This vegetable cannot be ignored. And not only due to its size, and they can be quite outstanding, but also to its amazing shapes, as well as the appetizing color of the flesh, which can shimmer in all shades of gold. Many, however, only agree to look at all this beauty, believing that pumpkin has a specific taste, and dishes made from it are just porridge and jam. Meanwhile, pumpkin is very widely used in cooking.
Take pumpkin salad, for example: there are hundreds of variations. From the simplest, suitable for dietary nutrition, to complex compositions from the category of haute cuisine. And entire treatises have been written about the vitamin composition of this garden crop.
The most delicate pumpkin pulp can be consumed both raw and after heat treatment. Even after boiling, baking or steaming, this product will retain many vitamins and microelements, and a vegetable freshly picked from the garden contains a huge amount of vitamins A, B2, B1, B3, B9, B6, C and PP.
The pulp also contains micro- and macroelements: iron, magnesium, potassium, calcium, phosphorus, copper, sodium, sulfur, chlorine, fluorine and zinc. Thanks to this, pumpkin can improve vision, digestion and brain activity, stabilize the functioning of the heart and blood vessels, remove excess fluid from the body, and relieve inflammation. At the same time, the calorie content of the product is only about 23 kilocalories per 100 g.
Contraindications to consuming pumpkin in any form are gastritis, gastric and duodenal ulcers, diabetes mellitus and rare cases of individual intolerance and allergies.
Which pumpkin is suitable for salad?
Even the simplest pumpkin salad will have a rich taste and rich aroma if you choose the main ingredient responsibly. Especially if the recipe calls for raw pulp.
What the thick pumpkin skin hides underneath is always a surprise when it comes to buying the whole vegetable. But it is in this form that it is recommended to purchase it - it is more hygienic than pieces cut by someone else’s hands, and makes it possible to make sure that the fruit has not been affected by disease. One has only to closely evaluate the appearance of the crust and tail.
The skin of a moderately ripe pumpkin should not be impenetrable, like the bark of a tree. In this case, the inside may be dry or, conversely, watery and have a bitter taste. The tail should be dark and dry - this is an indicator that the vegetable has managed to ripen.
Experts do not recommend buying a pumpkin without a tail at all. In this way, the seller can disguise the unripeness of the vegetable. And if you intend to preserve the fruit for some time, then the absence of the stalk can shorten this period. And, of course, there should be no signs of damage, cracks, stains or mold on the surface of the peel.
It is important to make sure before purchasing that the pumpkin is not decorative and that you are buying one of the edible varieties: hard-barked, large-fruited or nutmeg. The latter is considered the sweetest, most suitable for dessert dishes, including sweet pumpkin salads. It can be distinguished by its oblong shape, reminiscent of a zucchini or a huge pear, and its thin skin. But it is worth considering that such pumpkins are not intended for long-term storage.
For salads that are not classified as desserts, it is better to choose less sugar varieties. In addition, you can preserve such vegetables until deep winter.
And finally, no matter how attractive huge pumpkins look, it is better to choose medium-sized fruits for preparing salads - this is a guarantee of tender and juicy pulp filled with natural benefits.
The most delicious pumpkin salad options
Using step-by-step recipes with photos, you can prepare a variety of pumpkin salads every day. We offer several proven options.
It is no coincidence that the name of this dish contains the word “cocktail”. Thanks to the variety of colors of the ingredients, it looks simply enchanting. And to emphasize this effect, serve the salad in bowls or wine glasses, preferably transparent. Each of the components is extremely beneficial for the body, and the combination of such products is simply a storehouse of vitamins.
For 10 servings you need to stock:
- 500 g chicken breast;
- 300 g peeled pumpkin;
- 150 g green salad leaves;
- 1 red onion.
For dressing - 3 tbsp. l. olive oil, 2 tbsp. balsamic vinegar, 1 tsp. salt, a pinch of ground black pepper, and 1 lime for decoration.
The breast must be thinly sliced and fried with half the volume of olive oil. Remove the finished meat and lightly fry the pumpkin here. Place the lettuce leaves in bowls and place on them a mixture of pieces of chicken breast, pumpkin and thin red onion rings.
Some of the lettuce leaves can be torn and mixed into the salad mixture, which we season with the remaining olive oil, balsamic vinegar, salt and pepper. Garnish this splendor with slices of lime and let it sit for a while before serving.
With radish
An important component of this recipe is green radish, one of the healthiest vegetables, especially during the winter-spring period of vitamin deficiencies. You need to take it in the same volume as the pumpkin (about 200 g each), peel and grate both vegetables on a coarse grater, pour in the juice of half a lemon, a teaspoon of honey and two tablespoons of vegetable oil, mix everything and sprinkle to taste with a mixture of crushed walnuts and chopped raisins.
This salad is best eaten immediately; 20 minutes in the refrigerator is enough to soak it in.
With apple, red currant and nuts
For a fruit and vegetable treat, take 200 g of apples, the same amount of peeled pumpkin and 50 g of walnut kernels, as well as a couple of tablespoons of granulated sugar. For a fragrant dressing sauce - 100 g of red currant juice, 25 g of sugar, half a lemon or a little citric acid powder.
Grind the pumpkin and apples using a coarse grater and season the shavings with a mixture of currant and lemon juices. Place the mixture in a salad bowl, sprinkle with chopped walnuts and sugar.
The salad will be ready to eat after two hours spent in the refrigerator.
With honey
Two golden components will act as an ideal duet in a simple, like all ingenious, salad. For half a kilo of pumpkin pulp you will need 2 tbsp. spoons of honey. Chopped walnut kernels in a volume of 2 tbsp. spoons are needed for decoration and fullness of taste.
Large pieces of pumpkin in a deep bowl should be filled halfway with water, cooked over low heat and cooled to room temperature. Lightly fry the nuts in vegetable oil or dry without it, mix with tender boiled pumpkin and pour over honey.
With apples and melon
A stunning melon aroma and subtle apple sourness create the unique taste of this dish.
For optimal balance you need to take:
- 200 g each of pumpkin and melon pulp;
- 300 g peeled apples;
- 2 tbsp. l. lemon juice and honey
Fruit and vegetable components, cut into thin strips or small slices or grated on a coarse grater - to your taste, should be mixed with honey and lemon juice. You can decorate the finished salad by placing thin slices of lemon around the perimeter.
Another colorful salad, but with a layered structure.
It includes:
- 500 g beets;
- 300 g pumpkin;
- 2 ripe;
- 75 g fresh spinach;
- 30 g pine nuts;
- 30 ml olive oil;
- 20 ml balsamic vinegar;
- half a lemon;
- pepper and salt.
The beets need to be boiled and cooled in advance. Sprinkle the coarsely chopped pumpkin with olive oil and bake in the oven for 40-50 minutes at 180 degrees. Meanwhile, lightly fry the nuts on a dry stove.
We prepare the ingredients for the puff salad in different containers. Cut the beets into strips, add a drop of olive oil and balsamic vinegar to it. Grate the cooled pumpkin on a coarse grater and also lightly oil it, add salt and pepper, and finally stir in half the fried nuts.
We also grate the avocado on a coarse grater and season with a drop of olive oil, lemon juice, salt and pepper. Next we lay down the layers: spinach leaves, beetroot layer, pumpkin layer, beetroot layer again and, finally, avocado layer. The finishing touch is a sprinkle of remaining pine nuts.
From sauerkraut and cranberries
Tart cranberries add a refreshing taste to the tender pulp of the vegetable, which, however, can be replaced with pomegranate seeds. You will need 100 g of berries per 150 g of pumpkin, as well as 250 g of sauerkraut and a small bunch of parsley leaves.
Grind the raw pumpkin on a grater, and chop the cabbage with a knife. Mix these components with the addition of mashed cranberries, pomegranate or pomegranate juice. You can season it to taste - with your favorite vegetable oil or mayonnaise, and sprinkle chopped parsley leaves on top.
For a hearty dish with a high protein content, you need 0.6 kg of raw peeled pumpkin, 0.4 kg of tomatoes, 0.3 kg of cottage cheese, as well as 200 ml of sour cream, 2 large onions, lettuce, and herbs to taste.
Grind the ingredients: pumpkin - on a coarse grater, tomatoes - with a knife into medium-sized slices, cut the onions into circles, finely chop the greens. All this needs to be mixed with cottage cheese and sour cream, and then placed on a bed of lettuce leaves, sprinkled with herbs and decorated with tomato slices.
With onions and eggs
Need to:
- 200 g raw pumpkin;
- 2 boiled eggs;
- 2 onions;
- sour cream or oil for dressing;
- greenery.
Mix coarsely grated pumpkin and thinly sliced onion with grated or hand-chopped eggs. Salt the mixture, season with sour cream or vegetable oil (you can squeeze a little garlic into the dressing), sprinkle with herbs.
It is better to let this salad brew for an hour in the refrigerator and then serve.
With arugula and bacon
Preparing this culinary masterpiece will require:
- 600 g pumpkin;
- 150 g smoked bacon;
- 100 g arugula;
- 60 g parmesan;
- 2 teaspoons capers;
- 1 tbsp. l. grainy mustard;
- 4 tbsp. l. olive oil;
- 1 tbsp. l. honey;
- 2 tsp balsamic vinegar;
- salt and ground black pepper.
Bake the pumpkin, peeled from crusts and seeds, in the oven until semi-soft (20 minutes of baking at 180 degrees is enough for this). At this time, you can grate the Parmesan cheese on a coarse grater and prepare the bacon: cut it into strips and fry until golden brown in a dry frying pan, and then transfer it to a paper towel.
Remove the pumpkin from the oven, cool, cut into cubes, place in a salad bowl and add Parmesan, bacon and capers, salt and pepper to taste, and place arugula leaves whole or torn on top. All that remains is to mix olive oil, mustard, honey, balsamic vinegar for dressing, stir thoroughly with a fork, pour over the salad and mix everything together again gently but thoroughly.
Conclusion
By preparing a few salads, you can be sure that pumpkin dishes are quick and tasty. After all, even heat treatment of the pulp lasts no more than 15-20 minutes. It is not recommended to overexpose the vegetable in the oven, pan or steamer: it will turn into porridge and lose many useful substances.
Having discovered the richness of the taste of this product, you will be happy to move from salads to more complex and varied dishes with pumpkin, the history of which has been formed over thousands of years.
Pumpkin salad with pears
Pumpkin - 600 g, pears - 5 pcs., lemons - 2 pcs., honey, nuts.
Cut the pumpkin and pears into thin strips, add lemon zest and juice, mix, season with honey and sprinkle with nuts.
Salad “Orange magician”
I make this salad from grated pumpkin. I add salt and sugar to taste, sprinkle a little vinegar, and stir. I add any nuts, raisins, squeeze out 2-3 cloves of garlic (I take the ingredients randomly). You can garnish with parsley. The salad can be eaten in the morning, or it can be an addition to main courses.
Salad with apples and cinnamon
Grate 1/4 of a small pumpkin, chop 2-3 sweet apples, add a handful of raisins, season with honey and lemon juice. Sprinkle with nuts, let sit for a while and sprinkle with more powdered sugar and a pinch of cinnamon.
Pumpkin "Korean"
For 1 kg of peeled pumpkin - 0.5 cups of 3% vinegar, 0.5 teaspoons of salt, 2 teaspoons of sugar, 1-2 teaspoons of seasoning for Korean carrots, 0.5 cups of vegetable oil, 3- 4 tbsp. spoons of soy sauce.
Grate the pumpkin using a Korean carrot grater, squeeze out the juice, pour in vinegar for 30 minutes, drain the liquid, squeeze out. Pour in boiling oil, cover with a lid for 10 minutes. Salt, add spices, sugar. Mix very thoroughly, pour in soy sauce, mix again. Place in the cold to brew for 2-3 hours.
Pumpkin salad with apples and honey
Pumpkin - 250 g, apples - 250 g, honey - 100 g, walnuts - 1/3 cup, sour cream - 0.5 cup, lemon - 1 pc., sugar, salt - to taste.
Cut the pumpkin into small cubes and pour boiling water over them twice. Or you can grate the pumpkin on a coarse grater, then you don’t need to pour boiling water over it. Add a little salt and combine with honey.
Cut sour apples into cubes, mix with pumpkin, sprinkle with lemon juice. Add sour cream, ground nuts and lemon or orange zest.
Pumpkin freshness
Grate 200-300 g of fresh pumpkin on a coarse grater. 2-3 medium-sized (preferably sour) apples
cut into cubes. Add a handful of steamed raisins, maybe some nuts. We fill all this splendor with sour cream, but better with yogurt, sprinkle with 0.5 teaspoon of citric acid (can be replaced with 1 teaspoon of lemon juice).
Salad “Lovely”
300 g pumpkin, 3 boiled eggs, 200 g rye bread, 2-3 pickles, salt, mayonnaise.
Boil the pumpkin in salted water and cut into 2x2 cm cubes. Cut the cucumbers and eggs into strips. Make crackers from black bread, cutting them into 2x2 cm cubes.
Mix everything, add salt and season with mayonnaise. Let the salad stand for 15 minutes and you can serve.
Spicy salad
Pumpkin - 300 g, carrots - 2 pcs., celery and green onions - 1 bunch each, walnuts - 6-7 pcs., apple or any other sweet and sour juice, sour cream - 0.5 cups.
Cut the raw pumpkin into cubes or grate it. Grate the carrots. Chop celery, green onions, walnuts.
Combine everything, season with sour cream, sprinkle with juice of sour berries or fruits.
Fruit salad “Christmas miracle”
“Christmas Miracle” - Wonderful dish!
We cut off the “lid” from the pumpkin, remove the core and cut the components into short strips,
Gently lower into the pumpkin.
Apples and plums - Be joyful, happy! Strawberries and carrots - affection and love await you!
Nuts, pears and raspberries - Life will be beautiful and long. Dried apricots and grapes - Everyone will be glad to meet you! Peaches and nectarines - Be joyful, loved!
Let's flavor everything with a little honey - Sincere and kind friends to you! Let's add Cherry liqueur - Buy a new one. Mix carefully - now you can eat!
A surprise from the heart - a message - All wishes will come true!
And the recipe is painfully simple and beautiful! Why not toast!
Be happy and healthy!
Salad “With a twist”
250 g pumpkin, 2 apples, 0.5 cups raisins, 3 tbsp. spoons of sour cream, 1 tbsp. spoon of sugar, pinch of cinnamon.
Peel the pumpkin and apples from the skin and seeds, cut into small cubes. Rinse the raisins. Combine the prepared products, add sugar, cinnamon, sour cream, mix. Nothing could be simpler!
Salad “Brest Holidays”
Take a yellow pumpkin (200 g), cut into cubes, add 2 oranges (finely chopped) and the juice of 1 lemon, then add 5-6 tbsp. spoons of sugar. Mix everything well and put it in the refrigerator for a day. Afterwards, enjoy an exotic salad.
Bon appetit!
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Pumpkin and apple salad for children from 3 to 10 years old Grate the peeled pumpkin and apple on a coarse grater, add crushed walnuts, sugar, finely grated lemon zest and lemon juice. Mix everything, put in a salad bowl and garnish with lemon slices. Yield: 380 gYou will need: pumpkin - 200 g, apples - 90 g, walnut kernels - 20 g, sugar - 25 g, lemon - 60 g
Spicy pumpkin salad 
Grate the pumpkin. Add finely chopped garlic, grated cheese and apple, feta mashed with a fork, finely chopped pepper, walnuts. Season the salad with mayonnaise and place on spinach leaves. Sprinkle with parsley and basil. For this salad “on the side...You will need: Fresh pumpkin, Garlic, Cheese (I used Tilsiter, other cheeses are also great), Feta, Half a sweet apple, Half a pepper, Ground walnuts, Mayonnaise, Parsley and basil, Spinach,
Warm salad with pumpkin 
Peel the pumpkin from the seeds and cut into small slices. Pour with olive oil and add a few pieces of butter. Then the pumpkin will be very tender and with a light crust! Sprinkle with some herbs (rosemary, thyme), a pinch of salt. And put it in the oven for 10-15 minutes...You will need: 200g pumpkin, 100g mixture of Corn and Radicio salads, 100g Feta cheese, 3 tbsp olive oil, wine vinegar, 1-2 tsp. l Dijon mustard, salt,
Pumpkin salad 
Peel the pumpkin, onion and garlic, boil the eggs. Finely chop the onion and garlic, eggs. Grate the pumpkin on a fine grater into strips or pass through a vegetable cutter/processor. Add a small amount of mayonnaise and mix. Ready!You will need: Pumpkin - 350 gr., Eggs - 4 pcs., Onion - 1 small pc., Garlic - 1 clove, Mayonnaise
Pumpkin salad with mushrooms 
cut the pumpkin into cubes and bake in the oven for about 30 minutes at 200 g, fry the mushrooms with onions, chop the greens, mix everything, add salt and season with vegetable oil. Bon appetit!You will need: pumpkin pulp 400 g, mushrooms 200 g, 1 large onion, bunch of greens, salt, vegetable oil
Pumpkin salad with apples and raisins 
Method of preparation: Soak the raisins in hot water for 15 minutes to swell. Grate the pumpkin and apples on a coarse grater (leave some of the apples for decoration). Combine prepared pumpkin, apples, raisins, add sugar and cinnamon. Season the salad with sour cream and...You will need: based on 4 servings, For the salad you will need: 250g pumpkin, 250g apples, 100g raisins, 100g thick sour cream, sugar to taste, cinnamon on the tip of a knife
Warm salad with pumpkin, arugula and brie cheese. 
Peel the pumpkin, cut into small cubes and bake in the oven at 180 degrees for 30-40 minutes. Boil the pasta. Cut the cheese into small pieces. Lightly toast the seeds. Place pumpkin, salad, pasta, cheese on a dish, season (olive oil+vinegar+soy sauce...You will need: Durum wheat pasta (I used colored spirals), brie cheese, arugula, pumpkin, pumpkin seeds, olive oil, balsamic vinegar, soy sauce
Pumpkin salad with raisins and sour cream 
Grate fresh pumpkin on a coarse grater, add steamed raisins, prunes and dried apricots, as well as nuts of your choice (I used walnuts). Season with sour cream and honey.You will need: - 200 g pumpkin, - 50 g raisins, - 100 g prunes, - 100 g dried apricots, - 100 g sour cream, - 50 g honey, - a handful of nuts.
Pumpkin and lentil salad 
Preheat the oven to 190°C. Cut the pumpkin into cubes. Cut the butter into small pieces. Place the pumpkin on a baking sheet, pour 2 tbsp. spoons of olive oil, spread chopped butter on top. Bake the pumpkin in a preheated oven for 20–...You will need: 150 g peeled pumpkin, 100 g lentils, 100 g arugula, 50 g goat cheese, 30 g butter, a small bunch of parsley, 5 tbsp. spoons of olive oil, 1 tbsp. spoon of apple cider vinegar, 1 teaspoon of lemon juice, 1 teaspoon of green adjika, 1 teaspoon of green mustard...
Pumpkin salad Peel the pumpkin and apples (leave some of the apples for decoration), cut into thin strips, add grated zest and lemon juice. Mix the ingredients, season with honey, sprinkle with ground nuts.You will need: honey - 5 tablespoons, lemon - 1-2 pcs., Apples - 4-5 pcs., pumpkin - 600g, nuts - 80 g
There are probably no dishes that cannot be prepared from pumpkin. And if there is, then their number will not be at all impressive. And in any case, pumpkin salads are not a curiosity: moreover, they are presented in dozens of interesting recipes.
Pumpkin can be used in salads, both raw and boiled. The first option is preferable when other raw vegetables or fruits become its “neighbors” - for example, carrots or apples. If you want to include pumpkin in a meat or fish salad, then it will require preliminary heat treatment - cooking.
To taste, pumpkin goes well with cheese, including salted cheese, cottage cheese, eggs, nuts, green peas, celery, radishes, tomatoes and cucumbers, soy products, as well as bananas, lemons, quince and even grapes. It is no coincidence that combinations with fruit often become the basis of recipes for pumpkin preparations for the winter.
Nutritionists say that the healthiest thing to eat is salads made from raw pumpkin grated on a coarse grater. In this form, it retains a maximum of vitamins, and during heat treatment, almost two-thirds of the “vitamin reserve” is lost. It is curious that mayonnaise or sour cream is extremely rarely used to dress such salads: vegetable oils (sunflower and olive) are considered more “correct”. True gourmets have come up with another solution - a special dressing made from low-fat yogurt, a small amount of vinegar and vegetable oil.
1. Pumpkin salads with fruits
Pumpkin salad with banana
Products: pumpkin – 250 g, large apple – 1 pc., banana – 1 pc., onion (preferably red) – 1 pc., low-fat and unsweetened yogurt – 3 tbsp. spoons, ground almonds - 2 tbsp. spoons, orange and lemon juice - 2 tbsp. spoons, fresh parsley, table vinegar 9% - 1 tbsp. spoon, vegetable oil - 1 tbsp. spoon.
The pumpkin is grated, the apple and banana are cut into thin slices, the onion is finely chopped, and the greens are chopped. Everything is mixed and seasoned with a sauce of yogurt, almonds, vinegar, vegetable oil and citrus juice.
Pumpkin salad with cranberries
Products: pumpkin – 300 g, medium-sized apple – 1 pc., cranberry – 100 g, sugar – 1 tbsp. spoon (can be replaced with 1 tbsp. honey or condensed milk).
Peeled apples and pumpkin are grated on a coarse grater. Cranberries are washed, dried on a napkin, rubbed through a sieve, seasoned with sugar, honey or condensed milk and mixed with the main components of the dish.
Salad with honey, nuts, apples and pumpkin
Products: pumpkin – 300 g, medium-sized apple – 1 pc., honey – 2 tbsp. spoons, peeled and chopped walnuts – 30 g, lemon juice – 1 tbsp. spoon.
The peeled pumpkin is cut into 1 cm cubes, mixed with honey and left for half an hour. After this, add apples cut into the same cubes, season with ground nuts and lemon juice.
Grape salad with pumpkin
Products: pumpkin – 350 g, dark grapes – 150 g, ham – 150 g, green salad – 150 g, walnuts – 30 g, mustard (paste) – 1 tbsp. spoon, sunflower oil - 3 tbsp. spoons, nut butter - 4 tbsp. spoons, wine vinegar - 5 tbsp. spoon, salt, ground black pepper and sugar - to taste.
Cut the pumpkin into cubes 1 cm thick and 2.5-3 cm long, lightly fry in vegetable oil, then add salt, sugar and pepper, mix thoroughly and pour in wine vinegar. Remove from heat and allow to cool.
The grape berries are washed and cut in half. If there are large bones inside, they are removed. Lettuce leaves are washed and dried. The ham is cut into thin strips and mixed with grapes, lettuce and pumpkin. Before serving, the dish is seasoned with nut butter and sprinkled with chopped nuts.
Salad with quince and pumpkin
Products: pumpkin – 300 g, quince – 200 g, water – 2 cups, sugar – 1 cup, cloves – 5-6 pcs., cinnamon – 1 stick or 1-2 g.
Ripe quince is washed, cut into thin slices, boiled in water until soft, then sugar, cinnamon and cloves are added and brought to a boil. At this point, you need to prepare the pumpkin - cut the peeled pulp into cubes no more than 2 cm thick. It is dipped into the pumpkin broth and simmered over low heat until the pumpkin slices become translucent. Remove from heat and allow to cool. The water is drained, and the pumpkin and quince are served to the table along with other cold appetizers. If desired, you can dress this simple salad with nut butter.
2. Pumpkin salads with vegetables
Salad with tomatoes, pumpkin and milk sauce
Products: pumpkin – 300 g, medium-sized tomatoes – 3 pcs., onions – 1 pc., salt, pepper, green salad leaves; for curd sauce - 1/3 cup low-fat fresh cottage cheese, 0.5 cup milk, 1 teaspoon each of sugar and mustard powder, salt to taste.
First, prepare the sauce: grind the milk with cottage cheese until smooth, adding mustard, salt and sugar. The pumpkin should be peeled and grated on a coarse grater, the tomatoes should be cut into thin slices, the onion should be chopped into half rings and everything should be mixed, adding green salad leaves and curd sauce.
Cabbage salad with pumpkin and potatoes
Products: pumpkin – 200 g, white cabbage – 200 g, boiled potatoes – 100 g, tomatoes – 100 g, small onion, dill and parsley, vegetable oil, salt and pepper to taste.
The peeled pumpkin is cut into thin slices, greased with vegetable oil and baked in the oven until lightly crusted. The cabbage is finely chopped and simmered under the lid until soft, adding salt and pepper. When it has cooled, mix it with pumpkin slices, chopped tomatoes, onions and potatoes. The salad is seasoned with vegetable oil and sprinkled with herbs.
Pumpkin and celery salad
Products: pumpkin – 300 g, celery – 100 g, tomato paste or puree – 50 g, mayonnaise – 200 g, salt, sugar, lemon juice.
Boil the pumpkin until soft in water sweetened with sugar and acidified with lemon juice (for 1 liter of water - 3 tablespoons of sugar and 2 tablespoons of lemon juice). Place on a sieve, cool and cut into slices. Celery is also cut into similar pieces. The mixture is salted and seasoned with tomato paste and mayonnaise sauce. Instead of tomato paste, you can use ketchup.
Pumpkin salad with onions
Products: pumpkin – 400 g, onions – 50 g, grated horseradish – 1 tbsp. spoon, vegetable oil – 50 g, mustard (sauce) – 1 tbsp. spoon, salt, pepper, parsley, dill and green onions - 25 g each.
Peeled pumpkin is crushed using a coarse grater, seasoned with horseradish and mixed with finely chopped onion. Add finely chopped greens. salt and pepper, and then season with a mixture of vegetable oil and mustard.
Pumpkin salad with pickles and green peas
Products: pumpkin – 300 g, medium-sized pickles – 2 pcs., onions – 1 pc., fresh tomatoes – 2 pcs., green peas – 100 g, vegetable oil – 2 tbsp. spoons, table vinegar 9% - 1 tbsp. spoon, salt, ground black pepper, parsley.
Pumpkin cut into small cubes is boiled in salted water. Then the water is drained, and the pumpkin is cooled and mixed with cubes of pickled cucumbers and slices of fresh tomatoes. Add chopped onions and parsley. Season with a mixture of vinegar, vegetable oil, salt and black pepper.
3. Pumpkin salads with meat
Pumpkin salad with beets and chicken
Products: pumpkin - 300 g, boiled beets - 100 g, boiled chicken fillet - 200 g, prunes - 50 g, mayonnaise - 100 g, salt, pepper.
The pumpkin is cut into cubes and boiled until soft in salted water, then removed with a slotted spoon. Boiled beets are cut into strips, and chicken fillet into cubes. All products are mixed, including finely chopped prunes, salted, pepper and seasoned with mayonnaise.
Pumpkin salad with meat
Products: pumpkin – 300 g, boiled potatoes – 250 g, boiled meat (beef or veal) – 250 g, mayonnaise – 100 g, ketchup – 50 g, onions – 1 pc., salt, pepper, parsley – as desired and according to taste.
The boiled pumpkin pulp is cut into strips, the potatoes into cubes, the beef is disassembled into not too thin fibers. Finely chop the onion. All components are combined, salted, peppered, seasoned with a mixture of mayonnaise and ketchup.
Spicy salad with pumpkin and chicken fillet
Products: pumpkin – 300 g, boiled chicken fillet – 300 g, prunes – 10-12 pcs., pickled cucumbers (gherkins) – 4 pcs., ginger – 10 g, lemon – 1 circle, hot pepper – a piece 2-3 cm long, walnuts – 50 g, leek – 1 stalk, mayonnaise – 3 tbsp. spoons, salt, vegetable oil.
Pumpkin is cut in the same way as chicken, gherkins and prunes - into cubes of equal size. Leeks are cut into thin half rings. The chili is chopped with a sharp knife, the ginger is peeled and grated on a fine grater. Place the pumpkin in a frying pan with vegetable oil and simmer over low heat, adding ginger and pepper. As soon as the pumpkin becomes soft, it is salted and allowed to cool. In a salad bowl, combine pumpkin with prunes, leeks, chicken, chopped nuts and cucumbers. Season with mayonnaise.
Cheese salad with pumpkin, chicken breasts and garlic
Boil the pumpkin until soft and cut into thin pieces. The boiled chicken breast is removed from the bone and chopped with a knife. The cheese is grated and the garlic is passed through a press. Everything is mixed and seasoned with mayonnaise. You can salt the salad to taste.
Pumpkin salad with meat and croutons
Products: pumpkin – 200 g, boiled chicken fillet – 200 g, Chinese cabbage – 200 g, garlic – 2 cloves, croutons – 50 g, parsley, mayonnaise, salt, vegetable oil.
The pumpkin is cut into cubes, simmered in vegetable oil until soft, combined with chopped chicken fillet, shredded Chinese cabbage, croutons, salt and herbs, and mixed with mayonnaise.
We also recommend reading the articles:
Salads with chickpeas or chickpeas for true gourmets
What to cook with pumpkin, pumpkin recipes
Pumpkin pie: 5 of the most delicious pumpkin pies
Stuffed pumpkin: recipes for every taste
Pumpkin soup: tasty recipes
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