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Soy Roast Pumpkin Salad


  • 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

Kikkoman sauce used in this recipe

Cook time
Prep time

Soy Roast Pumpkin Salad


  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.
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