Pumpkin salads: selection of ingredients and cooking recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Vegetable salads are a daily part of our diet, and often complement many lunches and dinners. As a rule, tomatoes, cucumbers and cabbage are used for their preparation, but you can diversify the amount of ingredients and cook from a variety of vegetables. For example, pumpkin salads are very good, which have a very pleasant and original taste. This vegetable can be used both baked and raw. Below are the most interesting recipes.

Baked pumpkin salad with cranberries and pistachios

This is an interesting festive pumpkin dish with sweet dried cranberries and crunchy pistachios. For this pumpkin salad recipe you will need:

• 1 small (about 1.5 kg) pumpkin, cut into 8 wedges;
• 80 ml (1/3 cup) water;
• 2 tablespoons maple syrup;
• 1 teaspoon smoked paprika;
• 1 garlic clove, minced;
• 80ml (1/3 cup) extra virgin olive oil;
• 75 grams of dried cranberries;
• 50 grams pistachios, lightly chopped;
• 50 grams lettuce;
• fresh coriander leaves for serving;
• 1 tablespoon lemon juice.

Like thisdo?

Preheat the oven to 220 degrees. Line a baking sheet with baking paper. Place pumpkin in one layer, season lightly with s alt. Mix water, maple syrup, paprika and garlic in a bowl. Pour this mixture over the pumpkin. Bake it for 30-35 minutes.

Add cranberries and pistachios and bake 5 more minutes. Transfer all ingredients to a serving platter on top of the lettuce and coriander leaves. Toss the remaining oil and lemon juice in a bowl and pour the mixture over the finished dish. You can optionally make this salad with pumpkin and pine nuts if you don't want to use pistachios. Their amount according to the recipe should be about the same. The only difference is that they do not need to be ground.

Pumpkin salad with herbs

This is a vegetarian diet salad of pumpkin and chickpeas. To prepare it, you need the following:

• 1, 2kg ripe pumpkin, peeled, cut into 2cm pieces;
• 1/3 cup olive oil;
• 1 teaspoon ground coriander;
• 1 teaspoon ground cumin;
• 400 grams boiled chickpeas, drained;
• 6 large figs, finely chopped;
• 1 small red onion, minced;
• 1/2 cup coriander leaves, coarsely chopped;
• 1 large lemon, juice and grated zest;
• s alt and spices.

How to make green salad?

The pumpkin and chickpea salad recipe looks like this. Preheat oven to 200°C. Lightly oil a large baking sheet. Mix pumpkin, 2 tablespoons tablespoons of oil, ground coriander and cumin in a large bowl. Season with s alt and pepper. Spread onto prepared baking sheet. Bake for 20 minutes, or until pumpkin is tender. Let cool.

Mix chilled pumpkin, chickpeas, figs, onion and chopped coriander in a large bowl.

Stir remaining 2 tablespoons oil, lemon zest, 2 tablespoons lemon juice, pepper and s alt in a separate bowl. Pour this mixture over the pumpkin and stir.

Feta, spinach and pumpkin salad

The combination of roasted pumpkin, s alty feta cheese, soft avocado and toasted pine nuts in a salad looks quite unusual. You will need the following:

• ½ medium pumpkin pulp, cut into 2 cm pieces;
• 2 tablespoons olive oil;
• 1 red bell pepper, cut into small cubes;
• 150 grams of spinach leaves;
• 1 avocado, peeled and chopped;
• 1/4 cup pine nuts;
• 100 grams of feta cheese, crumbled.

For refueling:

• 1/4 cup olive oil;
• ¼ cup wine vinegar;
• 2 teaspoons maple syrup;
• 2 teaspoons of grain mustard.

How to make pumpkin salad with cheese?

Preheat oven to 200°C. Toss the butternut squash and place it in a large baking dish. Bake for 15-20 minutes until the flesh is very tender. Transfer carefully to a plate andcool.

To make the dressing, combine olive oil, vinegar, maple syrup and mustard. Next, the baked pumpkin salad is prepared as follows.

In a large bowl, combine spinach, avocado, pumpkin mixture and pine nuts. Season to taste. Pour dressing over and mix thoroughly. Serve topped with crumbled feta cheese.

Chicken salad with sweet pumpkin

This is an easy chicken and pumpkin salad recipe that's easy to make for dinner. For it you will need:

• 800 grams of pumpkin in the form of diced pulp;
• 2 tablespoons maple syrup;
• table spoon of olive oil;
• half a cup of walnuts;
• chicken breast - 600 grams;
• 100 grams mixed spinach and arugula;
• 1 red onion, thinly sliced.

For refueling:

• 2 tablespoons each of apple cider vinegar and olive oil;
• 2 teaspoons maple syrup;
• 1 teaspoon of sweet mustard.

How to make chicken and pumpkin salad?

This is a warm salad with pumpkin and chicken. Preheat oven to 220°C. Lay a layer of parchment paper on a baking sheet. Mix pumpkin with oil and maple syrup in a deep bowl. Then lay it out on a baking sheet strictly in one layer. Pepper and s alt to taste.

Bake for 20-30 minutes. Approximately 8 minutes before the end of baking, place the walnuts on top of the pumpkin. While these ingredients are cooking, fry the chicken fillet.

To do this, heatoiled skillet over medium heat. Fry the chicken breast for about 7 minutes on each side. Transfer to a plate and cover for a few minutes before cutting into small strips.

Make salad dressing by mixing together vinegar, oil, maple syrup and sweet mustard. Mix very well, you can use a blender for this purpose. Arrange the arugula and spinach mixture on a serving platter, top with the chicken, walnut squash, and onion. Pour over pumpkin salad with arugula dressing and toss to combine. Serve immediately.

Chickpea salad with pumpkin

This recipe shows that eating he althy can be easy and doesn't take long. It is especially relevant during the pumpkin ripening season. You can easily prepare this autumn dish for dinner. For this pumpkin and chickpea salad you will need:

• 250 grams of cooked chickpeas;
• a few tablespoons of pomegranate seeds;
• 4-5 tablespoons parsley, finely chopped;
• one small pumpkin;
• one tablespoon of hemp seeds;
• one garlic clove minced;
• pepper and s alt to taste;
• one tablespoon of apple cider vinegar or lemon juice;
• one teaspoon of dried basil.

How to make a pumpkin salad?

Wash a small pumpkin and cut in half. Remove all seeds and place in preheated oven. Bake pumpkin at 180℃ for 20 minutes. When the outside changes colorto dark orange, the vegetable should be ready. Meanwhile, cook and rinse the chickpeas and toss with the other ingredients in a bowl. If you want, you can make this Pumpkin Apple Salad. Just cut it into small pieces and mix with the rest of the ingredients.

When the pumpkin is ready, let it cool down a bit and carefully remove the pulp with a spoon. If you scrape off too much of the layer, you won't be able to serve the salad inside the casing, as the skin will be too thin and tear. Mix lettuce and pulp pieces and serve with pumpkin.

Salad with rice and pumpkin

When you're cooking anything with brown rice as a base, it's a good idea to add lots of seeds and nuts to complement the rice's nutty flavor, and this pumpkin salad is no exception. The original snack containing walnuts and sunflower seeds is delicious and crispy. So, you will need:

• medium pumpkin;
• 2 cups brown rice;
• 1/2 cup walnuts;
• 1/2 cup sunflower seeds;
• lime juice;
• 1 teaspoon soy sauce;
• sesame oil;
• 2 garlic cloves;
• 1 teaspoon honey;
• 2 cups spinach;
• 125 grams of feta cheese.

How to make Rice Pumpkin Salad

Preheat oven to 200°C. Cut the pumpkin into small pieces and place on a baking sheet. Drizzle with oil and sprinkle with s alt, then fry for 30 minutes, turning oneonce. Set the vegetable aside to cool slightly.

Meanwhile, cook your brown rice, then set aside for a while to cool.

Coarsely chop the walnuts, then arrange them on a baking sheet along with the sunflower seeds and roast in the oven for 5 minutes, shaking once, until lightly golden.

To make the dressing, combine lime juice, soy sauce, sesame oil, minced garlic and honey in a small bowl and whisk to mix well.

Mix pumpkin, brown rice, nuts and seeds with spinach, then top with dressing. Sprinkle with crumbled feta cheese and serve. Enjoy!

Raw pumpkin salad

One of the favorite recipes of many is raw carrot and cabbage salad. However, not everyone knows that pumpkin can also be consumed raw. The recipe below lists fresh apples, sweet citrus fruits, candied pumpkin seeds, and, of course, pumpkin pulp. This appetizer pairs well with baked potatoes and crispy toast. All you need:

• 1 large fork of Chinese cabbage;
• 1 small apple, diced;
• 1/2 cup red onion, thinly sliced;
• 1 orange, peeled and diced;
• 3/4 cup young pumpkin pulp;
• 1 garlic clove, minced;
• 1 1/2 cup chickpeas;
• 2 teaspoons maple syrup;
• ½ teaspoon smoked paprika;
• 3/4 cup raw pumpkinseeds;
• 1/4 teaspoon coarse sea s alt;
• 1/2 cup peanut butter;
• 1 teaspoon apple cider vinegar;
• 1/3 cup warm water;
• 1/2 - 1 teaspoon raw ginger, peeled.

How to make a delicious raw pumpkin salad?

First, make the dressing by blending peanut butter, crushed ginger, apple cider vinegar and water in a blender until smooth. Set aside.

Prepare the cabbage. Remove thick stems and place all leaves in a large bowl. Rinse well and drain the water. Be sure to pat the cabbage dry with a few paper towels, and pour out any water that has run out under the leaves. Tear or cut the cabbage into small pieces. Cooking scissors work well for this purpose. Add about 1/4 cup of the dressing to the chopped leaves and mix thoroughly. You must marinate the cabbage very well.

Second, process the seeds. Heat a skillet to high heat and add raw pumpkin seeds. Roast for 1-2 minutes, then add paprika and maple syrup. Turn off the heat and leave the seeds in the hot skillet to caramelize them in the syrup. Break up any large clumps. Sprinkle s alt on top and remove from skillet. Set aside.

In the same pan as the pumpkin seeds, add the cooked and washed chickpeas. Sprinkle paprika on top and add maple syrup. You can add 1 teaspoon of olive oil if you like.extra virgin if you want the chickpeas to have a richer flavor. Roast for 2-3 minutes until the beans are warm and lightly browned.

Add all ingredients to cabbage: onion, orange, pumpkin, apple, minced garlic, chickpeas and pumpkin seeds. Mix well and serve in large serving bowls. You can sprinkle some crushed orange zest directly on top of the rest of the ingredients if you like. Serve salad with roasted potatoes.

Another raw salad option

This is another vitamin raw pumpkin salad that has an interesting taste. For him you need:

• 2 cups diced young pumpkin pulp;
• 1 cup chopped peeled mango;
• 1 medium sized carrot, grated;
• 1/2 cup raw pumpkin seeds;
• 2 tablespoons freshly squeezed lime juice;
• 2 tablespoons olive oil;
• 1/4 cup chopped parsley leaves;
• 1/4 cup chopped cilantro leaves;
• 1/4 cup chopped basil leaves;
• sea s alt.

Cooking raw green salad

In a serving bowl, mix pumpkin pulp, mango, carrot, seeds, lime juice and olive oil until evenly combined. Set aside for 15 minutes. Add parsley, cilantro, basil and s alt and mix gently. Serve immediately or cover and refrigerate for up to 3 days. As you can see, this is a very simple pumpkin and carrot salad with herbs. You canadd it with any components of your choice. For example, add an apple, pear or quince to it, or sprinkle with any nuts and seeds. You can also put feta cheese or tofu in it. It is best served with rice or a hot vegetable dish.