In this delicious marinated pumpkin salad, all of the best sweet and savory flavors come together to make the PERFECT fall salad!
I am so happy that today I get to share this DELICIOUS recipe with you! Last month, I met up with the beautiful Kimberly from “The Little Plantation” and we had the most fun morning cooking, shooting and chatting together! Kimberly and I started blogging around the same time, and I’ve followed along with her cooking journey since the very beginning. She is one of the best food photographers I know and seeing all the creative recipes she comes up with is so inspiring! You can see Kimberly’s take on this delicious salad here.
Sometimes the blogging world can be a bit isolating, and we had a really nice chat about this while I was there. Living in Switzerland and blogging in English, I sometimes feel like I haven’t really integrated in the Swiss blogging community, and I can’t really integrate in the British one, because I’m not physically around to meet people and collaborate. I spend a lot of my days on my own and every now and then I feel a bit sad and wonder if blogging is really for me.
Then, when I do get to meet people like Kimberly and let my cooking creative self run wild, I realise that this IS the right thing for me, and I’m so happy that I get to spend time around such creative people, and obviously, so much food.
This salad is pretty special, let me tell you a bit about it. The pumpkin itself is marinated overnight in a glorious mix of garlic, ginger and spices to absorb as much flavour as possible, before being roasted and served with some fresh coriander and sweet pomegranate seeds. All together these contrasting flavours compliment each other beautifully, it really is a wonderful Autumnal taste!
Pumpkin and Marinade
- 1 pumpkin small (around 2lb before peeling)
- 1/4 cup vegetable oil
- 3 garlic cloves minced
- 1 thumb ginger finely grated
- 1/2 tsp salt
- 3 tsp curry powder
- 1/2 tsp ground cinnamon
- 1/4 tsp garam masala
- 1/8 tsp ground cardamom
- 1 pinch ground cumin
- 1 pinch ground turmeric
- 3-4 tbsp maple syrup
- 1/3 cup quinoa
- 1 + 1/3 cup water
- 1-2 large handfuls nuts and seeds pinenuts, pumpkin seeds, etc.
- 1 large handful coriander roughly chopped
- 1 pomegranate small
- Peel and remove the seeds from the pumpkin. Cut the pumpkin into 1 inch cubes and place in an airtight container. In a small bowl or glass mix together the oil, garlic, ginger and all the spices and the maple syrup. Mix until nicely combined then pour over the pumpkin. Stir and/or shake in the airtight container until the pumpkin is fully covered with the marinade, close the container if you haven't already and place in the fridge overnight.
- The following day, place the marinaded pumpkin on a baking tray and roast for about 40-50 minutes at (350 – 400F) (175 – 200C), stirring half way through so that the pumpkin doesn't roast on one side only. The pumpkin should feel almost crisp on the outside and moist on the inside.
- As the pumpkin is roasting, prepare your quinoa by cooking it in the suggested amount of water with a pinch of salt. This should take about 15 minutes over a medium flame. Once done, drain away the excess water and set aside.
- Wash and chop the coriander.
- Once the pumpkin is ready, remove it from the oven, let it cool for 5-10 minutes. Next combine it with the quinoa, coriander, nuts and seeds and pomegranates.
Tip 2: You a keep ahold of the pumpkin seeds and roast them for a healthy late night snack.
Tip 3: I’m well aware that coriander isn’t everyone’s favourite, so feel free to use parsley if you prefer.
Tip 4: For a sweeter version replace the pomegranate with chopped dates.
Tip 5: Find quinoa too expensive? The use pearled barley or buckwheat instead!