Miso-Glazed Pumpkin & Crunchy Rainbow Salad
with Creamy Dressing & Pickled Ginger
This crunchy rainbow salad has flavour, texture and colour, leaving no box unticked. A superstar salad this good, deserves some equally sensational company, so welcome to the plate; miso-glazed pumpkin. You can thank us later!
This recipe is under 650kcal per serving.
Due to local availability, we’ve replaced some of your ingredients. They may be a little different to what’s pictured, but just as delicious!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
pumpkin
1 packet
miso paste
(Contains Soy, Gluten, Wheat;)
1
Red Radish
1
cucumber
½
lemon
1 packet
garlic aioli
(Contains Egg;)
½ packet
sesame oil blend
(Contains Sesame;)
1 packet
deluxe salad mix
1 packet
Crunchy Fried Noodles
(Contains Gluten, Wheat; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
½ sachet
everything garnish
(Contains Sesame; May be present: Gluten, Wheat, Milk, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Peanut, Soy. )
1 packet
pickled ginger
Not included in your delivery
olive oil
1 tbs
honey
½ tbs
low sodium soy sauce
(Contains Gluten/Gluten, Soy;)
Nutritional Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Cut pumpkin into 1 cm-thick wedges. • In a small bowl, combine miso paste, the honey and vinegar. • Place pumpkin on a lined oven tray. Drizzle with olive oil and toss to coat. Brush over miso mixture. • Roast until tender, 20-25 minutes.
TIP: Peel the pumpkin if you prefer and scrape out the seeds, if necessary!
• Meanwhile, thinly slice red radish and cucumber into rounds. • Slice lemon into wedges.
• In a large bowl, combine garlic aioli, sesame oil blend (see ingredients), the low sodium soy sauce and a good squeeze of lemon juice. • When pumpkin is done, to bowl with the dressing, add deluxe salad mix, mixed salad leaves, radish, cucumber and crunchy fried noodles. Toss to combine. Season to taste with salt and pepper.
• Divide crunchy rainbow salad between bowls. • Top with miso-glazed pumpkin. • Sprinkle with everything garnish (see ingredients). Top with pickled ginger. Serve with any remaining lemon wedges. Enjoy!