Quick and Healthy Roasted Pumpkin Salad with Honey Lime Dressing 南瓜沙拉 (Vegan, Refined Sugar Free, Oil-Free)

 

I’m sure you’re thinking exactly what I’m thinking – wow. Yes this salad is simply wow. Roasted pumpkin..mhhmm. Ever since I got home from my mission, this new trend of vegan cooking and eating has found its way into the very heart of Hong Kong. My sister keeps raving on about this new vegan store in Central called Mana Raw and Mana Cafe which specializes in serving raw foods and salads that are so delicious (AND HEALTHY) you simply have to keep coming back for more. I personally love their zucchini pesto pasta and my younger sister adores their roasted chickpea salad with halloumi cheese. I have never heard her go on and on about chickpeas and pumpkin..and vegetables before? It has to be THAT good for her to bug me to make her a pumpkin salad.

Sadly I never got around to do it. The one night she expected a pumpkin salad we had long promised to make her, we decided to go all out and try a roasted cauliflower, lentil salad which she wasn’t so keen on. Her face just dropped after she realized it. So after flying 6261 miles away from her, guilt has finally gotten me and I’ve finally made a pumpkin salad in honor of her.

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Everything about this screams deliciousness. Most important thing about salads is the balance of flavors – sweet and savory and textures – crunchy, soft, melt-in-your-mouth. if you haven’t noticed yet, eating honestly is an experience of a lifetime!

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A perfect, quick lunch right before church. I think we were blessed with beautiful sunlight that provided perfect lighting for photography. It seems like the Sabbath day is always a special day!

thumb_IMG_8504_1024Adapted from Greenkitchenstories

Ingredients – Serves 2 (as an appetizer)

  • 170g Pumpkin, cubed into 0.5″ cubes (half a packet of squash from walmart)
  • 1 handful whole almonds
  • 1/4 red onion, finely diced
  • Salad Leaves

Dressing:

  • 2 tbsp honey/ maple syrup
  • Juice of 1 lime
  • Salt and Pepper

How to Make:

  1. Preheat oven to 400 F.
  2. Arrange the diced squash onto baking sheet. Sprinkle sea salt. Bake for 20-30 minutes. Check half way through and flip with a fork/spatula. Since the pan wasn’t oiled, you’ll find the pumpkin quite sticky which is very normal. Just make sure to carefully ease the pumpkin slices off with a sharp tool. Without using oil also allows the pumpkin to brown and caramelize quite beautifully.
  3. Heat a pan over medium heat. Once hot, add in the whole almonds. Allow it to toast until slightly brown and crunchy. (make sure you watch the almonds carefully in case they burn).
  4. Mix the ingredients for the dressing together.
  5. Arrange handfuls of salad leaves onto 2 plates. Place the pumpkin cubes on top. Sprinkle red onion, drizzle the dressing and finish with the toasted almonds.

Love,

Zoe  &  Mia

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