Roasted Pumpkin Salad with quinoa, long beans, herbs, heart of palm and parsley vinaigrette

Roasted Pumpkin Salad with quinoa, long beans, herbs, heart of palm and parsley vinaigrette

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 a Roasted Pumpkin Salad specifically for the event.

6
Servings
1002
Calories Per Serving
Deliver Ingredients

Ingredients

Roasted Pumpkin Salad

  • 12  Cups  Fresh pumpkin, peeled and cut into large cubes
  • 1/2  Cup  Parsley
  • 1  Pinch of  Kosher salt and freschly cracked pepper, to taste
  • 1/2  Cup  Scallion, sliced thinly
  • 3  Cups  Cooked quinoa
  • 1  Pound  Long beans
  • 1  Cup  Parsley Vinaigrette (recipe below)
  • 1/2  Cup  Cilantro
  • 1/2  Cup  Heart of palm, shaved
  • 1/2  Cup  Extra virgin olive oil

Parsley Vinaigrette

  • 1  Tablespoon  Kosher salt
  • 1/4  Cup  Oregano leaves, packed
  • Small shallot, minced
  • Garlic clove, minced
  • 1/2  Cup  Extra virgin olive oil
  • 1/4  Cup  Sherry vinegar
  • 1  Cup  Parsley leaves, packed

Directions

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. Makes approximately 1 cup. Recipe is courtesy of The Genuine Hospitality Group.

Nutritional Facts

Total Fat
31g
44%
Sugar
5g
6%
Saturated Fat
19g
79%
Cholesterol
12mg
4%
Carbohydrate, by difference
165g
100%
Protein
37g
80%
Vitamin A, RAE
152µg
22%
Vitamin B-6
2mg
100%
Vitamin C, total ascorbic acid
138mg
100%
Vitamin K (phylloquinone)
104µg
100%
Calcium, Ca
361mg
36%
Choline, total
110mg
26%
Copper, Cu
1mg
0%
Fiber, total dietary
39g
100%
Fluoride, F
1µg
0%
Folate, total
253µg
63%
Iron, Fe
53mg
100%
Magnesium, Mg
428mg
100%
Manganese, Mn
3mg
100%
Niacin
12mg
86%
Pantothenic acid
3mg
60%
Phosphorus, P
735mg
100%
Riboflavin
2mg
100%
Selenium, Se
38µg
69%
Sodium, Na
497mg
33%
Thiamin
1mg
91%
Water
489g
18%
Zinc, Zn
8mg
100%

Pumpkin Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Pumpkin Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.