EntranceSalad with boiled pumpkin. Pumpkin salad recipe with carrots
This vegetable is not to be missed. And not only due to its size, and they are very outstanding, but also due to amazing shapes, as well as the appetizing color of the pulp, which can cast all shades of gold. Many, however, only agree to look at all this beauty, believing that pumpkin has a specific taste, and dishes from it are just porridge and jam. Meanwhile, pumpkin is very widely used in cooking.
Take at least pumpkin salad: there are hundreds of variations of it. From the simplest, suitable for diet food, to complex compositions from the category haute cuisine. And about vitamin composition entire treatises have been written about this garden culture.
The tender 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 just picked from the garden carries a huge amount of vitamins A, B2, B1, B3, B9, B6, C and PP.
The pulp also contains micro and macro elements: iron, magnesium, potassium, calcium, phosphorus, copper, sodium, sulfur, chlorine, fluorine and zinc. Thanks to this, pumpkin is able to improve vision, digestion and brain activity, stabilize the work 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 the use of 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 the use of raw pulp.
What is hidden under a dense pumpkin peel is always a surprise when it comes to buying a whole vegetable. But it is in this form that it is recommended to purchase it - it is more hygienic than pieces cut by others, and makes it possible to make sure that the fetus was not affected by diseases. It just needs to be carefully assessed. appearance bark and tail.
The peel of a moderately ripe pumpkin should not be impenetrable, like the bark of a tree. In this case, the inside may be overdried or, conversely, watery, 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. Thus, the seller can mask the immaturity of the vegetable. And if you intend to keep the fetus for some time, then the absence of the stalk can shorten this period. And, of course, on the surface of the peel there should be no signs of damage, cracks, stains and mold.
It is important to make sure before buying that the pumpkin is not ornamental and you are buying one of the edible varieties: firm-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 squash or a huge pear, and 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 sugary varieties. In addition, you can save such vegetables until late winter.
And, finally, no matter how attractive huge pumpkins look, it is better to choose medium-sized fruits for making 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 cook a variety of pumpkin salads at least every day. We offer several proven options.
It is no coincidence that the word "cocktail" is present in the name of this dish. Thanks to the multi-colored ingredients, it looks simply enchanting. And to emphasize this effect, salad is served in bowls or glasses, preferably transparent ones. Each of the components is extremely useful for the body, and the combination of such products is just a storehouse of vitamins.
For 10 servings you need to stock:
- 500 g chicken breast;
- 300 g of peeled pumpkin;
- 150 g of 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 the addition of half the volume of olive oil. Remove the cooked meat and lightly fry the pumpkin here. Lettuce leaves are laid out in bowls and put on them a mixture of pieces of chicken breast, pumpkin and thin rings of red onion.
Some lettuce leaves can be torn and mixed into salad mix, which we fill with the remaining olive oil, balsamic vinegar, salt and pepper. Decorate this splendor with lime slices and let stand for a while before serving.
with radish
An important component of this recipe is green radish, one of the most useful vegetables, especially in the winter-spring period of beriberi. It must be taken in an equal volume with a pumpkin (about 200 g each), peel and grate both vegetables on a coarse grater, pour over 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.
It is better to eat such a salad immediately; 20 minutes in the refrigerator is enough for soaking.
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 with a coarse grater and season the chips with a mixture of currant and lemon juices. Put 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 make an ideal duet in a salad that is simple, like everything ingenious. For a pound of pumpkin pulp, you need 2 tbsp. spoons of honey. Chopped walnut kernels in the amount of 2 tbsp. spoons are needed for decoration and fullness of taste.
Large pieces of pumpkin in a deep bowl should be half filled with water, boiled 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 with honey.
With apples and melon
Amazing melon aroma and subtle apple sourness create the originality of the taste of this dish.
For optimal balance, you need to take:
- 200 g of pumpkin and melon pulp;
- 300 g of 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 laying thin slices of lemon around the perimeter.
Another multi-colored salad, but already a layered structure.
It includes:
- 500 g of beets;
- 300 g pumpkin;
- 2 ripe;
- 75 g fresh green spinach;
- 30 g of pine nuts;
- 30 ml of olive oil;
- 20 ml balsamic vinegar;
- half a lemon;
- pepper and salt.
Beets must be boiled and cooled in advance. Sprinkle coarsely chopped pumpkin with olive oil and bake in the oven for 40-50 minutes at 180 degrees. In the meantime, lightly dry roast the nuts.
In different containers we prepare components for puff salad. 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, salt and pepper and, finally, stir in half the roasted nuts.
We also grate the avocado on a coarse grater and season with a drop of olive oil, lemon juice, salt and pepper. Next, lay the layers: spinach leaves, beetroot layer, pumpkin layer, beetroot again and finally avocado layer. The final chord is a topping of the remaining pine nuts.
From sauerkraut and cranberries
The tart cranberry gives a refreshing taste to the delicate pulp of the vegetable, which, however, can be replaced with pomegranate seeds. Berries will need 100 g per 150 g pumpkin, as well as 250 g sauerkraut and a small bunch of parsley leaves.
Grind raw pumpkin on a grater, and cabbage with a knife. Mix these ingredients with the addition of mashed cranberries, pomegranate or pomegranate juice. You can refuel to taste - your favorite vegetable oil or mayonnaise, and sprinkle with chopped parsley on top.
For hearty meal with a high protein content, 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, greens to taste are required.
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 must be mixed with cottage cheese and sour cream, and then put on a bed of lettuce leaves, sprinkled with herbs and decorated with tomato slices.
With onions and eggs
Need:
- 200 g raw pumpkin;
- 2 boiled eggs;
- 2 onions;
- sour cream or butter for dressing;
- greens.
Coarsely grated pumpkin and thinly chopped onion are mixed with eggs, chopped on a grater or manually. Salt the mass, 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 it on the table.
With arugula and bacon
cooking it culinary masterpiece will require:
- 600 g pumpkin;
- 150 g smoked bacon;
- 100 g of arugula;
- 60 g parmesan;
- 2 teaspoons of capers;
- 1 st. l. granular mustard;
- 4 tbsp. l. olive oil;
- 1 st. l. honey;
- 2 tsp balsamic vinegar;
- salt and black ground pepper.
Bake the pumpkin, peeled from crusts and seeds, in the oven until semi-soft (for this, 20 minutes of baking at 180 degrees is enough). At this time, you can grate the parmesan 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 to a paper towel.
Remove the pumpkin from the oven, cool, cut into cubes, put in a salad bowl and add parmesan, bacon and capers, salt and pepper to taste, and put the whole or torn arugula leaves on top. It remains to mix olive oil, mustard, honey for dressing, balsamic vinegar, stir thoroughly with a fork, pour over the salad and mix everything together again gently, but thoroughly.
Conclusion
Having prepared several salads, you can be sure that pumpkin dishes are quick and tasty. After all, even the 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 double boiler: 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.
There is nothing better than salad made from fresh seasonal vegetables, especially if they are juicy butternut squash and sweet crunchy carrots. Someone may argue that it will be much tastier and healthier to eat them separately, but this is not entirely true - together these vegetables are a real vitamin bomb, and besides, they incredibly improve your mood with their cheerful orange color. Cooking pumpkin salad with carrots!
"Orange mood"
If you understand that it will be incredibly difficult for you to eat vegetables raw (for example, the diet does not allow), then do not suffer - bake them in the oven. from baked vegetables will be slightly less useful than from fresh ones, but still preferable to many other cold appetizers.
pumpkin salad recipe
Ingredients:
- pumpkin pulp - 250 grams,
- raw carrots - 1 pc. (about 150 grams),
- garlic - 2 cloves,
- low-fat mayonnaise 1-2 tablespoons,
- fresh dill, salt, ground black pepper - to taste,
- sesame seeds - for serving.
Cooking process:
Peel pumpkin and carrots and rinse in cold water.
Grate the prepared vegetables on a coarse grater, add finely chopped dill to them and mix everything. For convenience and speed, you can not rub pumpkin and carrots by hand, but use an electric meat grinder or a blender with special attachments for chopping vegetables.
Squeeze the peeled garlic cloves through a garlic press and add to the salad together with low-fat mayonnaise.
Undoubtedly, it will be much more useful to use sour cream or vegetable oil for salad dressing, but if you or your family insist on mayonnaise, then it is better that it be homemade and freshly prepared.
Thoroughly mix the combined components, add salt and black pepper to taste, and then put the salad in a bowl and serve. Garnish the already colorful pumpkin salad with sesame seeds and fresh herbs before serving. There is vegetable dish preferably immediately after cooking, as the pumpkin releases juice very quickly.
Compound:
pumpkin - 100-150 gr.,
garlic - 2-3 cloves,
processed cheese- 1 PC.,
mayonnaise - to taste.
Pumpkin- this is very healthy vegetable. There are more than 50 varieties of pumpkin, which can weigh a little less than a kilogram in the smallest, and up to 250 kilograms in the largest pumpkin.
In spite of a large number of varieties of pumpkin, they taste very similar. Pumpkins with dark orange flesh are considered the best. Pumpkins contain a lot of beta-carotene. By the amount of carotene, pumpkin is similar to carrots. Small pumpkins have more pulp and less fiber, and are also more palatable. Therefore, buy pumpkins weighing 3 to 5 kilograms. It is necessary to choose heavy pumpkins without damage to the peel.
There are many recipes for cooking dishes with pumpkin. Today we bring to your attention step by step recipe cooking pumpkin salad with garlic. This pumpkin salad recipe was suggested by my colleague Vitaly, who visits our site very often.
is delicious and unusual salad, which is an analogue of carrot and cheese salad. The recipe for this salad is very simple. The salad is prepared in a short time, so the recipe will be of interest to those housewives who want to replenish their menu with quick and practical recipes.
turns out sharp. It can be used as a universal snack for various meat and hot dishes.
Cooking pumpkin salad with garlic.
Cooking pumpkin salad with garlic you need to start by peeling the pumpkin. If you have whole pumpkin, then it must be cut, cleaned of seeds and fibers. Then cut off the desired piece of pumpkin and peel.
Next, grate the raw pumpkin on a coarse grater.
Then grate the processed cheese on a coarse grater and combine with pumpkin.
Now add the garlic, which needs to be peeled and passed through a press.
And in the end, season the salad with mayonnaise.
Mix everything well. Place the salad in the refrigerator for a while.
Pumpkin rightfully occupies one of the central places in the menu of connoisseurs of a healthy lifestyle, especially during the vegetable season, in autumn. But, due to the fact that the pumpkin is perfectly stored, it can be cooked and eaten all year round. But did you notice? Much more often cookery offers recipes baked pumpkin than, for example, raw pumpkin salads. True admirers of this vegetable know that pumpkin is tasty not only in baked form, fresh pumpkin salads can compete with any snack on the table.
Pumpkin looks expressive and colorful in the most different dishes. Pumpkin is used to prepare many second courses and snacks, and little attention is paid to its raw state options. And how tasty and healthy is a pumpkin salad with an apple, a salad with pumpkin and carrots, a mixed salad with assorted vegetables, etc.!
Experts advise cooking pumpkin and salads with it for those who want to lose weight. Try replacing your usual pasta and potatoes with pumpkin salad with any of your favorite ingredients. Excess weight goes away along with a feeling of hunger, and this is what diet lovers, especially women, strive for. Noteworthy pumpkin salad with apples and carrots, this is the most delicious pumpkin salad. The recipe for this appetizer is different variants they are worth studying.
And it is not necessary to add raw pumpkin to the salad, baked pumpkin salad is also good and healthy, but at the same time it allows you to feel new taste sensations. An interesting recipe for pumpkin salad with cheese, which perfectly sets off and emphasizes the taste of the vegetable itself.
Not everyone has the opportunity to stock up on pumpkin in sufficient quantities, so it is important to master the recipes for various preparations with this vegetable. Pumpkin salad for the winter is also popular, like other snacks from it, including jam. delicious salad from a pumpkin for the winter will have to go to the yard after the end of the season fresh vegetables, it will surely be highly appreciated by you and your household.
Try to cook a pumpkin salad right now, take the recipe on our website, any of its options is good and healthy. I would also like to recommend looking at photos of ready-made pumpkin salads. The photo helps a lot to make this dish correctly and serve it in a quality manner. First advice from experienced chefs who know how to cook pumpkin salad - a recipe with a photo!
And here are some other tips:
Ripe raw pumpkin has a rather expressive taste, so other salad products must be selected carefully;
For salads with pumpkin, use an apple, celery root, quince, carrots, grapes;
It is better to fill pumpkin salads with vegetable oil or a mixture of vegetable oil and vinegar, you can use yogurt;
Raw pumpkin for salad is better to grate;
Boiled pumpkin should be used in warm salads with meat and seafood. In such salads, pumpkin is cut into cubes or slices;
Boil pumpkin for salads for 10 minutes, its pulp should remain quite dense. Before cooking, the vegetable is cut into cubes;
Before cooking, the pumpkin must be properly processed: remove seeds and fibers;
When baking pumpkin, it is better to leave the peel, it can be peeled before cooking the salad;
Seeds are conveniently removed with a regular tablespoon. Note also that pumpkin seeds can be used in salads, just as walnuts and sunflower seeds can;
For preparations, especially sweet ones, nutmeg pumpkin is better suited, which is sweeter and more aromatic than usual.
Sunny, bright, colorful pumpkin - the queen of any village garden. A real rural housewife knows that this plant is useful in every sense and can cook a lot with it. delicious meals. But in the city, unfortunately, the pumpkin is not very popular. Of course we all know about pumpkin porridge, which mothers and grandmothers spoiled us with, well, and a couple of simple dishes, where there is an orange beauty. Therefore, few women cook pumpkin, they do not even realize that such a simple dish as pumpkin salad has so many varieties that each family member will be satisfied with the dishes served at the table.
If you think that pumpkin salad recipes are monotonous and banal, you are deeply mistaken. Today we will dispel your doubts and provide recipes for ten great dishes that will undoubtedly take their place on your dining table. But first, let's deviate a little from the topic and consider the process of preparing pumpkin for making salads.
Processing pumpkin before use
Salad can be made from raw, baked or boiled pumpkin. Recipes containing baked pumpkin are good for losing weight ladies, they will help you comfortably “survive” the diet. Bake it in the oven, pre-cut into small slices. You need to cook the pumpkin for 10-15 minutes, no more, since the pulp should remain quite dense. Before cooking, the product is cut into cubes.Before any of the cooking methods, the pumpkin must be processed. Remove seeds and fibers. If you are going to bake a pumpkin, it is better to leave the peel, you can peel it right before cooking the salad. Seeds are best removed with a regular spoon. By the way, pumpkin seeds can also be used in cooking, along with walnuts and sunflower seeds. 
Raw Pumpkin Recipes
Pumpkin salad with apples and honey
You will need:- 300 grams of raw pumpkin,
- 200 grams of apples,
- 100 grams of May honey.
Salad with nuts and apples
You will need:- 300 grams of raw pumpkin,
- 200 grams of apples,
- juice and zest of 1 lemon
- 1 tablespoon honey, if you don't have it, you can use granulated sugar,
- 50 grams of peeled walnuts.
Salad with pumpkin and tomatoes
You will need:- 300 grams of raw pumpkin,
- 300 grams of ripe, dense tomatoes,
- small bulb,
- bunch of green lettuce
- salt and allspice taste,
- mustard spoon,
- 50 grams of any vegetable oil.
Recipes with boiled pumpkin
Salad of boiled pumpkin and pickles
You will need:- 200 grams of lightly salted cucumbers,
- 300 grams of boiled pumpkin,
- 1 head of onion,
- 50 grams of vegetable oil,
- 30 grams of vinegar 9 percent,
- salt and pepper,
- bunch of parsley.
Garlic and pumpkin salad
You will need:- Half a kilo of boiled pumpkin,
- 6 garlic cloves,
- 30 grams of vinegar,
- 30 grams of soy sauce,
- 50 grams of vegetable oil,
- pepper, optional.
We clean the pumpkin, cut it into slices and lower it into a pot of boiling water. Cook for about seven minutes over low heat. We cool the cooled pumpkin, cut into cubes and mix with garlic, previously finely chopped. Refueling soy sauce and vinegar, if desired, you can pepper. We heat the vegetable oil and pour it into the salad, serve it to the table. 
Roasted Pumpkin Salad Recipes
Baked pumpkin with vegetables
You will need:- 100 grams of white cabbage,
- 300 grams of baked pumpkin,
- 100 grams of potatoes,
- 200 grams of tomatoes,
- one bulb,
- bunch of parsley,
- vegetable oil, salt, cumin.
Similar recipes involve laying out layers on a dish. First, half a pumpkin, then cabbage, potatoes, onions, tomatoes. Lay the rest of the pumpkin on top. We add a little salt to each of the layers and sprinkle with vegetable oil. We decorate the salad with vegetables and pumpkin parsley.
Salad of pumpkin and bean curd
You will need:- 400 grams of pumpkin,
- 200 grams of bean curd,
- half a spoonful of ground black pepper,
- 2 teaspoons cumin seeds, roasted
- a spoonful of vinegar and coriander.
Baked pumpkin with olives
You will need:- 50 grams of pitted olives,
- 300 grams of pumpkin,
- 3 tablespoons oregano leaves, finely chopped
- olive marinade,
- olive oil,
- black pepper to taste.
As you can see, pumpkin salad recipes are very diverse, for every taste and color. Yes, and they are prepared quite simply, so you can pamper your family with a new dish every day. Salad with pumpkin is not only tasty, but also very healthy, especially as a side dish for meat dishes.
Nutritionists recommend pumpkin and recipes with it to those who want to lose weight. Therefore, you can safely replace the usual pasta and potatoes with a pumpkin salad with any ingredients you like. And the weight will not be gained, and the feeling of hunger will fade into the background, and this is precisely what is so important for those who want to lose weight.