To prepare a pumpkin salad quickly and delicious, the recipes of the original snack and all kinds of proven ideas will help to create it in the best possible way. Such culinary compositions are not only tasty and appetizing, but also characterized by an impressive list of useful properties.
How to make a pumpkin salad?
If there was a desire to make a pumpkin salad yourself, the recipes of this dish and tips on the implementation of technology will help to cope with the task effectively and tasty.
- Pumpkin is peeled and seeded with the accompanying flesh and cut into slices according to the requirements of the selected recipe.
- The vegetable for salad is used in raw or baked form.
- Pumpkin flesh perfectly blends with fresh vegetables, herbs, cheese and even meat.
- More pronounced taste becomes if you add a dish with aromatic dried herbs or fresh herbs.
Salad of raw pumpkin
A simple vegetable salad with pumpkin will be the perfect complement to a daily meal, filling it with important vitamins and minerals. As a dressing, you can use sour cream or replace the product with less caloric natural yogurt. Pumpkin pulp grind on a grater or cut into thin slices with a vegetable cleaner.
Ingredients:
- fresh pumpkin - 200 g;
- cucumbers - 2 pieces;
- carrots - 80 g;
- greenery - 0.5 beam;
- salt, sugar, pepper - a pinch;
- sour cream - 100 g.
Preparation
- Pumpkin, carrots and cucumbers grind or cut into thin slices, straws.
- Add chopped greens, salt, ground pepper, sugar.
- Season salad with fresh pumpkin with sour cream, mix and immediately serve.
Salad with baked pumpkin
If you do not like the taste of a raw vegetable, you can make a simple salad of pumpkin baked in the oven. The composition of the dish in this case is complemented by zucchini, beets and onions, which are placed on a baking tray along with the base product. A special highlight is slightly roasted pine nuts and fresh herbs.
Ingredients:
- pumpkin, beets and zucchini - 250 g;
- onion red salad - 2 pcs .;
- Cedar nuts - 1 handful;
- greenery - 0.5 beam;
- Salt, pepper, olive oil - to taste.
Preparation
- Pumpkin pulp, peeled beets and zucchini cut into large slices, put on a baking sheet.
- On the sides spread cleaned and cut into large slices of bulbs.
- Sprinkle the vegetable sliced with butter and bake for 40 minutes at 180 degrees.
- Spread the baked vegetables on a dish, sprinkle with herbs, nuts.
- Salted salad with baked pumpkin oil, salt and pepper.
Pumpkin salad with apple and carrots
To make a pumpkin salad quickly and delicious, recipes without heat treatment are suitable for this purpose as well as possible. The most useful is the version of the dish with apples and grated carrots. Fruit slicing will not darken and will not lose an appetizing appearance if it is sprinkled with a little lemon juice.
Ingredients:
- pumpkin, apples and carrots - 150 g;
- cheese hard - 50 g;
- Lemon juice and olive oil - 40 ml each;
- mustard - 1 tbsp. a spoon;
- salt - to taste.
Preparation
- Purified pumpkin, apples and carrots cut into thin strips.
- Apple slices immediately sprinkled with lemon juice.
- Connect the components in a common container.
- Mix the mustard with butter and salt, season with a mixture of pumpkin salad with an apple and immediately serve.
Pumpkin salad with cheese
An exquisite delicious salad of pumpkin will be cooked, based on the recommendations of the following recipe. Vegetable pulp in this case is supplemented with spicy spices, fried in a pan, and then additionally baked in the oven. A good accompaniment to the base product will be soft brynza and lettuce leaves.
Ingredients:
- pumpkin - 0,5 kg;
- brynza - 100 g;
- coriander and ground zebra - by pinch;
- lemon juice - 1 tbsp. a spoon;
- honey - 1 teaspoon;
- olive oil - 3 tbsp. spoons;
- butter - 50 g;
- salt, pepper - to taste.
Preparation
- Cut into large cubes pumpkin pulp, season with coriander, zira, pepper and salt, and then fry from all sides in butter on high heat in a frying pan for several minutes.
- Transfer the slices into a mold, bake at 180 degrees for 10 minutes.
- Spread the baked vegetable on a dish with lettuce leaves, complemented with diced cheese.
- Mix honey and butter with olive and lemon juice.
- Pour salad with pumpkin and brynza.
Salad of pumpkin and beets
A magnificent addition to any table will be a vitamin salad with raw pumpkin and boiled beets. Vegetable ingredients are complemented with sliced pre-steamed dried fruits, which fill the food with a new rich flavor and add an impressive share of useful and nutritious properties.
Ingredients:
- pumpkin - 200 g;
- boiled beet - 100 g;
- dried apricots and prunes - 60 g;
- sour cream, natural yogurt or vegetable oil - 60 g;
- salt, pepper, pumpkin seeds - to taste.
Preparation
- Pumpkin pulp is cut into thin strips or passed along with boiled beets through a Korean grater.
- Add the prepared dried fruit, salted salad, pepper, season with sour cream, sprinkle with pumpkin seeds.
Salad with pumpkin and chicken
Delicious and nutritious salad of pumpkin and chicken breast can be prepared for a festive feast or surprise with an exquisite and original household dish on weekdays. Chicken can be boiled or fried in oil, pre-marinated in your favorite spices. The severity 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 teeth;
- lime juice - 2 tbsp. spoons;
- greens - 1 bunch;
- salt, pepper - to taste.
Preparation
- Pumpkin pulp seasoned with salt, ground black pepper, coriander and chili, sprinkled with vegetable oil and sent for 20 minutes in the oven.
- Chicken cooked with spices or fried, cut into slices.
- Mix two kinds of butter, soy sauce, greens, garlic, lime juice and chili.
- Pumpkin and poultry are connected, refueled with the refueling and served.
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 Bulgarian pepper, leeks, cherry tomatoes or other ingredients to choose from, supplemented if desired with a crumbled fete. Instead of balsamic vinegar, it is allowed to use wine or apple, adding a pinch of dried herbs to the salad.
Ingredients:
- pumpkin - 400 g;
- arugula - 1 bunch;
- Bulgarian pepper and leeks - 0.5 pcs .;
- cherry - 3-5 pieces;
- 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.
Preparation
- The cut pumpkin is sprinkled with oil, seasoned with salt, pepper and baked for 30-35 minutes at 220 degrees.
- In a salad bowl mix the rukkola with chopped pepper, porridge, cranberries and sunflower seeds.
- On top lay a pumpkin, halves of cherry and pour all the dressing from honey, oil and vinegar.
Warm pumpkin salad
If you want to make a warm salad with pumpkin, recipes with soft cheese will please more than usual. Despite the laconic composition of the food, its taste will surprise with a rich palette and saturation. A classic feta can be supplemented with slices of cheese with mold, laying them together with the rest of the ingredients on a dish.
Ingredients:
- pumpkin - 400 g;
- feta cheese - 200 g;
- Salad Radicio and Corn - 200 g;
- olive oil - 6 tbsp. spoons;
- wine vinegar - 1-2 tbsp. spoons;
- Dijon mustard - 0.5 tbsp. spoons;
- salt pepper.
Preparation
- Pumpkin is cut, seasoned with salt, pepper, vegetable oil and baked at 200 degrees 15 minutes.
- The dish is laid with lettuce leaves, on top are distributed pieces of feta and slices of pumpkin.
- Mix mustard with oil and vinegar poured with spicy dressing salad.
Pumpkin salad with egg and garlic
An affordable and simple pumpkin salad with egg can be prepared as a supplement to any feast or even served as a side dish to the meat. The taste of the appetizer will depend not only on the proportions of the ingredients used, but also on the way the vegetables are cut: ideally, the pumpkin should be grated as thinly as possible with a Korean grater or vegetable peeler.
Ingredients:
- pumpkin - 300 g;
- eggs - 2 pieces;
- garlic - 1 tooth;
- sour cream - 90 g;
- salt, pepper, herbs.
Preparation
- Purify and grind the pre-cleaned pumpkin.
- Boil, clean and shred small eggs, add to the vegetable mass.
- Mix sour cream with garlic, salt, herbs and pepper, season with the resulting mixture of lettuce.
Pumpkin salad in Korean style - recipe
To make a pumpkin salad quickly and delicious, Korean recipes for this will fit in the best possible way. You do not need to pre-bake the vegetable or complement it with a whole string of related ingredients. It will take only a grater for Korean carrots and a set of characteristic spicy spices and seasonings.
Ingredients:
- pumpkin - 400 g;
- onion - 1 piece;
- garlic - 2 teeth;
- chili - 1 pc .;
- oil - ¼ cup;
- vinegar 6% - 2 tbsp. spoons;
- Korean seasoning - 2.5 tsp.
- salt - 0,5 tsp.
Preparation
- Rub a peeled and peeled pumpkin, add finely chopped garlic and chili without seeds.
- Warm up the pan in oil, fry the onions in it and spread to the pumpkin.
- Season the dish with vinegar, Korean seasonings, mix.
- After a couple of hours, the salad from the pumpkin in Korean, infused and even tastier.
Salad with pumpkin and prawns
Fans of seafood will no doubt have to taste the shrimp salad with pumpkin. The ingredients of the dishes perfectly complement each other, creating an exquisite and insanely appetizing culinary composition. After frying vegetable slices, it is preferable to lay them on a napkin so that the oil is absorbed.
Ingredients:
- pumpkin - 400 g;
- shrimps peeled - 200 g;
- garlic - 4 teeth;
- lettuce leaves - 150 g;
- Parmesan - 50 g;
- mayonnaise home - 2 tbsp. spoons;
- mustard dijon - 1 teaspoon;
- honey - 2 tsp;
- salt, oil.
Preparation
- Fry the gourd cut into thin plates, adding garlic at the end of the frying.
- In the same garlic oil fry the shrimps.
- On a dish with lettuce leaves lay a pumpkin, shrimp, pour all dressing from mayonnaise, mustard and honey, sprinkle with Parmesan.
Pumpkin salad for the winter - lick your fingers!
Prepare a delicious salad of pumpkin for the winter can be on the following recipe. Slices of pumpkin in this case are ideally combined with Bulgarian pepper, carrots and onions. Saturated with tomato juices, and exchanging tastes with each other, vegetables acquire a special richness and pleasant piquancy.
Ingredients:
- pumpkin - 1 kg;
- onions, carrots and peppers Bulgarian - 300 g;
- tomatoes - 1,5 kg;
- garlic - 1,5 heads;
- salt - 1 tbsp. spoons;
- oil and sugar - 0.5 glasses each;
- table vinegar - 4 tbsp. spoons.
Preparation
- Rub the tomatoes, warm up to a boil, adding oil, salt and sugar.
- Pour the grated carrots, and after 15 minutes of boiling add the diced pumpkin, Bulgarian peppers and onions.
- Stew the ingredients for 30 minutes.
- Pour in the vinegar, add the garlic and after 5 minutes of boiling snack the snack in the steamed jars.
- Substantially heat the tanks, pre-turning them on the covers, and leave until completely cooled.