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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.


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


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.