Pumpkin with miso, kale and feta

Pumpkin with miso, kale and feta

Team roast pumpkin with miso, kale and feta in this warm salad. The sweet-meets-savoury dressing is a perfect match for the autumnal flavours. Use kabocha squash if you find one, but any pumpkin or squash works well.

Pumpkin with miso, kale and feta

Got more pumpkins to use up? Try classic pumpkin soup with pumpkin seed pesto.

  • Serves icon Serves 4
  • Time icon Hands-on time 15 min. Oven time 25 min

Team roast pumpkin with miso, kale and feta in this warm salad. The sweet-meets-savoury dressing is a perfect match for the autumnal flavours. Use kabocha squash if you find one, but any pumpkin or squash works well.

Got more pumpkins to use up? Try classic pumpkin soup with pumpkin seed pesto.

Nutrition: per serving

Calories
245kcals
Fat
14.7g (4.8g saturated)
Protein
9.1g
Carbohydrates
17.3g (9.1g sugars)
Fibre
3.4g
Salt
1.7g

Ingredients

  • 3 tbsp sake
  • 3 tbsp white miso paste (from Tesco, Morrisons and Waitrose)
  • 3 tbsp mirin
  • 1 tsp caster sugar
  • ½ kabocha squash or pumpkin (around 800g), deseeded and cut into 8 wedges
  • 2 tbsp sesame oil
  • 25g pumpkin seeds
  • 100g kale, tough stems removed and chopped
  • ½ red onion, finely sliced
  • 100g feta, crumbled
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Method

  1. Put a small pan over a medium heat. Add the sake, simmer for 20 seconds to burn off the alcohol, then add the miso, mirin and sugar. Stir and heat until the sugar/miso dissolve to create a dressing, adding a splash of water to loosen if needed. Remove from the heat and set aside.
  2. Heat the oven to 180°C fan/ gas 6. Toss the squash/pumpkin wedges in half the sesame oil and 1 tbsp of the dressing, then arrange on a baking tray in a single layer. Roast for 20 minutes, then add the pumpkin seeds to the oven in a separate dish. Cook the seeds and squash for 5 minutes more, then take out and leave to cool.
  3. In a large bowl, massage the kale with the remaining sesame oil and a pinch of salt until it begins to soften and break down (2-3 minutes). Boil a kettle and put the sliced onion in a small heatproof bowl with a pinch of salt. Pour the boiling water over the onions, leave to stand for 20 seconds, then drain. 4 To serve, arrange the kale, squash, onion, pumpkin seeds and feta on a platter, then drizzle over the remaining dressing.

Nutrition

Nutrition: per serving
Calories
245kcals
Fat
14.7g (4.8g saturated)
Protein
9.1g
Carbohydrates
17.3g (9.1g sugars)
Fibre
3.4g
Salt
1.7g

delicious. tips

  1. Make the salad up to 24 hours in advance. Keep the dressing separate until ready to serve.

  2. Make sure your miso is gluten-free if you’re avoiding it.

Buy ingredients online

Recipe By:

Tom Shingler
Head of food, delicious.

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