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Pumpkin with miso, kale and feta
- Published: 28 Sep 22
- Updated: 18 Mar 24
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](https://www.deliciousmagazine.co.uk/wp-content/uploads/2022/09/960_2022_Q4_MAJA_SMEND_Miso_Kabocha_Salad_seeds-768x960.jpg)
Got more pumpkins to use up? Try classic pumpkin soup with pumpkin seed pesto.
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
Method
- 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.
- 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.
- 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.
- Recipe from October 2022 Issue
Nutrition
- 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
Make the salad up to 24 hours in advance. Keep the dressing separate until ready to serve.
Make sure your miso is gluten-free if you’re avoiding it.
Buy ingredients online
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