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Soy Roast Pumpkin Salad

Preparation time: 
15 minutes
Cooking time: 
40 minutes


  • 1/2 small pumpkin, cut into 1.5cm thick wedges
  • 40ml Kikkoman Naturally Brewed Soy Sauce
  • 20g honey
  • 1 garlic clove, finely chopped
  • 1 tsp smoked paprika
  • 30ml light olive oil
  • 200g baby beans, trimmed
  • 1 1/2 cups (loosely packed) baby spinach leaves
  • 1 cup (loosely packed) frisee
  • 1/2 cup coarsely torn mint
  • 1 punnet shiso cress, trimmed (optional)
  • 2 golden shallots, thinly sliced

Soy Dressing

  • 50ml light olive oil
  • 30ml red wine vinegar
  • 25ml Kikkoman Natually Brewed Soy Sauce
  • 1 1/2 tsp. Dijon mustard
  • 1/2 garlic clove, finely chopped
  • Pinch of sugar, to taste


  1. Preheat oven to 180C. Combine pumpkin, Kikkoman Soy Sauce, honey, garlic, paprika and olive oil in a large bowl, season to taste with freshly ground pepper, stir to coat then spread on a roasting tray lined with baking paper and roast, turning occasionally, until tender and slightly darkened on the edges (35-40 minutes). Set aside until required (serve warm or at room temperature).
  2. Meanwhile, blanch beans in a saucepan of boiling salted water until bright green and just tender (2-3 minutes), drain, refresh under cold running water, drain well and combine in a bowl with spinach, mizuna, shiso and shallot. Refrigerate until required.
  3. For soy dressing, whisk ingredients in a separate bowl to emulsify, season to taste with freshly ground pepper, drizzle two-thirds over bean mixture and toss lightly to combine.
  4. Arrange pumpkin wedges on serving plates, drizzle with remaining dressing, then pile salad on top and serve.