Pumpkin salad is a healthy and tasty salad with diverse taste and gaining popularity over the world due to its flexibility. As a traditional food item in most traditional cuisines, pumpkin sweetness is mild and may be well combined with several other foods to provide the dishes with diversity in terms of texture and flavour. roasted pumpkin vegetables salads can be made into raw ones; therefore, the dish fits the season perfectly. Fun fact Pumpkins were grown out of over 7,500 years and are revered as one of the earliest domesticated crops!
| Nutrient | Amount (per serving) |
| Calories | 180 kcal |
| Protein | 4 g |
| Carbohydrates | 22 g |
| Fiber | 5 g |
| Fats | 8 g |
| Vitamin A | 200% of RDA |
| Vitamin C | 30% of RDA |
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| Ingredient | Quantity |
| Pumpkin, cubed | 2 cups |
| Mixed greens (spinach, arugula) | 2 cups |
| Cherry tomatoes, halved | 1 cup |
| Feta cheese, crumbled | 1/2 cup |
| Olive oil | 2 tbsp |
| Lemon juice | 1 tbsp |
| Pumpkin seeds, roasted | 2 tbsp |
| Salt | To taste |
| Black pepper | To taste |
| Aspect | Description |
| Texture | Crunchy greens, tender pumpkin |
| Color | Vibrant orange, green, and white |
| Smell | Fresh, earthy, and slightly tangy |
| Taste | Sweet, savory, and slightly tangy |
| Thickness | Light and easy to chew |
This pumpkin salad is also good served as a starter dish or as a light meal. Accompany it with whole-grain bread or grilled chicken to get the full and balanced menu.
Pumpkin salad is the delicious method of experiencing all the taste of the season and being particularly intent on your health. Being stunning in looks and rich in nutrition, this salad will not only delight your eyes but it will be sensual as well as nutritious to your body. Try it and add it to your health diet!
In the salads, you want to get hard and sweet species such as butternut or sugar pumpkin. Such kinds can be roasted or steamed, and they give a good texture to the food.
Yes, you may make the parts of the salad beforehand. Individually roast the pumpkin and prepare the salad in advance before serving, so that it maintains its textures.
Yes! The salad with pumpkin can be turned into gluten-free, dairy-free and vegetarian. All that is needed is to make suitable replacements of the dressings or toppings in case required.
Remaining pumpkin salad is to be kept in an airtight in fridge. It can be kept best within 2-3 days.
Although fresh pumpkin is desirable in terms of texture; canned pumpkin may be utilized where the fresh pumpkin cannot be procured. All one needs to do is to make sure that one uses unsweetened pumpkin in a can to keep its flavor unchanged.
Yes, you can add some vegetables such as roasted carrots or spinach and also arugula to add another flavour to the pumpkin. Beets or sweet potatoes applied with roasting would also be a great add on!
Pumpkin salad blends very well with the balsamic vinaigrette or tahini dressing. A lemon vinaigrette or honey-mustard is also appropriately tasty to match the sweetness of pumpkin.
Acacia, my pumpkin is roasted, and this makes it warm and comforting to your salad. You may perhaps heat the pumpkin a little to give it a warm twist particularly when open air makes it cooler.
Absolutely! Pumpkin salad can be prepared in advance. Do not mix the dressing with the salad until the time to serve so as not to lose the texture and freshness of the salad.
Additional taste enhancement can include roasted nuts such as pecans or walnuts, crumbled feta cheese or sprinkling of cinnamon. Herbs such as cilantro or parsley are also used to make the dish brighter.
