10 beautiful and fragrant pumpkin salad
Educational Program Food / / December 19, 2019
1. Salad with baked pumpkin with chickpeas, olives, nuts and honey dressing
Ingredients
- 800 g of gourd;
- 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 of honey;
- 1-2 sprigs of oregano;
- 1-2 sprigs dill;
- 60 g olives (Kalamata olives are perfect);
- 40 grams of walnuts;
- 160-180 g boiled canned or chickpea;
- 40 g of feta;
- a few sprigs of parsley.
preparation
Cut the pumpkin into small cubes, chop the onion finely. Arrange the vegetables on a baking tray. Add to them the 3 tablespoons oil, salt, pepper and stir. Put baking in a preheated 230 ° C oven for 20-25 minutes. The pumpkin should be soft.
Connect vinegar, lemon juice, honey, chopped greens, residual oil, salt and pepper. Olives cut into slices, chop the nuts and place in a bowl. Add the chickpeas and dressing and toss.
Add the cooled vegetables and crumbled feta and mix again. Before serving, sprinkle the salad with chopped parsley.
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2. Salad with baked pumpkin with spinach, cheese and nuts
Ingredients
- 700-800 g of gourd;
- salt - to taste;
- 2 tablespoons olive oil;
- 1 tablespoon honey;
- ½ teaspoon ground cinnamon;
- ground black pepper - to taste;
- handful of different nuts (e.g. walnut, cashew, pecan);
- 2 beam spinach (You can add the arugula);
- 150 g of feta cheese or goat;
- 1 tablespoon balsamic vinegar.
preparation
Cut the pumpkin into small cubes. Put them in boiling salted water for 15 minutes. Fold the pumpkin in a colander, glass to all the liquid.
Put the cubes on a baking sheet. Add half the butter, honey, cinnamon, salt and pepper. Stir and bake at 200 ° C for about 20 minutes. Remove from oven and cool. Lightly fry the nuts on a dry frying pan.
Arrange greens on a serving dish. Spread on top of the pumpkin, crumbled cheese and walnuts. Pour the remaining oil and vinegar. podsolite salad if necessary.
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- 10 Delicious salad with spinach
3. Salad of fresh pumpkin and cranberry-orange sauce and ginger
Ingredients
- 50 g of fresh or frozen cranberries;
- 180 ml of orange juice;
- 1 tablespoon grated ginger;
- 3 tablespoons olive oil;
- 1 tablespoon honey;
- salt - to taste;
- ground black pepper - to taste.
- 500 g of pumpkin.
preparation
In a small sauté pan Put the cranberries, add the orange juice and ginger. Put a moderate fire and boiled under a cover, stirring occasionally, about 10 minutes. Berries should begin to burst.
Remove a saucepan from the heat. Add the butter, honey, salt, pepper and stir. Allow filling to cool slightly. Grate the pumpkin on a coarse grater. Pour it prepared mixture and stir well.
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- 20 recipes with ginger for gourmets
4. Salad with baked pumpkin with chicken, herbs, parmesan and honey-mustard dressing
Ingredients
- 200 g of gourd;
- 7 garlic cloves;
- salt - to taste;
- ground black pepper - to taste;
- 1-2 teaspoons apple cider vinegar;
- 4-5 tablespoons of vegetable oil;
- ½ chicken breast;
- 1 tablespoon mustard;
- 1 tablespoon lemon juice;
- ½ tablespoon of honey;
- 2 beam lettuce;
- a handful of peanuts;
- slice of parmesan.
preparation
Cut the pumpkin into small pieces. Add 5-6 cloves of crushed garlic, salt, pepper, vinegar and 1 spoon of oil. Stir and leave to marinate in the foil for 20-30 minutes.
Rub chicken with salt, pepper, garlic remaining, passed through the press, and 1-2 spoons oil. Leave to marinate in the foil for 20-30 minutes.
Preheat oven to 190 ° C. Bake the pumpkin for about 20 minutes, and chicken - 40 minutes. They should be soft and easily pierced with a fork or knife. The products can be cool or keep warm.
Connect the mustard, lemon juice, remaining oil, honey, salt and pepper. Pour dressing lettuce, stir and place on a serving dish. Top decompose chicken, pumpkins, peanuts and thin plate parmesan.
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5. Salad of fresh pumpkin with red cabbage, apples and pomegranate
Ingredients
- 250 g of red cabbage;
- 200 g of gourd;
- 2 apples;
- 3 tablespoons olive oil;
- 2 teaspoons lemon juice;
- 1 teaspoon of honey;
- salt - to taste;
- ground black pepper - to taste;
- a handful of grains grenade.
preparation
Finely shred the cabbage. Pumpkin rub on a small grater, and apples - on a major. Put the ingredients in a bowl.
Connect the oil, lemon juice, honey, salt and pepper. Pour dressing vegetables and fruit and mix. Sprinkle salad with grains of pomegranate.
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6. Salad of pumpkin baked with herbs and cheese and garlic bulbs
Ingredients
- 200 g of gourd;
- 4 tablespoons olive oil;
- salt - to taste;
- ground black pepper - to taste;
- 150 g of feta cheese or;
- a few sprigs of dill;
- 2-3 cloves of garlic;
- 2 tablespoons grainy mustard;
- ½ tablespoon of honey;
- 1 bunch of lettuce.
preparation
Cut the pumpkin into small cubes. Pour into a mold, add 1 spoon of oil, salt and pepper and stir. Cover with foil and place in a preheated 180 ° C oven for 15-20 minutes.
Mash or feta cheese. Add to the cheese chopped dill and finely grated garlic and stir. Salt can be added as desired. Pour the curd in cooking bag and store in the refrigerator for 20 minutes.
Mix the remaining butter with the mustard and honey. On the dish lay out lettuce and pour sauce. Spread on top of cooled down or warm pumpkin. Add the cheese balls, squeezing a little mass of cooking bag.
Pamper yourself🍰
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7. Pumpkin salad in Korean
Ingredients
- 500 g of gourd;
- salt - to taste;
- 2-3 cloves of garlic;
- ½ teaspoon ground coriander;
- ⅓ teaspoon hot red pepper;
- 1 teaspoon of honey;
- 1 tablespoon soy sauce;
- 1 tablespoon of vinegar of 6%;
- 1 onion;
- 2 tablespoons of vegetable oil;
- a few sprigs of parsley;
- 1 tablespoon sesame seeds.
preparation
Grate the pumpkin on a grater for Korean carrot. Sprinkle with salt and stir hands, pressing down slightly - so the pumpkin will be more succulent. Add the pumpkin coriander, finely chopped garlic, red pepper, honey, soy sauce and vinegar.
Onions cut into small pieces and place in a pan with butter. Place over medium heat and cook stirring until light golden brown.
Put the onions with the oil to the pumpkin. Add the chopped parsley and mix salad. podsolite if necessary. Cover the container with a salad and store it in the refrigerator for at least 15 minutes. Before serving, sprinkle the dish with sesame seeds.
Experiment🍅
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8. Salad with baked pumpkin with rocket, tomatoes and pesto
Ingredients
- 500 g of gourd;
- 3-4 tablespoons of olive oil;
- 50 g + 1 tablespoon pine nuts;
- ½-1 garlic clove;
- ½ basil beam;
- 1 tablespoon grated Parmesan cheese;
- 1 teaspoon lemon juice;
- 150 g of cherry tomatoes;
- 1 red onion;
- 2 arugula beam;
- 40 g of feta;
- salt - optional.
preparation
Cut the pumpkin into small cubes. Spread them on the baking sheet and pour 1-2 tablespoons of oil. Bake at 180 ° C 20-30 minutes until soft. In the middle of cooking turn the cubes.
For the pesto punch blender 1 spoonful of nuts, garlic, basil, Parmesan and lemon juice. Continuing to whisk, gradually blow off some 2 tablespoons of oil.
Cherry, cut in half, chop the onion. Mix nuts, arugula and cooled pumpkin. Add the pesto, crumbled feta, and - if desired - salt. Toss the salad.
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9. Salad of fresh pumpkin and cabbage, carrot, pepper and apple
Ingredients
- 100 g of cabbage;
- 1 paprika;
- 1 carrot;
- 160 g of gourd;
- 1 apple;
- 1 tablespoon lemon juice;
- ⅓ tsp ground coriander;
- salt - to taste;
- ground black pepper - to taste;
- 2 tablespoons of vegetable oil;
- a few sprigs of parsley.
preparation
Finely shred the cabbage. Pepper cut into strips. Carrots and pumpkin rub on a grater for Korean carrot. Cut the apple into cubes and pour a thin lemon juice.
Put all the prepared ingredients in one container. Add the coriander, salt, pepper, butter and parsley and toss the salad.
Prepare🍏
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10. Salad with baked pumpkin with Quinoa, cranberries and mustard-honey dressing
Ingredients
- 400 g of gourd;
- 120 ml + 1 tablespoon olive oil;
- salt - to taste;
- freshly ground black pepper to taste;
- 1 cup quinoa;
- 2 cups of water;
- ½-1 red onion;
- 3 tablespoons pumpkin seeds;
- 50 g of dried cranberries;
- 60 ml of balsamic vinegar;
- 1 teaspoon of honey;
- 1 teaspoon mustard;
- 1 clove of garlic.
preparation
Cut the pumpkin into small pieces and place on baking sheet. 1 Oil Pour spoon, sprinkle with salt and pepper and mix. Bake at 200 ° C 20-25 minutes. Put quinoa in the pan, cover with water and boil until tender.
Finely chop the onion. Lightly fry the seeds on a dry frying pan. Put in a bowl of quinoa, pumpkin, onion, sunflower seeds and cranberries. Connect the remaining oil, vinegar, honey mustard, chopped garlic, salt and pepper. Season the salad and remove the resulting mixture in the fridge for a couple of hours.
see also🍲🍴🥗
- 10 original dishes of pumpkin from Jamie Oliver
- 7 recipes perfect porridge pumpkin
- 10 simple recipes from pumpkin pancakes
- 10 Pumpkin soup with bright color, taste and aroma
- How to cook a delicious pumpkin juice for the winter