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Make Roast Jap Pumpkin Salad With Soy Dressing – Sydney Markets
Prep 30 mins | Cook 35 mins | Serves 6 as a side dish
This salad is great served with lamb, chicken or fish.
1 kg Jap pumpkin, cut into 5cm thick wedges, seeds removed
Olive oil cooking spray
75g mizuma or baby Asian salad leaves
2 green onions (shallots), trimmed and thinly sliced
2 tbs salad seed mix*
Soy dressing
1⁄4 cup grape seed or rice bran oil
2 tbs mirin
11⁄2 tbs salt-reduced soy sauce
* Salad seed mix is a nutritious packaged mix of pumpkin, sunflower and sesame seeds sold in most greengrocers.
Step 1 Preheat oven to 200°C/180°C fan-forced. Line the base of a large baking pan with baking paper. Arrange pumpkin skin-side down in pan. Liberally spray pumpkin with oil and season with salt and pepper. Roast, turning once, for 25-30 minutes until pumpkin is crisp at the edges and tender. Remove from oven. Set aside to cool slightly.
Step 2 To make soy dressing, combine all ingredients in a screw-top jar. Season with pepper to taste. Set aside.
Step 3 To serve, arrange pumpkin and mizuma or salad greens on a serving platter. Shake soy dressing until well combined and drizzle over salad. Sprinkle with green onions and salad seed mix and serve.
Good for you ... Jap Pumpkin
![Jap Pumpkin](/assets/image-cache/pumpkin-jap.ce905c36.jpg)
Provides beta carotene, converted to vitamin A in the body and needed for normal vision. The deeper the colour, the higher the content of beta carotene.
A source of vitamin C, which contributes to the normal functioning of the body’s immune system.
Provides folate, a B vitamin that is necessary for formation of normal blood cells.