Pumpkin Salad - 9 quick and tasty recipes

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

Pumpkin Salad with Apple and Carrots

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

1. Vegetables are peeled and finely rubbed. You can use Korean grater for this purpose.
2. The apples are peeled and a seed box is cut out of them. Fruits are cut into small strips, watered with freshly squeezed citrus juice.
3. In a separate bowl, salad dressing is made of butter and honey. Chopped nuts are poured into it, as well as cinnamon.
4. All products are connected.

Ready-made pumpkin salad is seasoned with honey sauce.

Recipe with cabbage and potatoes

Ingredients: 90 g each of white cabbage and potatoes, fine salt, fresh herbs, a pinch of a mixture of caraway seeds and chopped basil, 280 g pumpkin pulp, 220 g tomatoes, 60 g white onion, vegetable oil.

1. The potato is boiled until soft, cools, cut into medium slices.
2. Pumpkin pulp is baked for 15-17 minutes in the oven, and then chopped into cubes.
3. Cabbage finely chopped, kneading his hands.
4. The remaining vegetables and greens are arbitrarily cut.
5. All products from four steps are laid out in a transparent bowl, mixed.

Ready-made snack is salted, sprinkled with caraway seeds, basil, seasoned with oil.

Healthy boiled pumpkin and celery salad

Ingredients: 270 g of pumpkin pulp, celery stalk, 1 tsp each.lemon juice, liquid honey, olive oil, a handful of light sesame.

1. Pumpkin is boiled until soft. Then she rubs on a coarse grater.
2. The celery stalk is arbitrarily finely cut.
3. For the sauce, the remaining ingredients are combined. Olive oil can be replaced with linseed oil to make the snack even healthier. The dressing mixes well.
4. Grated pumpkin and celery are poured into a salad bowl. Top products are watered with a sweetish dressing.

It remains to mix the components and sprinkle them with sesame seeds. When vegetables are soaked in sauce, refreshments can be tasted.

With pickles and green peas

Ingredients: 320 g of fresh pumpkin, 2 barrel cucumbers, 2 fresh tomatoes, white onion, 80 g of green peas, 3 tbsp. l refined oil, 1 tbsp. l table vinegar, fresh parsley, fine salt.

1. Pulp is cut from the pumpkin, which is chopped into cubes and boiled in salted water. Pieces are cooled and poured into a salad bowl.
2. Small cubes of pickles, medium slices of fresh tomatoes go to the pumpkin.
3. Sliced ​​parsley and the finest half rings of onions are added to the future salad.

Dressed with a mixture of oil, vinegar, salt.

Piquant salad with pumpkin and chicken

Ingredients: 170 g chicken, 120 g pumpkin pulp, medium carrots, fine salt to taste, 1 pc. purple onions, 2 pinches of freshly ground pepper, ½ tsp. cider vinegar, salt.

1. Chicken is boiled in salted boiling water until cooked. Then the meat cools and breaks into fibers.
2. Pumpkin flesh and peeled carrots are chopped using a "Korean" grater. If the straw is made too long, the salad will be uncomfortable to eat.
3. The onion is cut into thin half rings. Vegetable should be fried until golden brown in hot oil. The remaining vegetables are laid out onion, and frying lasts another 2-3 minutes.
4. The contents of the pan are transferred to a bowl, poured with vinegar, salted, pepper.
5. Chicken is laid out for vegetables.

Before serving for dinner, the salad should be infused for half an hour.

Cooking fast and tasty in Korean

Ingredients: 2 small pumpkins, 3-5 garlic cloves, 1 large spoon of black and red pepper, liquid honey, 2 large tablespoons of coriander, soy sauce, light sesame and table vinegar, 1 small. a spoon of salt, onion, 2 carrots, a bunch of parsley.

1. Pumpkin is cleaned of all unnecessary, and its flesh is cut into strips. The mass is salted and left to cool for the night. During this time, the vegetable will let the juice.
2. The next morning, the pumpkin is washed with cold water and dried, after which it is fried in small portions over high heat.
3. Garlic is chopped, salted, combined with chopped herbs.
4. Onions are cut in half rings, carrots in thin long strips. Top vegetables are poured with a little hot vegetable oil.
5. Garlic with herbs, honey, soy sauce, all spices and sesame are also added here.
6. Prepared pumpkin is poured.
7. Components are sprayed with vinegar.

The salad is left to cool all night.

Pumpkin, Chicken and Garlic Cheese Salad

Ingredients: 320 g of fresh pumpkin, a clove of garlic, 2 large tablespoons of fat mayonnaise, 2 large boiled eggs, fine salt, seasonings.

1. We free the vegetable from the peel and seeds, rub it on Korean or ordinary fine grater.
2. Grated boiled eggs are added to the pumpkin.
3. Salt, crushed garlic, and spices chosen to taste are added here.
4. The appetizer is seasoned with mayonnaise or other suitable sauce. Suitable for the discussed treat and sour cream.

Ready salad can be served immediately to the table.

With bacon

Ingredients: 70 g of smoked bacon, 130 g of pumpkin pulp, half a bunch of dark arugula, a handful of walnut kernels, salt, ½ tsp each. olive oil and lemon juice.

1. Dark greens are divided into stems that are well washed in water, dried with paper napkins and laid out on a wide flat dish. If such an ingredient was not at hand, arugula can be replaced with lettuce. In this case, it will need to be previously torn into small pieces.
2. Pumpkin is cleaned and cut into thin ribbons. This is convenient to do with a peeler. The resulting strips are twisted with roses and laid out randomly on a dish with herbs.
3. Smoked bacon cubes sprinkle on top of the ingredients.
4. The appetizer is salted and watered with a mixture of citrus juice and olive oil. In the sauce, you can add any aromatic herbs to taste.

Salad is decorated with warm chopped nuts fried in a dry pan.

Sweet Pumpkin Salad with Fruits

Ingredients: 430 g juicy pumpkin, 110 g light raisins, 430 g fresh plums, a glass of medium-fat sour cream, sugar to taste, a glass of brewed black tea.

1. Raisins are soaked for about an hour in strong black tea. No need to sweeten the drink.
2. Pumpkin is cleaned of all unnecessary, cut into thin strips.
3. Plums get rid of seeds and are chopped in neat, identical pieces.
4. Pumpkin and prepared plums are laid out in a capacious container. Softened raisins without liquid are added.
5. For refueling, sour cream and sugar are combined. You can add cinnamon to your taste to your taste.
6. Ready raw pumpkin salad with plums is watered with sour cream dressing.

The treat is served in portions and is decorated with fresh lemon balm. The appetizer is served immediately.