Pumpkin salads are delicious recipes. Pumpkin salad Delicious raw pumpkin salad

21.12.2021Heading: Kinds

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

It's interesting holiday dish from pumpkin with sweet 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;
80 ml (1/3 cup) extra virgin olive oil
75 grams of dried cranberries;
50 grams pistachios, lightly chopped
50 grams of lettuce leaves;
fresh coriander leaves for serving
1 tablespoon lemon juice.

How to do it?

Preheat the oven to 220 degrees. Line a baking sheet with baking paper. Place pumpkin in one layer, season lightly with salt. 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 for another 5 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 don't need to be crushed.

Pumpkin salad with herbs

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

1.2 kg ripe pumpkin, peeled, cut into 2 cm pieces;
1/3 cup olive oil;
1 teaspoon ground coriander;
1 teaspoon ground cumin;
400 grams of 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
salt and spices.

How to prepare green salad?

The recipe for pumpkin and chickpea salad is as follows. 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 salt and pepper. Spread onto prepared baking sheet. Bake for 20 minutes, or until pumpkin is soft. Let cool.

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

Mix remaining 2 tablespoons oil, lemon zest, 2 tablespoons lemon juice, pepper, and salt in a separate bowl. Pour this mixture over the pumpkin and mix.

Feta cheese, spinach and pumpkin salad

The combination of roasted pumpkin, salty 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;
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 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 and set aside.

To make the dressing, combine olive oil, vinegar, maple syrup and mustard. Next, a salad with baked pumpkin is prepared like this.

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 is easy to make for dinner. For it you will need:

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

For refueling:

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

How to make Chicken 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 salt to taste.

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

To do this, heat a skillet greased with oil over medium heat. Fry the chicken breast for about 7 minutes on each side. Transfer to a plate and cover for a few minutes, then cut into small strips.

Make a salad dressing by mixing 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 demonstrates that eating healthy 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 of parsley, finely chopped;
one small pumpkin;
one tablespoon of hemp seeds;
one clove of garlic, minced;
pepper and salt to taste;
one tablespoon of apple cider vinegar or lemon juice;
one teaspoon dried basil

How to make 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 outer side changes color to 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 little 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. and pieces of pulp and serve in 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 salt, then fry for 30 minutes, turning once. Set the vegetable aside to cool slightly.

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

Coarsely chop the walnuts, then arrange them together on a baking sheet and toast in the oven for 5 minutes, shaking once, until lightly golden.

To make the dressing, combine lime juice, soybean oil, minced garlic and honey in a small bowl and whisk to combine all ingredients thoroughly.

Toss 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. In total you will need:

1 large fork of Beijing 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 cups chickpeas;
2 teaspoons maple syrup;
½ teaspoon smoked paprika;
3/4 cup raw pumpkin seeds;
1/4 teaspoon coarse sea salt
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 the peanut butter, crushed ginger, apple cider vinegar and water in a blender until smooth. Set aside.

Prepare 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.

Secondly, treat 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 salt on top and remove from skillet. Set aside.

In the same pan where the pumpkin seeds were roasted, add the cooked and washed chickpeas. Sprinkle paprika on top and add maple syrup. Optionally, you can add 1 teaspoon of extra virgin olive oil 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 the ingredients to the cabbage: onion, orange, pumpkin, apple, minced garlic, chickpeas and pumpkin seeds. Mix well and serve in large serving bowls. If desired, you can sprinkle a little crushed orange peel right on top of the rest of the ingredients. Serve salad with roasted potatoes.

Another version of raw salad

It's another one vitamin salad from raw pumpkin, which has an interesting taste. For it you need:

2 cups of young pumpkin pulp, cut into small cubes;
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 salt.

Cooking raw green salad

In a serving bowl, toss pumpkin pulp, mango, carrots, seeds, lime juice, and olive oil until evenly combined. Set aside for 15 minutes. Add parsley, cilantro, basil and salt 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 can add any components you like to it. 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.

Find the best copyright and classic recipes quick pumpkin dishes on a wonderful online resource for amateur gourmets site. Try magnificent first courses from this amazing fruit, light and healthy side dishes, salads, casseroles, desserts and sauces. Pumpkin pulp is so tasty, healthy and versatile that any meal is prepared quickly and without additional worries.

For successful cooking, it is important to learn how to choose the right pumpkin. For cooking, the size of the vegetable is very important. The pulp of too large fruits is loose, fibrous, with a not very pleasant taste. Small pumpkins, as a rule, are not ripe and are also not suitable for cooking. The ideal choice would be medium-sized, plump, undamaged fruits. Only the tender flesh is eaten. The internal seeds, along with the fibrous surrounding tissue, are carefully removed. The thick, hard peel is also peeled off along with the greenish bottom layer.

The five most commonly used ingredients in quick pumpkin recipes are:

Interesting recipe:
1. Peel the pumpkin, cut it, beat it with a blender until it becomes puree.
2. Salt, add spices to taste. Add sifted quality flour. Knead a medium firm texture, elastic dough (as for dumplings)
3. Roll out the dough into a "sausage". Cut it into small circles. Press the circle of dough against the tines of the fork and by pressing the pad of the thumb (not too strong, but not too weak) leave a striped pattern on it, while slightly rolling it out. The dough should slip in and out with a patterned curl.
4. Dip the prepared gnocchi into boiled salted water.
5. As soon as they emerge after boiling, put them in a colander. Let the water drain and dry them slightly.
6. Prepare duxelle: fry finely chopped onion with mushrooms until moisture evaporates.
7. Put the gnocchi to the duxelle. Fry for a few minutes.
8. When serving, sprinkle with chopped fresh herbs.

Five of the fastest pumpkin recipes:

Helpful Hints:
. For the preparation of the first and second dishes, it is more correct to choose round pumpkin varieties. For sweet desserts and casseroles - pear-shaped, pineapple, melon varieties.
. Steaming or oven cooking methods retain most of the nutrients in the pumpkin. The vegetable is especially necessary in the children's and dietary diet.

Perhaps there are no such dishes that could not be prepared from pumpkin. And if there is, then their number will not be impressive at all. In any case, pumpkin salads are not a curiosity: moreover, they are represented by dozens of interesting recipes.

Pumpkin can be used in salads both raw and boiled. The first option is preferable when other raw vegetables or fruits, such as carrots or apples, become its “neighbors”. If you want to include a pumpkin in a meat or fish salad, then it will require preliminary heat treatment - cooking.

We bring to your attention a selection of very simple salads that will appeal not only to you, but will also be useful to your body. Salads go well with festive table, because they are very refreshing and complement meat dishes, and are wonderful on fasting days.

fresh pumpkin salad

Ingredients:

pumpkin - 300 g.,
apples - 2 pcs.,
carrots - 1 pc.,
lemon - 1 pc.,
honey - 1 tbsp.,
ground walnuts for sprinkling - 2 tbsp.

Cooking method:

Squeeze the lemon juice into a separate cup, and three lemon zest on a coarse grater or finely cut with a knife. It turns out a small "vitamin" saucer of lemon peel. The zest greatly affects the taste of the salad and also introduces a pleasant bitter-sour, not intrusive note into it.
Next, three peeled pumpkins and carrots on a coarse grater, followed by three apples, preferably with a skin. After that, apples can be sprinkled with a little lemon juice so that they do not darken.
Add honey to lemon juice, mix well. Grind walnuts on a cutting board in any way.
We combine pumpkin, carrots and apples together, add grated lemon zest, lemon dressing to them, mix everything well. Arrange the salad on plates, sprinkle with walnuts on top.

Salad with baked pumpkin

If you don't like the taste of a raw vegetable, you can make a simple oven baked pumpkin salad. The composition of the dish in this case is complemented by zucchini, beets and onions, which are located on a baking sheet along with the base product. Lightly roasted pine nuts and fresh herbs will add a special zest.

Ingredients:

Pumpkin - 300g;
beets - 200g;
zucchini - 250 g;
red salad onion - 2 pcs.;
pine nuts - 1 handful;
greens - 0.5 bunch;
salt, pepper, olive oil - to taste.

Cooking method:

Pumpkin pulp, peeled beets, zucchini are cut into large slices, placed on a baking sheet.
On the sides spread the peeled, cut into large slices of the onion.
Spray vegetable slices with oil, bake for 40 minutes at 180 degrees.
Spread baked vegetables on a dish, sprinkle with herbs, nuts.
Flavor the salad with baked pumpkin butter, salt and pepper.

Vitamin salad with baked pumpkin and avocado

Ingredients:

220 gr pumpkin
half an avocado
a bunch of lettuce or arugula leaves
half a purple onion
30 gr walnuts
1 tablespoon lemon juice
2 tablespoons olive oil
1 teaspoon of honey;
coriander, thyme, ground nutmeg
sesame seeds
salt pepper

Cooking method:

Remove the peel from the pumpkin, free from seeds and soft veins, rinse, cut into medium-sized cubes.
Prepare marinade - mix olive oil and honey, add salt, pepper, mix spices. Coat the pumpkin slices with the prepared mixture.
Preheat the oven to 180 degrees, put the pumpkin to bake for 30-40 minutes. If you are using a baking sheet, line it with paper or foil. Baking time depends on the size of the pieces as well as the oven, so it is better to check the readiness with a knife. When the pumpkin is ready, it will become soft. Take the pumpkin out of the oven and let it cool.
Prepare the rest of the ingredients. Rinse lettuce leaves, tear with your hands.
Peel the avocado, cut it. To prevent the sliced avocado from turning dark, drizzle it with lemon juice.
Mix lettuce leaves, pumpkin, avocado. Cut the purple onion into half rings, add to the salad. Sprinkle with chopped nuts.
You don't need to dress the salad. Enough of the marinade left on the pumpkin. Sprinkle sesame seeds on top if you like.

Roasted Pumpkin Salad with Spinach

Ingredients:

600 gr. pumpkins
1 bunch baby spinach
2 tsp olive oil
2 tsp honey
2 tsp sesame seeds
1 st. l. fresh lemon juice

For refueling:

1 st. l. honey
2 tbsp. l. olive oil
2 tsp mustard seeds
75 gr. pine nuts

Cooking method:

Peel the pumpkin, cut into slices, put on a baking sheet, greased with oil. Drizzle with honey and olive oil, season with salt and pepper, bake in the oven at 220 C until golden brown. Sprinkle the finished pumpkin with sesame seeds, leave to cool. Season slices of cooled pumpkin with lemon juice.
For dressing, mix lemon juice with olive oil, mustard, honey and mix thoroughly. Season with salt and pepper.
Rinse the spinach leaves in cold water, pat dry with a towel.
Put the spinach in a bowl, pour over the dressing, mix gently. Then put the greens on a beautiful plate, on top of the spinach - pumpkin slices and sprinkle with pine nuts.

Salad with baked pumpkin, arugula and nuts

Light vitamin salad with mustard-honey dressing. The salad is bright, in appearance, due to the presence in its composition of a large amount of greens and bright pumpkin cubes. It is bright and tastes thanks to the presence of arugula, blue cheese and roasted caramelized nuts. Each of these components adds its own special notes to the salad. The salad should be prepared immediately before serving and served immediately - then it will be juicy, fresh and will please with its unique taste.

Ingredients:

Mustard in grains 1 tbsp. l.
Pear fresh 100 g
Olive oil 4 tbsp. l.
Honey 2 tbsp. l.
Walnuts 0.5 tbsp.
Provence herbs 1 tsp
Arugula 1 bunch
Green salad 1 bunch
Salt 2 pinch
Cheese Dor Blue 100 g
Fresh pumpkin 200 g
White wine vinegar 1 tsp

Cooking method:

To prepare the salad, you will need pumpkin, arugula, pears, walnuts, Dor Blue cheese, mustard seeds, honey, Provence herbs, olive oil, wine vinegar, salt.
Peel pumpkin, cut into small cubes. Place the pumpkin in an ovenproof dish. Drizzle with 1 tablespoon olive oil, sprinkle with a pinch of salt and herbes de Provence. Send to the oven for 20 minutes at 180°C.
Heat a dry frying pan, fry the walnuts on it until light golden. This will take approximately 3-4 minutes. Add 1 tablespoon of honey to the hot pan, stir quickly. All nuts should be covered with honey on all sides.
Warm the nuts in honey for about 1 minute. Spread the hot nuts immediately on a plate greased with a thin layer of sunflower oil so that the nuts do not stick together. Cheese cut into small pieces.
Peel the pear, cut into slices. During this time, while we were preparing other ingredients, the pumpkin was cooked.
For dressing, combine 3 tablespoons of olive oil, mustard, 1 tablespoon of honey, vinegar and 1 pinch of salt.
Wash lettuce and arugula well. Shake off the water. Tear the lettuce and lay out the whole arugula. Add pear, pumpkin, cheese and nuts. Add a dressing. Mix gently and serve immediately.

Pumpkin Salad with Apple and Carrot

A pumpkin, apple and carrot salad can be not only a simple cold appetizer, but also a full dinner for lovers of loose evening meals.

Ingredients:

Pumpkin - 400 gr.,
Apples - 200 gr.,
Carrots - 200 gr.,
Celery root - 1 pc.
Walnut kernels and cashews - 150 gr.,
Juice from 1/2 lemon
Cinnamon - 1/4 tsp,
Cardamom - 1/4 tsp,
Raisins as desired
Salt as desired.

Cooking method:

The pumpkin must be washed and cleaned from the skin and seeds. Then grate on a fine grater. Place in a bowl.
Carrots should be removed from the skin, washed and finely grated. Add to bowl.
Peel off apples. Then also rub. Put in roots.
Remove hard veins from walnuts. Grind and add to the dish.
Wash the celery root well and cut into small pieces. Transfer to a cup.
Season the whole dish with lemon juice. Add cinnamon and cardamom to taste. Mix everything well.

Pumpkin salad with orange

Ingredients:

Pumpkin - 100 st. l.
Carrot - 50 g
Apples - 150 g
Orange - ½ pc.
Raisins - 1 ½ tbsp. l.
Honey to taste

Cooking method:

Soak raisins in cold water. Cut the apples into 4 pieces, cut out the core. Peel the pumpkin from the skin and seeds. Peel carrots.
Grate pumpkin, carrots and apples on a coarse grater. Drain water from raisins, rinse and dry. Add it to grated vegetables and fruits.
Peel the orange from the peel, seeds and partitions. Cut into small pieces. The orange must be very juicy! But it should not be in the salad a lot. Maybe instead of a half, you will need to put a quarter. It all depends on the size.
Add an orange to the rest of the ingredients, put honey to taste. Mix. Let the salad brew, then all the ingredients will be saturated with juices and aromas.

Salad with pumpkin and cheese

Ingredients:

Potatoes - 6pcs
Pumpkin - 500 g
Feta cheese - 400 g
Milk - 5 tbsp
Garlic - 5 cloves
Bulb onion - 1 pc.
Salt to taste
Ground black pepper to taste
Vegetable oil to taste
Salad to taste
Ground paprika to taste

Cooking method:

Peel potatoes, cut into small pieces. Boil potatoes until tender.
Peel the pumpkin, cut into small pieces. Fry in vegetable oil until tender.
Prepare the sauce. Mix feta and milk. Beat with a whisk until smooth. Add finely chopped garlic, paprika.
Combine potatoes and pumpkin. Add chopped onion. Season, salt. Arrange lettuce leaves on a plate. Put potatoes on top. Drizzle with cheese sauce.

Salad with baked pumpkin and sweet pepper

Ingredients:

pumpkin - 300 g.
sweet pepper - 1 pc.
olive oil -2 tbsp. l.
honey - 1 tsp
salt - to taste
pepper - to taste
finely ground rosemary - on the tip of a knife
nutmeg - pinch
thyme sprigs - 3 pcs.
lettuce, arugula - 1 bunch
spinach - 1 bunch
sweet onion - 1/2 pc.
olives - to taste

Cooking method:

Lubricate the refractory form with vegetable oil. Peel the pumpkin, cut into portioned cubes or sticks and put in a mold.
Pepper clean, cut into checkers and put to the pumpkin. Drizzle vegetables with oil. Drizzle vegetables with honey. Salt, pepper and sprinkle with rosemary. Put a pinch of grated nutmeg. Arrange thyme sprigs on top. Put in an oven preheated to 200–210 degrees and bake until the vegetables are soft, 15–20 minutes.
Mix lettuce, arugula and spinach with chopped onions and put on a beautiful dish.
Spread the baked pumpkin and pepper on top. Lay out the olives. Drizzle salad with olive oil and serve.

Salad with pumpkin and cottage cheese

Ingredients:

200 g Pumpkin
150 g Mix of salads
100 g Curd
1-2 tsp Pumpkin seeds
2 tbsp. l. Sunflower oil
to taste Salt and pepper

Cooking method:

Wash the pumpkin, peel and cut into small cubes 1-2 centimeters in size.
Fry the pumpkin in a skillet with sunflower oil and honey for about 1-2 minutes. The pumpkin should remain firm inside.
In a salad bowl, mix lettuce, cottage cheese and pumpkin. Add pumpkin seeds, salt and pepper to taste. Fill with sunflower oil.

The benefits and harms of steamed pumpkin

This cooking option is considered sparing, which allows you to save a lot of vitamins, minerals, as well as other useful substances, including fiber. First of all, it should be said that pumpkin is considered one of the best healthy vegetables for baby food, because it is rich in various useful substances and is well absorbed.

The benefits of steamed pumpkin for the human body:

The product is low-calorie, so there are 28 kcal per 100 g, so it is deservedly included in the list of dietary nutrition. It also has a positive effect on metabolism.

The composition includes a lot of fiber, which perfectly cleanses the body of toxins and bad cholesterol.

The benefits of steamed pumpkin for the cardiovascular system are due to the presence of potassium in the composition. With regular use, you can reduce the risk of developing hypertension and other problems.

The fruits help to clear the kidneys and bladder of stones, and they are also important in the presence of liver diseases.

It helps to improve the vigilance of the eyes, which allows you to maintain good vision even for people of age.

The benefits of steamed and baked pumpkin in the oven are due to the positive effect on activity nervous system. If you regularly include this fruit in your diet, you can get rid of insomnia, stress and other problems.

Rich chemical composition helps to strengthen the immune system and slow down the course of age-related processes in the body.

Harm pumpkin for a couple

Maybe baked, steamed or steamed pumpkin brings not only benefits, but also harm, so you should know the contraindications. Given the presence of a large amount of sucrose and fructose, this product cannot be eaten with diabetes. Refuse such treats should be with an exacerbation of the ulcer, as well as with diarrhea. There are, though rare, people who have an individual intolerance.

To make pumpkin salad quick and delicious, recipes for an original appetizer and all sorts of tried-and-true ideas will help you create it in at its best. Such culinary compositions are not only tasty and appetizing, but also characterized by an impressive list of useful properties.

How to make pumpkin salad?

If you have a desire to make your own salad with pumpkin, recipes for such a dish and tips on the implementation of technologies will help you cope with the task efficiently and tasty.

Pumpkin is peeled and seeds with their accompanying pulp and cut into slices according to the requirements of the selected recipe.
Salad vegetables are used raw or baked.
Pumpkin pulp is in perfect harmony with fresh vegetables, herbs, cheese and even meat.
The taste becomes more pronounced if you add fragrant dried herbs or fresh herbs to the dish.

raw pumpkin salad

An easy-to-make vegetable salad with pumpkin is the perfect addition to your daily meal, filling it with important vitamins and minerals. As a dressing, you can use sour cream or replace the product with less high-calorie natural yogurt. Pumpkin pulp is ground on a grater or cut into thin slices using a vegetable peeler.

Ingredients:

fresh pumpkin - 200 g;
cucumbers - 2 pcs.;
carrots - 80 g;
greens - 0.5 bunch;
salt, sugar, pepper - a pinch each;
sour cream - 100 g.

Cooking

Pumpkin, carrots and cucumbers are ground on a grater or cut into thin slices, straws.
Add chopped herbs, salt, ground pepper, sugar.
Season the fresh pumpkin salad with sour cream, mix and serve immediately.

Salad with baked pumpkin

Ingredients:

pumpkin, beets and zucchini - 250 g each;
red salad onion - 2 pcs.;
pine nuts - 1 handful;
greens - 0.5 bunch;
salt, pepper, olive oil - to taste.

Cooking

Pumpkin pulp, peeled beets and zucchini are cut into large slices, placed on a baking sheet.
On the sides lay peeled and cut into large slices of onion.
Spray vegetable slices with oil and bake for 40 minutes at 180 degrees.
Spread baked vegetables on a dish, sprinkle with herbs, nuts.
Flavor the salad with baked pumpkin butter, salt and pepper.

Pumpkin Salad with Apple and Carrot

To prepare a pumpkin salad quickly and tasty, recipes without heat treatment are perfect for this purpose. The version of the dish with apples and grated carrots will be the most useful. Fruit slices will not darken and lose their appetizing appearance if they are sprinkled with a little lemon juice.

Ingredients:

pumpkin, apples and carrots - 150 g each;
hard cheese - 50 g;
lemon juice and olive oil - 40 ml each;
mustard - 1 tbsp. a spoon;
salt - to taste.

Cooking

Peeled pumpkin, apples and carrots are cut into thin strips.
Apple slices are immediately sprinkled with lemon juice.
Connect the components in a common container.
Mustard is mixed with oil and salt, seasoned with a mixture of pumpkin and apple salad and served immediately.

Pumpkin salad with cheese

An exquisite delicious pumpkin salad can be prepared based on the recommendations of the following recipe. In this case, the vegetable pulp is supplemented with spicy spices, fried in a pan, and then additionally baked in the oven. Soft cheese and lettuce will be a good accompaniment to the base product.

Ingredients:

pumpkin - 0.5 kg;
cheese - 100 g;
coriander and ground cumin - a pinch each;
lemon juice - 1 tbsp. a spoon;
honey - 1 teaspoon;
butter - 50 g;
salt, pepper - to taste.

Cooking

Pumpkin pulp is cut into large cubes, seasoned with coriander, zira, pepper and salt, and then fried on all sides in butter over high heat in a pan for several minutes.
The slices are shifted into a mold, baked at 180 degrees for 10 minutes.
Spread the baked vegetable on a dish with lettuce leaves, supplement with cheese cubes.
Mix honey with olive oil and lemon juice.
Pour the resulting dressing over the salad with pumpkin and cheese.

Salad of pumpkin and beets

A great addition to any table will be with raw pumpkin and boiled beets. Vegetable components are supplemented with chopped pre-steamed dried fruits, which will fill the dish with a new rich taste and add an impressive share of useful and nutritious properties.

Ingredients:

pumpkin - 200 g;
boiled beets - 100 g;
dried apricots and prunes - 60 g each;
sour cream, natural yogurt or vegetable oil - 60 g;
salt, pepper, pumpkin seeds - to taste.

Cooking

Pumpkin pulp is cut into thin strips or passed along with boiled beets through a Korean grater.
Add prepared dried fruits, salt the salad, pepper, season with sour cream, sprinkle with pumpkin seeds.

Salad with pumpkin and chicken

A delicious and nutritious pumpkin and chicken breast salad can be prepared for a festive feast or surprise your family with an exquisite and original dish on weekdays. Chicken can be boiled or fried in oil, pre-marinated in your favorite spices. The spiciness of the snack is regulated by changing the amount of hot pepper.

Ingredients:

pumpkin - 400 g;
chicken breast - 300 g;
coriander and chili - to taste;
olive oil and sesame oil - 40 ml each;
soy sauce - 30 ml;
garlic - 2 cloves;
lime juice - 2 tbsp. spoons;
greens - 1 bunch;
salt, pepper - to taste.

Cooking

Pumpkin pulp is seasoned with salt, ground black pepper, coriander and chili, sprinkled with vegetable oil and sent to the oven for 20 minutes.
Chicken is boiled with spices or fried, cut into slices.
Mix two types of oil, soy sauce, herbs, garlic, lime juice and chili.
Combine the pumpkin and the bird, season with the resulting dressing and serve.

Pumpkin and Arugula Salad

Even more useful is a salad with pumpkin and vegetables, if you add it with arugula and dried cranberries. As a vegetable mix, you can use bell pepper, leek, cherry tomatoes or other components of your choice, supplementing the composition with crumbled feta if desired. Instead of balsamic vinegar, you can use wine or apple vinegar, while adding a pinch of dried herbs to the salad.

Ingredients:

pumpkin - 400 g;
arugula - 1 bunch;
bell pepper and leek - 0.5 pcs.;
cherry - 3-5 pcs.;
dried cranberries and pumpkin seeds - 2 tbsp. spoons;
olive oil - 3 tbsp. spoons;
balsamic vinegar - 1 tbsp. a spoon;
honey - 0.5 tbsp. spoons;
salt pepper.

Cooking

Sliced pumpkin is sprinkled with oil, seasoned with salt, pepper and baked for 30-35 minutes at 220 degrees.
Arugula is mixed in a salad bowl with chopped peppers, leeks, cranberries and seeds.
Lay out the pumpkin, cherry halves on top and pour over everything with a dressing of honey, oil and vinegar.

Warm pumpkin salad

If you want to cook with pumpkin, recipes with soft cheese will delight you more than usual. Despite the laconic composition of the dish, its taste will surprise you with a rich palette and richness. At the same time, classic feta can be supplemented with slices of blue cheese, laying them out along with the rest of the ingredients on a dish.

Ingredients:

pumpkin - 400 g;
feta cheese - 200 g;
lettuce Radichio and Korn - 200 g;
olive oil - 6 tbsp. spoons;
wine vinegar - 1-2 tbsp. spoons;
Dijon mustard - 0.5 tbsp. spoons;
salt pepper.

Cooking

The pumpkin is cut, seasoned with salt, pepper, vegetable oil and baked at 200 degrees for 15 minutes.
Lettuce leaves are laid out on a dish, slices of feta and pumpkin slices are distributed on top.
Mustard is mixed with oil and vinegar, poured over salad with spicy dressing.

Pumpkin Salad with Egg and Garlic

Affordable and simple pumpkin egg salad can be prepared as an addition to any feast or even served as a side dish for meat. The taste of the snack will depend not only on the proportions of the ingredients used, but also on the way the vegetable is cut: ideally, the pumpkin should be grated as thinly as possible using a Korean grater or vegetable peeler.

Ingredients:

pumpkin - 300 g;
eggs - 2 pcs.;
garlic - 1 tooth;
sour cream - 90 g;
salt, pepper, herbs.

Cooking

Peel and grind the pre-peeled pumpkin.
Boil, peel and chop medium-sized eggs, add to the vegetable mass.
Sour cream is mixed with garlic, salt, herbs and pepper, the salad is seasoned with the resulting mixture.

Korean Pumpkin Salad - Recipe

To prepare a pumpkin salad quickly and tasty, they are suitable for this in the best possible way. No need to pre-bake the vegetable or supplement it with a whole series of related ingredients. You only need a grater for Korean carrots and a set of characteristic spicy spices and seasonings.

Ingredients:

pumpkin - 400 g;
onion - 1 pc.;
garlic - 2 teeth;
chili - 1 pc.;
oil - ¼ cup;
vinegar 6% - 2 tbsp. spoons;
Korean seasoning - 2.5 teaspoons;
salt - 0.5 tsp.

Cooking

Grind peeled and seeded pumpkin, add finely chopped garlic and chili without seeds.
Heat the oil in a frying pan, fry the onion in it and spread it to the pumpkin.
Season the dish with vinegar, Korean seasonings, mix.
After a couple of hours, the Korean-style pumpkin salad will infuse and become even tastier.

Salad with pumpkin and shrimps

Seafood lovers will no doubt like it with pumpkin. The components of the dishes perfectly complement each other, creating an exquisite and insanely appetizing culinary composition. After frying the vegetable slices, it is preferable to put them on a napkin so that the oil is absorbed.

Ingredients:

pumpkin - 400 g;
peeled shrimp - 200 g;
garlic - 4 teeth;
lettuce leaves - 150 g;
parmesan - 50 g;
homemade mayonnaise - 2 tbsp. spoons;
Dijon mustard - 1 teaspoon;
honey - 2 teaspoons;
salt, oil.

Cooking

Fry pumpkin cut into thin plates, adding garlic at the end of frying.
In the same garlic oil fried shrimp.
Put pumpkin, shrimp on a dish with lettuce leaves, pour over everything with dressing from mayonnaise, mustard and honey, sprinkle with parmesan.

Pumpkin salad for the winter - you will lick your fingers!

You can prepare a delicious salad from the following recipe. Pumpkin slices in this case are ideally combined with bell pepper, carrots and onions. Being soaked with tomato juices and exchanging tastes with each other, vegetables acquire a special richness and pleasant piquancy.

Pumpkin salad with pears

Pumpkin - 600 g, pears - 5 pieces, lemons - 2 pieces, honey, nuts.

Cut pumpkin and pears into thin strips, add lemon zest and juice, mix, season with honey and sprinkle with nuts.

Salad "Orange magician"

I make this salad with grated pumpkin. I add salt, sugar to taste, sprinkle a little with vinegar, mix. I add any nuts, raisins, squeeze 2-3 cloves of garlic there (I take products at random). You can decorate with parsley. Salad can be eaten in the morning, or it can be an addition to main courses.

Salad with apples and cinnamon

Grate 1/4 of a small pumpkin, cut 2-3 sweet apples, add a handful of raisins, season with honey and lemon juice. Sprinkle with nuts, let stand for a while and sprinkle with more powdered sugar and a pinch of cinnamon.

Pumpkin "Korean"

For 1 kg of peeled pumpkin - 0.5 cups of 3% vinegar, 0.5 teaspoons of salt, 2 teaspoons of sugar, 1-2 teaspoons of seasoning for Korean carrots, 0.5 cups of vegetable oil, 3- 4 tbsp. spoons of soy sauce.

Grate the pumpkin for Korean carrots, squeeze the juice, pour vinegar for 30 minutes, drain the liquid, squeeze. Pour in boiling oil, cover for 10 minutes. Salt, add spices, sugar. Mix very thoroughly, pour soy sauce, mix again. Put in the cold to infuse for 2-3 hours.

Pumpkin salad with apples and honey

Pumpkin - 250 g, apples - 250 g, honey - 100 g, walnuts - 1/3 cup, sour cream - 0.5 cup, lemon - 1 pc., sugar, salt - to taste.

Cut the pumpkin into small cubes, pour over twice with boiling water. Or you can grate the pumpkin on a coarse grater, then do not pour boiling water over it. Salt a little, combine with honey.
Cut sour apples into cubes, mix with pumpkin, pour over lemon juice. Add sour cream, ground nuts and lemon or orange zest.

pumpkin freshness

200-300 g of fresh pumpkin rub on a coarse grater. 2-3 medium-sized (preferably sour) apples
cut into cubes. Add a handful of steamed raisins, you can nuts. We fill all this splendor with sour cream, but better with yogurt, sprinkle with 0.5 teaspoons of citric acid (you can replace 1 teaspoon of lemon juice).

Salad "Lubo-expensive"

300 g pumpkin, 3 boiled eggs, 200 g rye bread, 2-3 pickles, salt, mayonnaise.
Boil the pumpkin in salted water and cut into cubes 2x2 cm. Cucumbers and eggs cut into strips. Make croutons from black bread by cutting them into 2x2 cm cubes.
Mix everything, salt and season with mayonnaise. Let the salad stand for 15 minutes and you can serve.

Spicy salad

Pumpkin - 300 g, carrots - 2 pieces, celery and green onions - 1 bunch each, walnuts - 6-7 pieces, apple or any other sweet and sour juice, sour cream - 0.5 cups.
Cut raw pumpkin into cubes or grate. Grate carrots. Chop celery, green onions, walnuts.
Combine everything, season with sour cream, sprinkle with juice of sour berries or fruits.

Fruit salad "Christmas Miracle"

"Christmas Miracle" - Wonderful dish!

We cut off the “lid” from the pumpkin, Remove the core, and cut the components into short strips,
Gently lower into the pumpkin.
Apples and plums - Be joyful, happy! Strawberries and carrots - Affection and love are waiting for you!
Nuts, pears and raspberries - Life will be beautiful, long. Dried apricots and grapes - Everyone will be glad to meet! Peaches and nectarines - Be joyful, loved!
We'll flavor everything with a little honey - Friends to you sincere and kind! Let's add "Cherry" liqueur - Buy a new outfit. Mix gently - Now you can eat!
From the heart a surprise - a message - All wishes will come true!
And the recipe is too simple and beautiful! Why not toast!
Be happy and healthy!

Salad "With a twist"

250 g pumpkin, 2 apples, 0.5 cups of raisins, 3 tbsp. spoons of sour cream, 1 tbsp. a spoonful of sugar, a pinch of cinnamon.
Peel the pumpkin and apples from the skin and seeds, cut into small cubes. Rinse raisins. Combine the prepared products, add sugar, cinnamon, sour cream, mix. Nothing could be easier!

Salad "Brest Holidays"

Take a yellow pumpkin (200 g), cut into cubes, add 2 oranges (finely chopped) and juice of 1 lemon, then add 5-6 tbsp. spoons of sugar. Mix everything well and refrigerate overnight. Then enjoy an exotic salad.
Bon Appetit!



Apple-pumpkin salad with red currant juice and nuts