Fresh pumpkin salad: recipe with photos step by step

Fresh pumpkin salad: step by step recipe with photos. How to make raw pumpkin salad?

Pumpkin salads are rightfully considered a storehouse of vitamins. Especially if you supplement the main ingredient with other healthy vegetables and fruits. There are also noteworthy recipes for pumpkin salads with meat additives.

Good to know

Even the most ordinary fresh pumpkin salad will have a rich taste if you choose the right main component.

• Butternut squash is perfect for making dessert salads. It has not very large pear-shaped fruits.

• Hard-barked varieties with rounded fruits are better suited for snack salads. But you shouldn’t take a very huge pumpkin; small fruits have the warmest flesh.

Pay attention to the condition of the remaining stalk; the “tail” of the pumpkin should be dry and dark. This is a sign of fruit ripeness. The absence may be due to the desire of traders to hide the unripeness of the pumpkin. In addition, pumpkins without “tails” are more difficult to store.

Noteworthy facts! Pumpkin is an ideal product for weight loss. It doesn't have many calories, but it has even more fiber than cabbage. In addition, raw pumpkin is rich in vitamins necessary for maintaining the beauty of skin, hair and nails.

Korean pumpkin 4.2

Pumpkin is a very valuable fruit; it contains a huge amount of vitamins and microelements. I try to use it more often in fresh or pickled form. Now I would like to show you how to cook pumpkin in Korean. …further

Added by: Vika Vasilenko

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A tasty, easy-to-make, catchy fall salad. The highlight of the salad is certainly the pumpkin baked in spices. This salad will perfectly diversify and decorate your table. Fast, simple, delicious! …further

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Pumpkin salad with apple and carrots

Ingredients: 2 sour apples, 70 g of fresh pumpkin and carrot pulp, a pinch of cinnamon, 20 g of walnut kernels, olive oil, lemon, 1 tbsp. l. watery honey. How to prepare a pumpkin salad with apples and carrots is described below.

1. Vegetables are peeled and finely rubbed. You can use a Korean grater for this purpose.
2. The apples are peeled and the seed box is cut out. The fruits are cut into small strips and poured over with freshly squeezed citrus juice.
3. In a separate bowl, prepare salad dressing from oil and honey. Chopped nuts and cinnamon are poured into it.
4. All products are combined.

Ready-made salad from the freshest pumpkin is dressed with honey sauce.

Calorie content of goods likely to be included in the dish

• Fresh cucumbers – kcal/100g
• Sour cream – 210 kcal/100g
• Sour cream 10% fat content – ​​115 kcal/100g
• Sour cream 20% fat content - 210 kcal/100g
• Sour cream 25% fat content - 284 kcal/100g
• Sour cream 30% fat content - 340 kcal/100g
• Pumpkin - kcal/100g
• Carrots - kcal/100g
• Boiled carrots – kcal/100g
• Dried carrots – 275 kcal/100g
• Ground dark pepper – 255 kcal/100g
• Sugar - 398 kcal/100g
• Granulated sugar - 398 kcal/100g
• Salt - kcal/100g
• Greens - kcal/100g
• Fresh frozen soup greens in packaging - kcal/100g

Calorie content of goods: Pumpkin, Cucumbers, Carrots, Greens, Ground dark pepper, Sugar, Salt, Sour cream

Salad with rice

I am cautious about using cereals in salads, because you can overdo it and instead of salad with cereals you will end up with porridge (a ready-made hot dish). I'm telling you how to make a salad with rice. …further

Added by: Anton Soroka

Pumpkin salad with feta

For those who love light, yet distinctive and unique dishes, this pumpkin salad with feta is a very exciting idea. Very appetizing and common, it will become a pleasant variety in your diet and fill your body with vitamins.

The following products will be useful to you:

• pumpkin – 750 g
• nuts - 100 g
• feta – 50 g
• spinach
• olive oil
• lemon juice
• salt and pepper

This set can feed about 6 people.

You can serve this salad for lunch or dinner, and even on a formal table it will look very beautiful and will be needed. The combination of hard nuts with soft, salty cheese and sweetish pumpkin pulp will satisfy the taste of the most demanding gourmet. Instead of spinach, you can use any other greens or green lettuce leaves.

We will prepare this vitamin charge in this way:

1. Peel the pumpkin from the skin and seeds, cut it into cubes and bake at 180 degrees. Don't forget to add a little salt, add pepper and drizzle with olive oil. It is better to take snow-white peppers to preserve the catchy natural color of the pumpkin. Baking time 20-25 minutes.
2. While the pumpkin is baking, prepare the greens (wash and dry), and dry the walnuts. They can again be replaced with the rest of the variety.
3. When the pumpkin and nuts have cooled, you can combine everything in a deep container. Season with lemon juice and olive oil and add salt and pepper to your taste.
4. Add the cheese last.
5. At this step, the salad can be considered ready.

Raw pumpkin 4.0

You can talk about the usefulness of pumpkin for a very long time. Anyone understands that this is an incredibly necessary vegetable, full of vitamins and microelements. It is especially useful in its raw form. I'll share my recipe. …further

Raw pumpkin salad: 8 dishes for every taste

Raw pumpkin salad is a storehouse of vitamins and other essential components for maintaining health. Depending on the combination with products and the choice of dressing, salads acquire sweet, tart, and sour notes. There are dishes for a dietary snack, and there are also very filling ones. Pumpkin is a versatile vegetable, so salads with it can be quite different.

Pumpkin + apple + carrots

A light salad made from the freshest pumpkin diversifies the diet menu.

Will come in handy:

• 200 g pumpkin;
• 1 carrot;
• 1 apple;
• 1 tsp lemon juice;
• little olive oil.

Step by step recipe:

1. Combine the oil and lemon juice in a bowl to make a salad dressing. Sweet lovers are allowed to add a little sugar, preferably watery honey.
2. Grind the peeled pumpkin pulp, carrots and apples on a large grater.
3. Mix everything immediately and pour in the dressing, otherwise the apple will darken.
4. After 10 minutes you can already taste it - all the ingredients have been saturated with the dressing.

Salad with pickled cheese

The combination of these products looks very good: rich dark olives, snow-white cheese and bright orange pumpkin pulp. This “Greek” salad will be complemented by a special mixture of seasonings and regular olive oil.

Will come in handy:

• 200 g pumpkin;
• 100 g soft cheese;
• 20 g olives;
• 1 tsp fragrant herbs;
• 2 tbsp. olive oil.

Recipe:

1. There can be any kind of pickled cheese; you can try two different varieties. The selected piece is cut into medium cubes or broken to form random pieces.
2. Raw pumpkin is peeled from seeds and skin and cut into cubes, slightly smaller than cheese cubes.
3. A little vegetable oil is poured into the vegetable and seasoning is added.
4. Add olives to the bowl - they can be placed whole or cut into halves.
5. Cheese is placed on top.
6. For added beauty, you can serve the mixture on a lettuce leaf.

Special vegetable salad

Vitamin mixture seasoned with strong soy sauce. Prepares in a matter of minutes and eats in the same amount of time.

Will come in handy:

• 200 g pumpkin;
• 200 g new cucumbers;
• 80 g carrots;
• a bunch of parsley or other greens;
• 2 tbsp. soy sauce;
• 2 tbsp. olive oils;
• salt, black pepper - to taste.

How to prepare a salad:

1. It is best to use a special Korean carrot grater for all vegetables. It allows you to create thin and long pieces. If there is none, an ordinary large section will do.
2. Peeled pumpkin, cucumber and carrots are grated in turn. It is better to discard the peel on the cucumber if it is narrow, if it is rough, cut it off.
3. Chop the greens.
4. Combine soy sauce and olive oil.
5. Combine all ingredients in a salad bowl and season.

Sweet salad with melon and apple

Not only vegetables, but also almost all fruits are mixed with pumpkin. It complements the sweet taste of the fruit and only makes the dish healthier and brighter.

Useful for a sweet salad:

• 250 g pumpkin;
• 200 g melon;
• 300 g apples;
• lemon;
• 100 ml honey.

Step by step recipe:

1. The pumpkin is cleaned, seeds and hard fibers are removed. It is better to take muscat varieties - their pulp is sweeter.
2. Grind the vegetable on a large grater.
3. The lemon is washed, cut into half rings, and the seeds are removed.
4. Other fruits are cut into thin slices.
5. Mix all the fruits and part of the lemon.
6. Season the dish with honey and garnish with the remaining lemon slices.

Fruit mix with pumpkin

A sweet mixture of fruits in which an orange pumpkin is hidden.

Ingredients:

• 100 g sweet pumpkin;
• 150 g sour apples;
• 2 oranges;
• 50 g carrots;
• 2 tbsp. yellow raisins;
• little honey for dressing.

How to cook:

1. Peeled apples, carrots and pumpkin are grated on a small grater.
2. The raisins are washed and soaked for half an hour in warm water.
3. The orange is peeled from zest and white fibers, the seeds are removed, and the pulp is cut into pieces.
4. Combine all fruits and vegetables in a bowl.
5. Dry the raisins and add them to the fruit.
6. Season everything with honey and mix.

If you don’t have watery honey for dressing, you can melt thick honey in a water bath, mixing with a small amount of warm boiled water.

Pumpkin-beetroot with dried fruits

A powerful mix for cleansing the intestinal tract and restoring good health.

What to cook:

• 200 g pumpkin;
• 100 g beets;
• 50 g dried apricots;
• 50 g prunes;
• 3 tbsp. vegetable oil.

Manufacturing stages:

1. The peeled pumpkin pulp is passed through a coarse grater.
2. The beets are boiled and also grated.
3. If dried apricots and prunes are dry, then they are previously soaked in warm water. If there are bones, remove them.
4. The softened dried fruits are finely chopped.
5. All products are combined and seasoned with vegetable oil. You can decorate the dish with crushed walnuts - it mixes very tasty with dried fruits and beets.

In Korean

Salad for strong stomachs. Korean pumpkin is reminiscent of carrots, but has the mildest vegetable taste. The result is a fiery appetizer, but the spiciness can be adjusted by adding less spices.

Ingredients:

• 400 g pumpkin;
• 1 onion;
• 2 cloves of garlic;
• 1 tbsp. honey;
• a small piece of chili pepper;
• 50 ml vegetable oil;
• 2 tsp seasonings for Korean carrots;
• 2 tbsp. vinegar 4%;
• a pinch of coriander;
• 1/4 tsp. salt.

How to cook:

1. It’s great if the vegetable variety has a catchy and juicy pulp - with light and dry flesh the result is not such a colorful snack.
2. Peeled pumpkin is grated on a Korean carrot grater.
3. Seasoning for Korean carrots, coriander, salt are added to the vegetable, honey and vinegar are added. Then they crush the garlic and send it after. Stir.
4. If desired, hot chili pepper is added to the appetizer, but in small quantities. With all this, be sure to remove the seeds - they are the hottest in this vegetable.
5. Finely chop the onion and fry in vegetable oil until soft. Send the onions into the salad bowl.
6. The appetizer must sit for at least 2 hours so that the raw pumpkin is saturated with all the aromas of spices, garlic and pepper.

With pomegranate seeds

An unusual combination of lemon seeds, raw pumpkin and spinach.

Will come in handy:

• 0.5 kg pumpkin;
• 3 tbsp. pomegranate seeds;
• 80 g spinach;
• 1 tsp each spicy mustard and olive oil;
• 0.5 tsp wine vinegar.

How to assemble a salad:

1. Pumpkin pulp is cut into thin slices or strips.
2. The spinach is washed and dried.
3. Combine a dressing of vinegar, oil and mustard.
4. Separate the pomegranate into grains, measure out 3 tbsp.
5. Combine spinach, pomegranate, pumpkin in a bowl, pour dressing over everything and mix.

These are the colorful, juicy and unique salads with pumpkin that experienced housewives make. Take note of these recipes: they will brighten up your lunch or snack with their own uniqueness.

Pumpkin salads

Pumpkin is delicious not only when baked, although recipes for baked pumpkin are found in cookbooks even more often than, for example, salads made from raw pumpkin. But in vain. In addition to the fact that pumpkin salads are beautiful in appearance and original in taste, they (more precisely, the pumpkin itself) contain vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) of group B, carotene and salts K, Mg, Fe. The taste of ripe raw pumpkin is quite expressive, so the ingredients for the salad need to be selected carefully. In salad recipes you can add an apple, celery root, quince, carrots or grapes. It is better to season pumpkin salads with vegetable oil, a mixture of vegetable oil and vinegar or yogurt.

Green bean salad with pumpkin and cauliflower

This vegetable salad recipe successfully combines the sweetness of pumpkin and the heat of mustard dressing. It is better to slightly undercook the vegetables for the salad - cauliflower and green beans - so that they have a slight crunch in the finished dish. This will make the field tastier.

Roasted beet salad with pickled pumpkin, sweet pepper, arugula and garlic

The combination of beets and pumpkin can be found in almost all salads. The highlight of this recipe is that the pumpkin is lightly marinated in sweet water with spices. The result is a vegetable salad with a balanced taste of sweet beets, etc.

Baked pumpkin salad with beets and cheese

A recipe for a light salad of baked vegetables with the addition of salty cheese can be served as a side dish for meat or fish. For salad dressing, mix vegetable oil (olive or sunflower) with soy sauce and balsamic vinegar. This is the sauce.

Pumpkin in Korean

Homemade Korean pumpkin recipe will appeal to all lovers of spicy Korean salads. The manufacturing principle is the same as for Korean carrots. But the pumpkin tastes milder than carrots. Korean pumpkin salad is served as an appetizer or side dish.

Cocktail salad with pumpkin and chicken

Prepared salad of fried chicken breast and pumpkin is seasoned with olive oil and balsamic vinegar. The salad can be kept in this marinade for several hours. Before serving, place lettuce leaves on the bottom of bowls (wine glasses or glasses), and the remaining greens.

Vegetable salad with pumpkin

A salad made from new root vegetables is useful at any time of the year. First, peeled vegetables are chopped on a large grater, mixed and seasoned with sour cream, to which a little garlic is added. Instead of sour cream, you can use vegetable oil.

Radish salad with pumpkin

A light vegetable salad of pumpkin with greenish radish to maintain good physical shape. Do you want to remove a couple of inches from your waist? Then this recipe is literally for you. Suitable for both everyday life and holidays. It’s important not to leave it on forever, so that it doesn’t stand out too much.

section: Radish salads

Apple-pumpkin salad with reddish currant juice and nuts

apples, pure pumpkin, walnuts, reddish currant juice, sugar, citric acid.

section: Fruit salads, Pumpkin salads

Pumpkin salad with honey

pumpkin, turnip or rutabaga, apples, honey

section: Pumpkin salads

Pumpkin, melon and apple salad

pumpkin, melon, apples, lemon, honey

section: Fruit salads, Pumpkin salads, Melon salads

Melon, apple and pumpkin salad

melon, pumpkin, honey (watery), lemon juice, apples

section: Pumpkin salads, Melon salads

Pumpkin and apple salad

pumpkin, apples, lemon, honey and nuts

section: Pumpkin salads

Pumpkin, apple and peanut salad

pumpkin, apples, peeled nuts, sugar or honey, zest

section: Pumpkin salads

Sauerkraut salad with pumpkin

sauerkraut, pumpkin, vegetable oil, sugar, parsley and dill

section: Salads with sauerkraut, Pumpkin salads

Sauerkraut salad with pumpkin and cranberries

sauerkraut, pumpkin, cranberries or pomegranate juice, parsley

section: Salads with sauerkraut, Pumpkin salads

Pumpkin salad with radish

pumpkin, greenish radish, carrots, sour cream, salt

section: Radish salads, Pumpkin salads

Pumpkin salad with cucumbers and tomatoes

pumpkin, cucumbers, onions, greens, vegetable oil, salt, paprika (red pepper), vinegar, tomatoes

section: Pumpkin salads

Salad with pumpkin, apples and celery

apples, pumpkin, celery (root), sour cream, sugar, lemon juice, walnuts (chopped), vanilla sugar

section: Pumpkin salads

Pumpkin and plum salad

pumpkin, plums, raisins, tea (ready), sour cream (20%), sugar, lemon balm.

section: Pumpkin salads

Pumpkin salad with nuts

pumpkin, apples, walnuts

section: Pumpkin salads

Pumpkin salad with apples and turnips

pumpkin, turnips, apples, honey (watery)

section: Pumpkin salads

Pumpkin and bean curd salad

pumpkin (grated), bean curd, dark pepper (powder), salt, cumin seeds (roasted), coriander, vinegar

section: Pumpkin salads

Pumpkin salad with tomatoes and cottage cheese

pumpkin, tomatoes, cottage cheese, sour cream, onions, greens, lettuce, salt.

section: Pumpkin salads

Pumpkin salad with cumin

pumpkin, cucumbers, onions, cumin, vegetable oil, tomatoes, vinegar, pepper, herbs, salt

section: Pumpkin salads

Pumpkin, carrot and celery salad

pumpkin, carrots, celery (root), dill, mayonnaise

section: Pumpkin salads

Pumpkin salad with onions and eggs

pumpkin (grated), onion, hard-boiled egg, sour cream, herbs, garlic

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72 pumpkin salad recipes

Saturday, October 24, 2015 20:39 + to quote book

Pumpkin salad with pears

Take a yellowish pumpkin (200 g), cut into cubes, add 2 oranges (finely chopped) and the juice of 1 lemon, then add 5-6 tbsp.
spoons of sugar. Mix everything well and put it in the refrigerator for a day. Afterwards, enjoy an exotic salad. Bon appetit!

See also: Pumpkin recipes , Stuffed pumpkin , Pumpkin casseroles ,