salad warm or at room temperature.
  • STEP 8.Enjoy!

Cooking Tips

  • Make sure to use a firm and ripe pumpkin for this recipe.
  • Feel free to adjust the amount of chilli flakes in the roasted almonds according to your spice preference.
  • You can also add some fresh herbs like cilantro or parsley for extra freshness.

Storage and Serving

  • This salad is best served fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days.
  • To reheat, place the pumpkin wedges in a preheated oven at 180°C (350°F) for about 10 minutes, or until warmed through.
  • Serve the salad as a light lunch or as a side dish for grilled meats or roasted vegetables.
Nutrition
value
535
calories per serving
15 g Fat14 g Protein85 g Carbs11 g FiberOther

Current Totals

  • Fat
    15g
  • Protein
    14g
  • Carbs
    85g
  • Fiber
    11g

MacroNutrients

  • Carbs
    85g
  • Protein
    14g
  • Fiber
    11g

Fats

  • Fat
    15g

Vitamins & Minerals

  • Calcium
    134mg
  • Iron
    7mg
  • Vitamin A
    252mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    4mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    101mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    25mg
  • Vitamin E
    7mg
  • Copper
    < 1mcg
  • Magnesium
    151mg
  • Manganese
    2mg
  • Phosphorus
    312mg
  • Selenium
    4mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp