Roasted Pumpkin Salad with Quinoa, Long Beans, Heart of Palm, and Parsley Vinaigrette

Roasted Pumpkin Salad with Quinoa, Long Beans, Heart of Palm, and Parsley Vinaigrette

The Genuine Hospitality Group

Roasted Pumpkin Salad

Camana Bay, in conjunction with James Beard Award-winning and Miami-based chef Michael Schwartz of Michael’s Genuine® Food & Drink, recently celebrated Slow Food Day, a daylong celebration of the Cayman Islands’ farmers and fishermen. The third annual Slow Food Day on April 12 brought together the culinary community together in a celebration of eating locally and sourcing sustainability. Michael’s Genuine Food & Drink created this roasted pumpkin salad specifically for the event.


Roasted Pumpkin Salad

Preheat an oven to 400 degrees. Place the cut pumpkin on a sheet pan, dress with the olive oil and season with salt and pepper. Roast the pumpkin until it becomes tender, about 12 minutes. Once tender, remove and allow to cool at room temperature.

Bring a large pot of salted water to a boil and blanch the long beans for 15 seconds then shock into ice water to stop the cooking. Once the long beans are chilled, cut into 2 inch long pieces.

To assemble the salad, warm the roasted pumpkin in an oven set at 350 degrees for 5 minutes. In a mixing bowl, combine the warm pumpkin, cooked quinoa, long beans, shaved heart of palm and season with salt and pepper.  Toss with the vinaigrette and herbs. Serve while the salad is warm. Recipe is courtesy of The Genuine Hospitality Group.

Parsley Vinaigrette

Add ½ cup of water to a saucepot over medium heat and add the salt. Once dissolved, set aside and allow to cool. Finely chop the parsley and oregano. Combine the herbs, shallots, garlic and sherry vinegar in a mixing bowl. Using a whisk, bruise the herbs with the vinegar and whisk in the salt water and finally the olive oil. Place in a plastic container until ready to use. You can allow the dressing to marinate for a day and the flavors will improve. Recipe is courtesy of The Genuine Hospitality Group.


Calories per serving:

1,062 calories

Dietary restrictions:

High Fiber Vegan, Vegetarian, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, No Sugar Added, Kosher

Daily value:



  • Fat 61g 94%
  • Carbs 112g 37%
  • Saturated 10g 50%
  • Fiber 31g 123%
  • Sugars 21g
  • Monounsaturated 33g
  • Polyunsaturated 15g
  • Protein 29g 57%
  • Sodium 1,273mg 53%
  • Calcium 403mg 40%
  • Magnesium 339mg 85%
  • Potassium 2,748mg 79%
  • Iron 19mg 104%
  • Zinc 5mg 34%
  • Phosphorus 572mg 82%
  • Vitamin A 3,897µg 433%
  • Vitamin C 46mg 76%
  • Thiamin (B1) 1mg 39%
  • Riboflavin (B2) 1mg 31%
  • Niacin (B3) 3mg 15%
  • Vitamin B6 1mg 36%
  • Folic Acid (B9) 437µg 109%
  • Vitamin E 14mg 68%
  • Vitamin K 444µg 555%
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