Miso-Glazed Pumpkin & Crunchy Rainbow Salad
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Miso-Glazed Pumpkin & Crunchy Rainbow Salad

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!

Tags:
Calorie Smart
Veggie
Allergens:
Soy
Gluten
Wheat
Egg
Sesame
Gluten/Gluten

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.

Preparation Time30 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

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;)

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Nutritional Values

Energy (kJ)2343 kJ
Calories560 kcal
Fat34.9 g
of which saturates3.8 g
Carbohydrate46.8 g
of which sugars30.1 g
Dietary Fibre10.1 g
Protein12.1 g
Sodium944 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Large Non-Stick Pan

Instructions

1
1

• 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!

2
2

• Meanwhile, thinly slice red radish and cucumber into rounds. • Slice lemon into wedges.

3
3

• 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.

4
4

• 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!