7 Instant Pot Miso & Cottage Cheese Pumpkin Salad Recipes

Miso Pumpkin Salad With Cottage Cheese and Avocado

Miso Pumpkin Salad with Cottage Cheese and Avocado is a delightful and nutritious dish that combines the earthy sweetness of pumpkin with the creaminess of cottage cheese and avocado. This salad is perfect as a light meal or a side dish, showcasing the rich flavors of miso dressing, while also being quick and easy to prepare using the Instant Pot.

Ingredients	Quantity
Pumpkin, peeled and cubed	2 cups
Miso paste	2 tbsp
Olive oil	1 tbsp
Apple cider vinegar	1 tbsp
Cottage cheese	1 cup
Avocado, sliced	1 medium
Fresh cilantro, chopped	2 tbsp
Salt	To taste
Black pepper	To taste

Cooking Steps:

Place the cubed pumpkin in the Instant Pot and add one cup of water. Seal the lid and cook on high pressure for 5 minutes, then quick release the pressure.
While the pumpkin cooks, in a bowl, whisk together miso paste, olive oil, apple cider vinegar, salt, and black pepper to create the dressing.
Once the pumpkin is cooked, drain any excess water and allow it to cool slightly.
In a large mixing bowl, combine the cooked pumpkin, cottage cheese, sliced avocado, and cilantro. Drizzle with the miso dressing and gently toss to combine.
Serve immediately, or refrigerate for 30 minutes to allow flavors to meld. Enjoy your salad!

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Spicy Miso Roasted Pumpkin and Cottage Cheese Salad

Spicy Miso Roasted Pumpkin and Cottage Cheese Salad is a flavorful and vibrant dish that elevates the traditional salad experience with a spicy twist. The rich flavors of roasted pumpkin are beautifully complemented by the creaminess of cottage cheese and a zesty miso dressing, making it a great option for a hearty lunch or as a side for your dinner table. This recipe utilizes the Instant Pot for quick cooking and roasting, resulting in a delightful salad that brings warmth and comfort to your plate.

Ingredients	Quantity
Pumpkin, peeled and cubed	2 cups
Miso paste	2 tbsp
Olive oil	2 tbsp
Honey	1 tbsp
Red chili flakes	1 tsp
Cottage cheese	1 cup
Fresh spinach (optional)	2 cups
Salt	To taste
Black pepper	To taste

Cooking Steps:

Toss cubed pumpkin with olive oil, honey, miso paste, red chili flakes, salt, and black pepper in a mixing bowl.
Place the seasoned pumpkin in the Instant Pot and cook on high pressure for 5 minutes, then quick release the pressure.
Preheat your oven to 400°F (200°C) and transfer the pumpkin to a baking sheet; roast for 10-15 minutes until slightly caramelized.
In a large bowl, combine the roasted pumpkin, cottage cheese, and spinach if using, and gently mix to combine.
Serve warm or at room temperature and enjoy your spicy, creamy salad!

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Creamy Miso Pumpkin Salad With Cottage Cheese and Spinach

Creamy Miso Pumpkin Salad with Cottage Cheese and Spinach is a delightful and nutritious dish that combines the earthy flavors of pumpkin with the fresh taste of spinach and the creaminess of cottage cheese. This vibrant salad is perfect for a light lunch or dinner, and the miso dressing adds depth and complexity to the flavors while being quick and easy to prepare using the Instant Pot.

Ingredients	Quantity
Pumpkin, peeled and cubed	2 cups
Miso paste	2 tbsp
Olive oil	2 tbsp
Cottage cheese	1 cup
Fresh spinach	2 cups
Honey	1 tbsp
Salt	To taste
Black pepper	To taste

Cooking Steps:

In a mixing bowl, combine pumpkin cubes with olive oil, miso paste, honey, salt, and black pepper.
Place the seasoned pumpkin in the Instant Pot and cook on high pressure for 5 minutes; then perform a quick release.
In a large bowl, mix the cooked pumpkin with cottage cheese and fresh spinach until well combined.
Serve immediately, either warm or chilled according to your preference. Enjoy your creamy, savory salad!

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Miso Maple Pumpkin and Cottage Cheese Salad

Miso Maple Pumpkin and Cottage Cheese Salad is a delightful twist on traditional pumpkin salads, combining the sweet and savory notes of miso and maple syrup with creamy cottage cheese and tender pumpkin. This salad not only offers a delicious flavor profile but also makes for a healthy and satisfying meal option, perfect for fall gatherings or a nutritious weekday lunch.

Ingredients	Quantity
Pumpkin, peeled and cubed	2 cups
Miso paste	2 tbsp
Maple syrup	2 tbsp
Olive oil	1 tbsp
Cottage cheese	1 cup
Fresh parsley, chopped	¼ cup
Salt	To taste
Black pepper	To taste

Cooking Steps:

In a mixing bowl, toss the pumpkin cubes with olive oil, miso paste, maple syrup, salt, and black pepper until evenly coated.
Transfer the seasoned pumpkin to the Instant Pot and cook on high pressure for 5 minutes; perform a quick release.
In a large bowl, combine the cooked pumpkin with cottage cheese and chopped parsley. Mix gently until combined.
Serve chilled or at room temperature, and enjoy the harmonious blend of flavors in this refreshing salad!

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Asian-Inspired Pumpkin Salad With Miso and Cottage Cheese

Asian-Inspired Pumpkin Salad with Miso and Cottage Cheese is a vibrant and nutritious dish that brings together the creamy texture of cottage cheese with the earthy sweetness of pumpkin and the umami kick from miso. This salad is not only visually appealing but also packed with flavors that harmoniously blend to create a satisfying meal, making it a perfect choice for a light lunch or a festive side dish.

Ingredients	Quantity
Pumpkin, peeled and cubed	2 cups
Miso paste	2 tbsp
Rice vinegar	1 tbsp
Soy sauce	1 tbsp
Olive oil	1 tbsp
Cottage cheese	1 cup
Green onions, chopped	¼ cup
Sesame seeds	1 tbsp
Salt	To taste
Black pepper	To taste

Cooking Steps:

In a mixing bowl, combine pumpkin cubes with miso paste, rice vinegar, soy sauce, olive oil, salt, and black pepper. Toss until well coated.
Add the seasoned pumpkin to the Instant Pot and cook on high pressure for 5 minutes; perform a quick release.
In a large bowl, combine the cooked pumpkin with cottage cheese and chopped green onions; mix gently.
Serve garnished with sesame seeds and enjoy!

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Zesty Miso Pumpkin Salad With Cottage Cheese and Cherry Tomatoes

Zesty Miso Pumpkin Salad with Cottage Cheese and Cherry Tomatoes is a delightful fusion of flavors that elevates the traditional pumpkin salad. The vibrant addition of cherry tomatoes adds a burst of freshness, while the tangy miso dressing and creamy cottage cheese create a harmonious balance. This salad is perfect as a light meal or a colorful side dish for any occasion.

Ingredients	Quantity
Pumpkin, peeled and cubed	2 cups
Miso paste	2 tbsp
Olive oil	1 tbsp
Honey or maple syrup	1 tsp
Rice vinegar	1 tbsp
Cherry tomatoes, halved	1 cup
Cottage cheese	1 cup
Fresh basil, chopped	¼ cup
Salt	To taste
Black pepper	To taste

Cooking Steps:

In a bowl, mix pumpkin cubes with miso paste, olive oil, honey or maple syrup, rice vinegar, salt, and black pepper until well coated.
Place the coated pumpkin in the Instant Pot and cook on high pressure for 5 minutes; perform a quick release.
In a large bowl, combine the cooked pumpkin, halved cherry tomatoes, and cottage cheese; mix gently.
Top with fresh basil and serve immediately!

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Warm Miso Pumpkin and Cottage Cheese Quinoa Salad

Warm Miso Pumpkin and Cottage Cheese Quinoa Salad is a nourishing and hearty dish that combines the earthiness of roasted pumpkin with the protein-packed goodness of quinoa and creamy cottage cheese. This salad is perfect for both a cozy dinner and meal prep, offering a balance of flavors and textures that are satisfying and delicious.

Ingredients	Quantity
Quinoa	1 cup
Water	2 cups
Pumpkin, peeled and cubed	2 cups
Olive oil	1 tbsp
Miso paste	2 tbsp
Honey or maple syrup	1 tsp
Rice vinegar	1 tbsp
Cottage cheese	1 cup
Fresh spinach or arugula (optional)	2 cups
Salt	To taste
Black pepper	To taste
Sesame seeds (for garnish)	1 tbsp

Cooking Steps:

Rinse the quinoa under cold water and then combine it with water in the Instant Pot; cook on high pressure for 1 minute, then let it naturally release for 10 minutes and quick release any remaining pressure.
Meanwhile, in a bowl, mix pumpkin cubes with olive oil, miso paste, honey or maple syrup, rice vinegar, salt, and black pepper until well coated.
Transfer the coated pumpkin to the Instant Pot and cook on high pressure for 5 minutes; perform a quick release.
In a large bowl, combine cooked quinoa, roasted pumpkin, cottage cheese, and fresh spinach or arugula (if using); gently mix until well combined.
Serve warm, garnished with sesame seeds. Enjoy your healthy salad!