10 beautiful and aromatic pumpkin salads

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Interesting options with cheese, nuts, apples, chicken, herbs, olives and more.

1. Baked pumpkin salad with chickpeas, olives, nuts and honey dressing

Ingredients

• 800 g pumpkin;
• 1 red onion;
• 5 tablespoons olive oil
• salt to taste;
• ground black pepper - to taste;
• 2 teaspoons red wine vinegar
• 1 teaspoon lemon juice
• 1 teaspoon honey;
• 1-2 sprigs of oregano;
• 1-2 sprigs of dill;
• 60 g olives (Kalamata olives are perfect);
• 40 g walnuts;
• 160-180 g of boiled or canned chickpeas;
• 40 g feta;
• a few sprigs of parsley.

Preparation

Cut the pumpkin into small cubes, finely chop the onion. Place vegetables on a baking sheet. Add 3 tablespoons of oil, salt, pepper to them and stir. Place the baking sheet in an oven preheated to 230 ° C for 20-25 minutes. The pumpkin should be soft.

Combine vinegar, lemon juice, honey, chopped herbs, remaining oil, salt and pepper. Cut the olives into slices, chop the nuts and place in a bowl. Add chickpeas and dressing and stir.

Add cooled vegetables and crumbled feta and stir again. Sprinkle chopped parsley on the salad before serving.

2. Baked pumpkin salad with spinach, cheese and nuts

Ingredients

• 700-800 g pumpkin;
• salt to taste;
• 2 tablespoons olive oil
• 1 tablespoon honey;
• ½ teaspoon ground cinnamon;
• ground black pepper - to taste;
• a handful of different nuts (for example, walnuts, cashews, pecans);
• 2 bunches of spinach (you can add arugula to it);
• 150 g goat cheese or feta;
• 1 tablespoon balsamic vinegar

Preparation

Cut the pumpkin into small cubes. Dip them in salted boiling water for 15 minutes. Drain the pumpkin in a colander to drain all the liquid.

Transfer the cubes to a baking sheet. Add half the oil, honey, cinnamon, salt and pepper. Stir and bake at 200 ° C for about 20 minutes. Remove from oven and cool. Toast the nuts lightly in a dry skillet.

Place the herbs on a serving platter. Top with pumpkin, crumbled cheese and nuts. Drizzle with the remaining oil and vinegar. Salt the salad if necessary.

3. Fresh pumpkin salad with cranberry-orange dressing and ginger

Ingredients

• 50 g fresh or frozen cranberries;
• 180 ml orange juice;
• 1 tablespoon grated ginger
• 3 tablespoons olive oil
• 1 tablespoon honey;
• salt to taste;
• ground black pepper - to taste.
• 500 g pumpkin.

Preparation

Place cranberries in a small saucepan, add orange juice and ginger. Put on moderate heat and simmer under the lid, stirring occasionally, for about 10 minutes. The berries should begin to burst.

Remove the saucepan from heat. Add oil, honey, salt, pepper and stir. Let the dressing cool slightly. Grate the pumpkin on a coarse grater. Pour the prepared mixture over it and mix well.

4. Baked pumpkin salad with chicken, herbs, parmesan and honey mustard dressing

Ingredients

• 200 g pumpkin;
• 7 cloves of garlic;
• salt to taste;
• ground black pepper - to taste;
• 1-2 teaspoons of apple cider vinegar;
• 4-5 tablespoons of vegetable oil;
• ½ chicken breast;
• 1 tablespoon mustard
• 1 tablespoon lemon juice
• ½ tablespoon of honey;
• 2 bunches of lettuce leaves;
• a handful of peanuts;
• a piece of parmesan.

Preparation

Cut the pumpkin into small pieces. Add 5-6 minced garlic cloves, salt, pepper, vinegar and 1 spoonful of oil. Stir and leave to marinate in foil for 20-30 minutes.

Rub the chicken with salt, pepper, leftover pressed garlic, and 1-2 tablespoons of oil. Leave to marinate in foil for 20-30 minutes.

Preheat oven to 190 ° C. Bake the pumpkin for about 20 minutes and the chicken for 40 minutes. They should be soft and easily pierced with a fork or knife. Food can be cooled or left warm.

Combine mustard, lemon juice, remaining butter, honey, salt and pepper. Pour the dressing over the salad leaves, stir and place on a serving platter. Top with chicken, pumpkin, peanuts and thin slices of Parmesan.

5. Fresh pumpkin salad with red cabbage, apples and pomegranate

Ingredients

• 250 g red cabbage;
• 200 g pumpkin;
• 2 apples;
• 3 tablespoons olive oil
• 2 teaspoons lemon juice
• 1 teaspoon honey;
• salt to taste;
• ground black pepper - to taste;
• a handful of pomegranate seeds.

Preparation

Chop the cabbage thinly. Grate the pumpkin on a fine grater, and the apples on a coarse grater. Place the ingredients in a bowl.

Combine butter, lemon juice, honey, salt and pepper. Pour the dressing over the vegetables and fruits and stir. Sprinkle the pomegranate seeds over the salad.

6. Baked pumpkin salad with herbs and cheese and garlic balls

Ingredients

• 200 g pumpkin;
• 4 tablespoons olive oil
• salt to taste;
• ground black pepper - to taste;
• 150 g feta or feta cheese;
• a few sprigs of dill;
• 2-3 cloves of garlic;
• 2 tablespoons of granular mustard;
• ½ tablespoon of honey;
• 1 bunch of lettuce leaves

Preparation

Cut the pumpkin into small cubes. Put in a mold, add 1 tablespoon of oil, salt and pepper and stir. Cover with foil and place in an oven preheated to 180 ° C for 15-20 minutes.

Mash feta or feta cheese. Add chopped dill and finely grated garlic to the cheese and stir. Add salt if desired. Place the cheese mass in a cooking bag and refrigerate for 20 minutes.

Combine the remaining butter with mustard and honey. Place lettuce leaves on a platter and pour over the dressing. Spread cooled or warm pumpkin on top. Add the cheese balls by squeezing the mixture out of the bag.

Pamper yourself?

10 delicious pumpkin pie, including one from Jamie Oliver

7. Korean pumpkin salad

Ingredients

• 500 g pumpkin;
• salt to taste;
• 2-3 cloves of garlic;
• ½ teaspoon ground coriander;
• ⅓ teaspoon of hot red pepper;
• 1 teaspoon honey;
• 1 tablespoon soy sauce
• 1 tablespoon vinegar 6%;
• 1 onion;
• 2 tablespoons of vegetable oil;
• a few sprigs of parsley;
• 1 tablespoon sesame seeds.

Preparation

Grate the pumpkin with a Korean carrot grater. Sprinkle with salt and stir with your hands, pressing lightly to make the pumpkin more juicy. Add coriander, finely chopped garlic, red pepper, honey, soy sauce and vinegar to the pumpkin.

Cut the onion into small pieces and place in a skillet with butter. Put on medium heat and fry, stirring occasionally, until light golden brown.

Transfer the onion and oil to the pumpkin. Add the chopped parsley and stir the salad thoroughly. Salt if necessary. Cover the salad bowl and refrigerate for at least 15 minutes. Sprinkle with sesame seeds before serving.

Experiment?

6 best Korean tomato recipes, including for the winter

8. Baked pumpkin salad with rucola, tomatoes and pesto

Ingredients

• 500 g pumpkin;
• 3-4 tablespoons of olive oil;
• 50 g + 1 tablespoon of pine nuts;
• ½ – 1 clove of garlic;
• ½ bunch of basil;
• 1 tablespoon grated Parmesan
• 1 teaspoon lemon juice
• 150 g cherry tomatoes;
• 1 red onion;
• 2 bunches of arugula;
• 40 g feta;
• salt is optional.

Preparation

Cut the pumpkin into small cubes. Spread them over a baking sheet and drizzle with 1-2 tablespoons of oil. Bake at 180 ° C for 20-30 minutes until tender. Turn the cubes halfway through cooking.

For the pesto sauce, use a blender to punch 1 scoop of nuts, garlic, basil, parmesan, and lemon juice. While whisking, add 2 tablespoons of oil a little at a time.

Cut the cherry in half, chop the onion. Combine with nuts, arugula and cooled pumpkin. Add pesto, crumbled feta, and salt if desired. Stir the salad.

Learn new recipes?

10 recipes for pesto sauce: from classics to experiments

nine. Fresh pumpkin salad with cabbage, carrots, pepper and apple

Ingredients

• 100 g of cabbage;
• 1 bell pepper;
• 1 carrot;
• 160 g pumpkin;
• 1 apple;
• 1 tablespoon lemon juice
• ⅓ teaspoon ground coriander;
• salt to taste;
• ground black pepper - to taste;
• 2 tablespoons of vegetable oil;
• a few sprigs of parsley.

Preparation

Chop the cabbage thinly. Cut the pepper into strips. Grate the carrots and pumpkin on a Korean carrot grater. Cut the apple into thin cubes and cover with lemon juice.

Place all prepared ingredients in one container. Add coriander, salt, pepper, oil and parsley and toss the salad.

Prepare?

10 delicious salads with apples

10. Baked pumpkin salad with quinoa, cranberries and honey mustard dressing

Ingredients

• 400 g pumpkin;
• 120 ml + 1 tablespoon of olive oil;
• salt to taste;
• ground black pepper to taste;
• 1 glass of quinoa
• 2 glasses of water;
• ½ – 1 red onion;
• 3 tablespoons pumpkin seeds
• 50 g dried cranberries;
• 60 ml balsamic vinegar;
• 1 teaspoon honey;
• 1 teaspoon mustard
• 1 clove of garlic

Preparation

Cut the pumpkin into small pieces and place on a baking sheet. Drizzle with 1 tablespoon of oil, sprinkle with salt and pepper and stir. Bake at 200 ° C for 20-25 minutes. Place the quinoa in a saucepan, cover with water and boil until tender.

Chop the onion finely. Fry the seeds lightly in a dry skillet. Place the quinoa, pumpkin, onion, seeds, and cranberries in a bowl. Combine the remaining oil, vinegar, honey, mustard, chopped garlic, salt and pepper. Season the salad with the resulting mixture and refrigerate for a couple of hours.

Read also ???

• 10 original pumpkin dishes from Jamie Oliver
• 7 recipes for the perfect pumpkin porridge
• 10 easy pumpkin pancake recipes
• 10 pumpkin soups with bright color, taste and aroma
• How to make delicious pumpkin juice for the winter