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:

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.
Grind the peeled pumpkin pulp, carrots and apples on a large grater.
Mix everything immediately and pour in the dressing, otherwise the apple will darken.
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:

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.
Raw pumpkin is peeled from seeds and skin and cut into cubes, slightly smaller than cheese cubes.
A little vegetable oil is poured into the vegetable and seasoning is added.
Add olives to the bowl - they can be placed whole or cut into halves.
Cheese is placed on top.
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:

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.
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.
Chop the greens.
Combine soy sauce and olive oil.
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:

The pumpkin is cleaned, seeds and hard fibers are removed. It is better to take muscat varieties - their pulp is sweeter.
Grind the vegetable on a large grater.
The lemon is washed, cut into half rings, and the seeds are removed.
Other fruits are cut into thin slices.
Mix all the fruits and part of the lemon.
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:

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

The peeled pumpkin pulp is passed through a coarse grater.
The beets are boiled and also grated.
If dried apricots and prunes are dry, then they are previously soaked in warm water. If there are bones, remove them.
The softened dried fruits are finely chopped.
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:

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.
Peeled pumpkin is grated on a Korean carrot grater.
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.
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.
Finely chop the onion and fry in vegetable oil until soft. Send the onions into the salad bowl.
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:

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

Pumpkin salads

A selection of pumpkin salad recipes with step-by-step photos and instructions. We will tell you and show you how to prepare a tasty and healthy pumpkin salad for any day and for the holidays!

Sort recipes by .

Pumpkin salad recipes

Ingredients

Onions – 1 pc.

Garlic – 2 cloves

Hot pepper – 3 cm piece

Sunflower oil – 50 ml

Korean carrot seasoning – 2 tsp.

Ground coriander - a pinch

Apple vinegar – 2 tbsp.

Ingredients

Chicken egg – 2 pcs.

Garlic – 1 clove

Mayonnaise – 2 tbsp. l.

Ground black pepper - to taste

Ingredients

Peeled pumpkin – 500 g

Ground dark pepper - to taste

Water (boiling water) – 320 ml

Cloves – 2-3 pcs.

Olive oil – 3 tbsp.

Reddish/salad onions – 0.5 pcs.

Feta cheese – 150 g

Lemon (juice) – 2-3 tbsp. (taste)

Roasted walnuts – 3 tbsp. (50-70 g)

Coriander – 1-2 tbsp. (taste)

Ingredients

Fresh pumpkin – 300 g

Vegetable oil – 1 tbsp.

Sesame seed – 1 tbsp.

Ingredients

Fresh cucumber – 2 pcs;

Raw pumpkin – 200 gr;

Boiled egg – 1 piece;

Green onion – 10 g;

Mayonnaise – 2 tablespoons;

Salt – 0.5 teaspoon.

Ingredients

Sunflower seeds - a handful

Lemon juice – 3 tbsp.

Watery honey – 2 tbsp.

Ingredients

Refueling:

Lemon juice – 1 tsp.

Olive oil – 1 tbsp.

Sugar - to taste

Ingredients

Olive oil – 4 tbsp.

Garlic – 2 cloves

Salt, dry herbs - to taste

Ingredients

Pumpkin – 700-800 g

Mixture of Mediterranean herbs – 1 tsp.

Olive oil – 2-3 tbsp.

Ground dark pepper - to taste

Walnut/pecan – 50-70 g

Doorway Blue cheese – 125 g

Lemon juice – 1 tbsp.

Lettuce leaves – 50 g

Ingredients

Brine cheese – 50-100 g (on 2 different servings – different quantities)

Olive oil, Mediterranean herbs, salt, pepper - to taste

Ingredients

Lemon juice – 1 tsp.

Ingredients

Onion – 100 g

Bell pepper – 1 pc.

Chickpeas (boiled) – 250 g

Sesame oil – 1 tbsp.

Greens no matter what - 1 tbsp.

Refueling:

Sesame oil (or any kind) – 2 tbsp.

Lemon juice – 1 tbsp.

Honey (sugar) – 1 tsp.

Asian spices (or your own set) – 1 tsp.

Dry ground garlic – 0.5 tsp.

Ingredients

Pumpkin seeds – 2-3 tbsp.

Vegetable oil – up to 1 tbsp.

or honey - to taste

Ingredients

Pumpkin (pulp) – 200 g

Fresh cucumber – 200 g

Soy sauce – 1-2 tbsp. or to taste

Pepper, h.m. - taste

Olive oil (or vegetable oil) – 2 tbsp. or to taste

Parsley – small bunch

Ingredients

Pumpkin (without seeds and fibers) – 500 g

Pepper, h.m. - taste

Olive (or other vegetable oil) – 2 tbsp.

Butter – 30 g

Lettuce leaves - to taste

Refueling:

Lemon juice – 2-3 tsp. or to taste

Honey (watery) – 1 tsp.

Olive oil – 3 tbsp.

Pepper, h.m. - taste

Ingredients

Celery root – 100 g

Sour cream (unsweetened yogurt) – 2 tbsp.

Wine vinegar – 1 tsp.

Ingredients

Walnuts – 5-6 kernels

Lemon juice – 1 tbsp.

Ingredients

Fresh pumpkin – 150 g

Onions – 0.5 pcs.

Salted herring – 200 g

Olive oil – 1 tbsp.

Refueling:

Olive oil – 5 tbsp.

Ground dark pepper - to taste

Lemon juice – 2 tbsp.

Ingredients

Beetroot (boiled) – 100 g

Pumpkin (pulp) – 200 g

Prunes – 50 g

Vegetable oil (refined) – 3-4 tbsp.

Ingredients

Vegetable oil – 1 tbsp.

Fresh mint - to taste

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Raw pumpkin salad: 8 dishes for every taste

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:

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.
Grind the peeled pumpkin pulp, carrots and apples on a large grater.
Mix everything immediately and pour in the dressing, otherwise the apple will darken.
After 10 minutes you can already taste it - all the ingredients have been saturated with the dressing.

Salad with pickled cheese

Will come in handy:

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

Recipe:

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.
Raw pumpkin is peeled from seeds and skin and cut into cubes, slightly smaller than cheese cubes.
A little vegetable oil is poured into the vegetable and seasoning is added.
Add olives to the bowl - they can be placed whole or cut into halves.
Cheese is placed on top.
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:

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.
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.
Chop the greens.
Combine soy sauce and olive oil.
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:

The pumpkin is cleaned, seeds and hard fibers are removed. It is better to take muscat varieties - their pulp is sweeter.
Grind the vegetable on a large grater.
The lemon is washed, cut into half rings, and the seeds are removed.
Other fruits are cut into thin slices.
Mix all the fruits and part of the lemon.
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:

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

The peeled pumpkin pulp is passed through a coarse grater.
The beets are boiled and also grated.
If dried apricots and prunes are dry, then they are previously soaked in warm water. If there are bones, remove them.
The softened dried fruits are finely chopped.
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:

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.
Peeled pumpkin is grated on a Korean carrot grater.
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.
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.
Finely chop the onion and fry in vegetable oil until soft. Send the onions into the salad bowl.
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:

Pumpkin pulp is cut into thin slices or strips.
The spinach is washed and dried.
Combine a dressing of vinegar, oil and mustard.
Separate the pomegranate into grains, measure out 3 tbsp.
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.

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72 pumpkin salad recipes

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

Pumpkin salad with pears

Pumpkin – 600 g, pears – 5 pcs., lemons – 2 pcs., honey, nuts.

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

Salad “Orange magician”

I make this salad from grated pumpkin. I add salt and sugar to taste, sprinkle a little vinegar, and stir. I add any nuts, raisins, squeeze out 2-3 cloves of garlic (I take the ingredients randomly). You can garnish with parsley. The 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 sit for a little while and sprinkle with more sweet powder and a pinch of cinnamon.

Pumpkin "Korean"

For 1 kg of pure 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 using a Korean carrot grater, squeeze out the juice, pour in vinegar for 30 minutes, drain the liquid, squeeze out. Pour in the bubbling oil, cover with a lid for 10 minutes. Salt, add spices, sugar. Mix very thoroughly, pour in soy sauce, mix again. Place in the cold to brew 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 and pour boiling water over them twice.
Or you can grate the pumpkin on a large grater, then you don’t need to pour boiling water over it. Add a little salt and combine with honey. Cut sour apples into cubes, mix with pumpkin, sprinkle with lemon juice. Add sour cream, ground nuts and lemon or orange zest.

Pumpkin freshness

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

Salad “Lovely”

Based on the contents of the goods in this salad, you can conduct a quiz among the guests “From what. » There are always a lot of options.

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

Special salad

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

Fruit salad “Christmas magic”

“Christmas Magic” – Wonderful dish!

We cut off the “lid” from the pumpkin, remove the core, cut the components into short strips, and
lower them into the pumpkin.
Apples and plums - Be gratifying and happy!
Strawberries and carrots - affection and love await you! Nuts, pears and raspberries - Life will be wonderful, a little long.
Dried apricots and grapes - Any meeting will be welcome! Peaches and nectarines - Be joyful, loved ones! Let's flavor everything with a little honey - Sincere and good friends for you!
Let's add Cherry liqueur - Buy the newest ones. Mix carefully - now you can eat! A surprise from the bottom of my heart - a message - All wishes come true!
And the recipe is painfully simple and wonderful!
Why not toast! Be happy and healthy!

Salad “With a twist”

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

Salad “Brest Holidays”

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 ,