「素食」溫潤又綿密，一口淪陷！南瓜藜麥蘆筍溫沙拉 |【Vegan】Warm Salad with Squash, Quinoa, and Asparagus

Pumpkin salad is a breakfast I really like. I usually add some seasonal vegetables on the salad, for example, the asparagus and quinoa in this dish.
I usually use kabocha squash because the taste is very dense with relatively moderate water content. I used to bake kabocha squash in the oven, but since I tried to pan fry it in a thicker pot, I never used the oven again. The squash loses too much water when baked in oven, resulting a dry tastes.
When pan frying squash in a cast iron with lid on, it forms a water vapor cycle inside, and prevents the water loss. In addition, pan frying it will create a golden crispy layer. This becomes the source of caramel flavor. You are going to fall in love with it after taking a bite.

南瓜沙拉是我非常喜欢的一道早餐，我通常会用它搭配一些应季蔬菜，像是现在搭配一些芦笋会非常鲜美，再搭配一些粗粮藜麦就是非常健康的一道沙拉了，温温热热也特别适合当早餐。
通常我都是用贝贝瓜制作，贝贝瓜含水比较适中，不会太干或太湿润，口感也很绵密，一般大家会用烤箱烤贝贝瓜，但自从我试过用厚点的锅煎贝贝瓜之后就再也没有用烤箱了。
烤箱烤熟后贝贝瓜水分流失过多口感会变得干瘪，而铸铁锅煎贝贝瓜给它加个盖子防止水分过度流失，里面形成水蒸气循环，这样做出来会湿润又绵密，并且由于与锅面接触，会产生更多的焦糖味，让南瓜的焦糖风味更足，吃一口真的会爱上。

Ingredients/材料:
贝贝瓜 1个 One Kabocha Squash
白藜麦 半杯 Half Cup of White Quinoa
芦笋 5根 Five Asparagus
口蘑 3个 Three Mushrooms
千禧番茄 3个 Three Cherry Tomatoes

调味料/Seasonings：
盐和黑胡椒 适量 Salt and Black Pepper
柠檬汁 适量 Lemon Juice
柠檬皮 适量 Lemon Zest
酱油 1小匙 1 Tsp Soy Sauce
纯素沙拉酱 适量（可选）Vegan Mayo (Optiona;)

Tips:
1. Make sure pan frying the squash in low heat and flipping often.
煎贝贝瓜一定要小火，不然很容易糊产生苦味，期间注意翻面
2. The mayo is optional, but I feel lemon juice and lemon zest add an extra layer to the flavor.
这款沙拉个人觉得没有沙拉酱也很好吃，但加点柠檬汁和柠檬皮会很出彩
3. Adding a Tsp Soy sauce will bring the caramel flavor even intense.
小技巧：最后加一点点酱油会让南瓜焦糖味更浓郁

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