Today, more than 50 types of pumpkin varieties are known, the taste of which is very similar to each other. The best vegetables are those with dark orange pulp; they contain vitamins A, E, C, and beta-carotene. To prepare the salad, it is better to use vegetables weighing 3-5 kg, without scratches on the peel.

You can prepare a pumpkin salad from baked, raw, or boiled forms. It is used baked, cut into slices in Lenten dishes. You need to bake for 35 minutes, in the peel, which is removed only after that. Boil it, after cutting it into cubes, for about 15 minutes, while the pulp itself should retain its density.

Advice: “With any cooking method, you need to remove all seeds and fibers.”

Round-shaped vegetables should be cut into slices, like a watermelon, peeled from the seeds, and the pulp removed from the peel.

The boiled version can be replaced with baked one. Where the use of raw pumpkin is necessary, as indicated in the recipe, you can use zucchini instead.

Pine nuts and hazelnuts are additionally added to the pre-baked pumpkin salad. You can safely add nuts and seeds, even if they are not in the recipe.

Basics of making pumpkin salads

Pumpkin is one of the common vegetables that grows in every garden without requiring special care. Being very tasty and healthy, it can serve as the basis for creating desserts and salads. Among other things, it can be bought in stores in any season, where it is always especially cheap.

Advice: “The taste depends on the variety; as a rule, the taste should be sweetish, which gives the pumpkin salad a special piquancy.”

Preparing the products and utensils needed for the salad

If you need boiled pumpkin to make a salad, then it is advisable not to cook it in the usual way, but to follow this recommendation - steam the peeled pieces in hot water, covering it with a lid.

If you are planning to make a vegetable salad from baked pumpkin, then you can bake other vegetables included in it. Bake at 180 degrees.

The choice of dishes in which to serve pumpkin salad depends on its type.

The dessert is best served in crystal, ceramic bowls, divided into separate portions. If the salad consists of many ingredients and does not taste sweet, then you can put it on a large, flat plate. Before laying it out, you can decorate it with a variety of edible greens; such a colorful look will lift the spirits of the guests at the table.

Pumpkin salad recipes

Quite often, in cookbooks there are recipes exclusively from baked, boiled forms of pumpkin. Don't be afraid to experiment and try a salad made from this vegetable in its raw form. Moreover, it will be useful for the body, since it is not subjected to heat treatment. Don’t doubt it will be received with a bang by both adults and children.

Salad recipe with raw pumpkin, tomatoes, cottage cheese

Products, in grams:

• cottage cheese in grains, low-fat consistency (200);
• pumpkin (300);
• onion - 1 pc., small size;
• tomatoes -2-3 pcs;
• hard cheese (150);
• parsley, sour cream, salt

Preparation method:

The pumpkin should be peeled, seeded, grated and (or) cut into large pieces (at your discretion). Wash the tomatoes, remove the stems, cut into thin slices. Chop the onion into half rings, thinly. Grate the cheese using a fine-tooth grater and chop the herbs. After that, mix all the resulting products. Divide the cheese into two parts. Place the first part of the cheese (more) into the salad, and sprinkle the second (smaller) part of the cheese onto the pumpkin salad before serving.

Recipe for pumpkin salad with raisins and apples

Everyone loves to indulge in sweets, from young to old. But, as you know, eating sweets is harmful to health. You can replace sweets and puddings that are harmful to the body with equally, and sometimes more, tasty and healthy desserts. The only negative is that pumpkin salad should not be eaten by patients diagnosed with diabetes, as it increases blood sugar levels.

Products, in grams:

• dried grapes (raisins) -100;
• sweet to taste, medium in size, apples - 2-3 pcs;
• pumpkin -400;
• natural honey

Preparation method:

The pumpkin, pre-baked in the oven, needs to be cut into small square pieces. Apples can be used either fresh or baked (up to your preference). You can bake apples and pumpkin for about 15 minutes at a temperature set to 180 degrees Celsius. After that, cut the apples into square, small pieces. Wash the raisins (dried grapes) thoroughly, then pour hot water over them for about half an hour. And finally, mix all the products, adding two or three tablespoons of natural, not thickened honey.

Mediterranean salad recipe

Pumpkin is a product that goes well with fruits and other vegetables, but also with seafood. If you haven't tried these before, try making this unique and delicious pumpkin salad.

Products, in grams:

• pumpkin (300);
• squid (300);
• unsweetened apples 2-3 pcs.;
• fresh cucumber 2-3 pcs.;
• for refueling:
• - walnuts (50),
• - almonds (50),
• - sour cream (200),
• - salt.

Preparation method:

Cut the pumpkin into medium square pieces, put it in a pan, add hot water, then cover the pan with a lid. Leave to steam for half an hour.

Peel the squid from the film and wash. On the stove, bring the water to a boil, put the squid in there, and leave to cook for 2-3 minutes. It is not advisable to keep squids in boiling water for longer, as they will lose all their juiciness and softness. Salt the water a little to your taste. Cut the cooked squid into thin strips.

Wash the apples, remove all seeds and stems, finely chop or grate.

Wash the cucumber, peel it, cut into thin slices.

Start making salad sauce - chop the nuts using a blender, add sour cream and salt. Mix the ingredients, then season them with sauce. The salad is ready to serve!

The presented recipes will help you create exquisite masterpieces of culinary art from simple ingredients.

Pumpkin salad with apple and carrots lifts your spirits and charges you with vitamins for the whole day. To prepare this dish, you do not need to buy any special ingredients, since the salad is prepared from ordinary ingredients.

A salad of pumpkin, apple and carrots can be not only a simple cold appetizer, but also a complete dinner for those who like light evening meals.

Pumpkin is a unique product in terms of its content of useful microelements. This root vegetable contains fiber, potassium and calcium. Thanks to the huge amount of fiber, the gastrointestinal tract is cleansed and waste and toxins are removed from the body.

Most variations of this dish are not subjected to heat treatment, so all the beneficial substances are preserved as much as possible. These options are suitable for adherents of vegan and raw food diets.

Also, this salad should be included in the diet of obese people and people who have problems with the cardiovascular system.

How to make pumpkin salad with apples and carrots - 15 varieties

There are many variations of this dish. However, the classic version of the salad will be an ideal side dish for meat, fish or legumes.

Ingredients:

• Pumpkins - 250 g.,
• Carrots - 200 g.,
• Apples - 150 g.,
• Salt and spices - to taste.

Preparation:

It is necessary to cut off all the skin from the pumpkin and remove the seeds. Then rinse under running cold water.

The carrots should also be peeled and rinsed under water.

Grate the root vegetables. It is advisable to choose thin graters so that the fibers are not so hard.

Rinse the apples well under water. Then grate the apples and add to the rest of the vegetables.

It is better to choose cold-pressed olive oil, as it retains more nutrients. During heat treatment, some vitamins and minerals lose their beneficial qualities.

Before serving, season with olive oil. Spices and salt to taste.

Lemon contains many beneficial acids that are necessary for the normal functioning of the human body.

Ingredients:

• Pumpkins - 400 g.,
• Carrots - 250 g.,
• Apples - 200 g.,
• Lemon - 1/2 fruit.,
• Cold pressed olive oil - 30 ml.,
• Salt and spices - to taste.

Preparation:

Rinse the peeled pumpkin and carrots under running water. Remove seeds from pumpkin. Then grate and place in a bowl.

Wash the apples under water. Peel the apples and cut them into small pieces. Then add to the pumpkin and carrots.

Season the ingredients with olive oil. Add salt to taste. Squeeze the juice from the lemon.

Young greens contain a huge amount of useful microelements that are necessary for the functioning of the body. Children especially need greens for normal growth and development.

Ingredients:

• Pumpkins - 400 g.,
• Carrots - 250 g.,
• Apples - 200 g.,
• Fresh dill - 50 g.,
• Young onion - 50 g.,
• Cold pressed olive oil - 30 ml.,
• Salt and spices - to taste.

Preparation:

Wash vegetables under running water. Peel and grate. Remove seeds from pumpkin.

Wash the apples. Peel and cut into small slices. Add to root vegetables.

Season with olive oil and stir. Add salt as desired.

This dish is ideal for people who watch their diet and figure.

Ingredients:

• Pumpkin - 500 g.,
• Carrots - 200 g.,
• Apples - 200 g.,
• Salt and spices - to taste

Preparation:

Peel the pumpkin and remove the seeds. Peel the pre-washed carrots. Then grate all the root vegetables.

Wash the apples and cut into large cubes. Add to salad.

Add salt to taste.

Every year there are more and more vegetarians and vegans. Veganism is one of the most fashionable trends.

Ingredients:

• Pumpkins - 400 g.,
• Carrots - 250 g.,
• Apples - 200 g.,
• Soy sauce - 20 ml.,
• Salt and spices - to taste.

Preparation:

Grate the pre-peeled pumpkin and carrots. Place in a separate bowl.

Peel the apples and grate them as well. Then add to the rest of the ingredients.

Season the salad with soy sauce. Add salt and spices to taste.

Pumpkin is a product unique in its composition and taste. This root vegetable can be consumed not only raw, but also baked.

Ingredients:

• Pumpkins - 500 g.,
• Carrots - 250 g.,
• Apples - 200 g.,
• Vegetable oil - 35 ml.,
• Salt and spices - to taste.

Preparation:

Wash the pumpkin and remove the seeds; it is not necessary to remove the peel. Cut into large cubes and put in the oven for 15-20 minutes at 180 degrees. Then remove from the oven, let cool and cut into fairly large cubes.

Wash, peel and finely grate the carrots. Add to pumpkin.

Wash and grate the apples. Add to other products.

Season with vegetable oil. Add salt and spices as desired.

This salad option will not leave anyone indifferent. Even gourmets with the most refined and refined taste will like it.

Ingredients:

• Pumpkin - 400 gr.,
• Apples - 200 gr.,
• Carrots - 200 gr.,
• Celery root - 1 pc. medium size,
• Walnut and cashew kernels - 150 gr.,
• Juice from 1/2 lemon,
• Cinnamon - 1/4 tsp,
• Cardamom - 1/4 tsp,
• Raisins optional
• Salt as desired.

Preparation:

The pumpkin must be washed and cleared of skin and seeds. Then grate on a fine grater. Place in a bowl.

The carrots should be peeled, washed and finely grated. Add to bowl.

You need to peel the apples. Then grate it too. Place in root vegetables.

Remove hard veins from walnuts. Grind and add to the dish.

Wash the celery root well and cut into small pieces. Transfer to a cup.

Season the entire dish with lemon juice. Add cinnamon and cardamom to taste. Mix everything well.

Spices are very popular in the modern world. They not only complement the dish, but also give it a special taste. Spices go especially well with pumpkin.

Ingredients:

• Pumpkin - 300g.,
• Apples - 200 gr.,
• Carrots - 200 gr.,
• Vegetable oil - 30 ml.,
• Coriander - 1/4 tsp,
• Ground pepper - 1/4 tsp,
• Dried basil - 1/4 tsp,
• Salt - 1 whisper.

Preparation:

Peel the pumpkin and remove the seeds. Lubricate the root vegetable with vegetable oil and sprinkle with spices. Then put in the oven for 15-20 minutes at 180 degrees. When the pumpkin has cooled, finely chop it. Place in a bowl.

Grate peeled and cored apples. Add to vegetables.

This variation of the dish attracts with its unusual taste combinations of fresh root vegetables and salted vegetables. This salad is perfect for a homemade feast.

Ingredients:

• Pumpkin - 350 gr. ,
• Apples - 200 gr.,
• Carrots - 200 gr.,
• Canned vegetables - 200 gr.,
• Vegetable oil - 30 ml.,
• Salt to taste.

Preparation:

The pumpkin needs to be cut into relatively large pieces. Place in a bowl.

Cut the pickled cucumbers into square cubes and add to the salad. The pickled onion needs to be cut into half rings.

Season the salad with vegetable oil. Add salt and spices to taste.

Cheese is the perfect addition to almost any dish. This salad option will be especially appreciated by lovers of unusual combinations and lovers of culinary experiments.

Ingredients:

• Pumpkin - 150 gr. ,
• Apples - 150 gr.,
• Carrots - 150 gr.,
• Vegetable oil - 30 ml.,
• Hard or semi-hard cheese - 100-150 gr.,
• Spices as desired
• Salt to taste.

Preparation:

Rinse the pumpkin and remove the skin. Remove the seeds from inside and grate.

Wash the carrots, peel and finely grate. Add to pumpkin.

Peel the apples and chop them on a grater. Add to vegetables. Mix everything.

Grate the cheese or finely chop it. Sprinkle the salad on top and microwave the dish for 3-5 minutes or just stir.

White beans contain a huge amount of vegetable protein, which is so necessary for humans. Especially for people who follow a plant-based diet.

Ingredients:

• Pumpkin - 350 gr. ,
• Apples - 200 gr.,
• Carrots - 200 gr.,
• Canned white beans - 150-200 gr.,
• Vegetable oil - 30 ml.,
• Cherry tomatoes - 100-150 gr.,
• Salt to taste.

Preparation:

Finely grate the peeled pumpkin and carrots.

Apples also need to be chopped.

Wash the cherry tomatoes and cut them in half. Add to the rest of the dish.

Add beans and season with oil. Mix everything and add salt.

Cottage cheese contains a lot of calcium and other useful substances. However, this dairy product has unique taste qualities.

Ingredients:

• Pumpkin - 300-400 gr. ,
• Apples - 200 gr.,
• Carrots - 200 gr.,
• Unsweetened curd mass or cottage cheese 5-9% - 150-200 g.,
• Sour cream 20% - 50 gr.,
• Salt and spices - to taste.

Preparation:

Wash and grate the pumpkin. Get rid of the seeds.

The combination of animal protein and fiber is what you need for a properly balanced diet. This option is just right for those who watch their diet.

Ingredients:

• Pumpkin - 300-400 gr. ,
• Apples - 200 gr.,
• Carrots - 200 gr.,
• Sour cream 20% - 50 gr.,
• Chicken breast -200 gr.,
• Salt and spices - to taste.

Preparation:

Wash and grate the pumpkin. Remove the seeds from inside. Transfer to a cup.

Rinse the carrots under water and chop. Add to pumpkin.

Peel the apples and grate them.

Mix the curd mass with sour cream and mash the curd well. Next, season the salad, mixing well.

Cook the chicken breast for 15-20 minutes. Then cut into squares and add to the dish.

Season the salad with sour cream and mix well.

This variation is ideal for those who spend a lot of time in the gym. The salad will perfectly help your muscles recover after an intense workout.

Ingredients:

• Pumpkin - 150 gr.,
• Carrots - 150 gr.,
• Apples - 150 gr.,
• Cheese - 100 gr.,
• Sesame - 2 tsp,
• Flax seeds - 1 tsp.

Preparation:

Grate the peeled carrots and pumpkin.

Chop apples without peel. Then mix with vegetables.

Then grate the cheese. And add to the rest of the ingredients.

Cabbage contains a huge amount of fiber, which helps remove waste and toxins from the body.

Ingredients:

• Pumpkin - 300-400 gr. ,
• Apples - 200 gr.,
• Carrots - 200 gr.,
• White cabbage - 250 gr.,
• Juice from 1/2 lemon.

Preparation:

To prepare a pumpkin salad quickly and tasty, recipes for an original appetizer and all sorts of practice-tested ideas will help you create it at its best. Such culinary compositions are not only tasty and appetizing, but also characterized by an impressive list of beneficial properties.

How to make pumpkin salad?

If you want to make your own pumpkin salad, recipes for such a dish and tips on how to implement the technology will help you cope with the task efficiently and tasty.

1. The pumpkin is peeled, seeds and accompanying pulp removed and cut into slices according to the requirements of the selected recipe.
2. Vegetables for salad are used raw or baked.
3. Pumpkin pulp harmonizes perfectly with fresh vegetables, herbs, cheese and even meat.
4. The taste becomes more pronounced if you add aromatic dried herbs or fresh herbs to the dish.

Raw pumpkin salad

An easy-to-make vegetable salad with pumpkin is the perfect addition to your everyday meal, filling it with important vitamins and minerals. You can use sour cream as a dressing or replace the product with lower-calorie natural yogurt. The pumpkin pulp is grated or cut into thin slices using a vegetable peeler.

Ingredients:

• fresh pumpkin – 200 g;
• cucumbers – 2 pcs.;
• carrots – 80 g;
• greens – 0.5 bunch;
• salt, sugar, pepper - a pinch;
• sour cream – 100 g.

Preparation

1. Pumpkin, carrots and cucumbers are grated or cut into thin slices and strips.
2. Add chopped herbs, salt, ground pepper, sugar.
3. Season the fresh pumpkin salad with sour cream, mix and serve immediately.

Salad with baked pumpkin

If you don’t like the taste of raw vegetables, you can make a simple oven-baked pumpkin salad. The composition of the dish in this case is complemented by zucchini, beets and onions, which are placed on a baking sheet along with the base product. Lightly roasted pine nuts and fresh herbs will add a special twist.

Ingredients:

• pumpkin, beets and zucchini - 250 g each;
• red salad onion – 2 pcs.;
• pine nuts – 1 handful;
• greens – 0.5 bunch;
• salt, pepper, olive oil - to taste.

Preparation

1. Pumpkin pulp, peeled beets and zucchini are cut into large slices and placed on a baking sheet.
2. Peeled and cut onions into large slices are placed on the sides.
3. Spray the vegetable slices with oil and bake for 40 minutes at 180 degrees.
4. Place the baked vegetables on a plate, sprinkle with herbs and nuts.
5. Season the salad with baked pumpkin with oil, salt and pepper.

Pumpkin salad with apple and carrots

To prepare pumpkin salad quickly and tasty, recipes without heat treatment are ideal for this purpose. The version of the dish with apples and grated carrots will be the most healthy. Fruit slices will not darken or lose their appetizing appearance if you sprinkle them with a little lemon juice.

Ingredients:

• pumpkin, apples and carrots – 150 g each;
• hard cheese – 50 g;
• lemon juice and olive oil – 40 ml each;
• mustard – 1 tbsp. spoon;
• salt - to taste.

Preparation

1. Peeled pumpkin, apples and carrots are cut into thin strips.
2. Apple slices are immediately sprinkled with lemon juice.
3. Combine the components in a common container.
4. Mix mustard with oil and salt, season the pumpkin and apple salad with the mixture and serve immediately.

Pumpkin salad with cheese

You can prepare an exquisite delicious pumpkin salad based on the recommendations of the following recipe. In this case, the vegetable pulp is supplemented with spicy spices, fried in a frying pan, and then additionally baked in the oven. A good accompaniment to the base product would be soft cheese and lettuce.

Ingredients:

• pumpkin – 0.5 kg;
• feta cheese – 100 g;
• ground coriander and cumin – a pinch each;
• lemon juice – 1 tbsp. spoon;
• honey – 1 teaspoon;
• butter – 50 g;
• salt, pepper - to taste.

Preparation

1. Cut the pumpkin pulp into large cubes, season with coriander, cumin, pepper and salt, then fry on all sides in butter over high heat in a frying pan for several minutes.
2. Transfer the slices into a mold and bake at 180 degrees for 10 minutes.
3. Place the baked vegetable on a plate with lettuce leaves and add cheese cubes.
4. Mix honey with olive oil and lemon juice.
5. Pour the resulting dressing over the salad with pumpkin and feta cheese.

Pumpkin and beet salad

A great addition to any table would be raw pumpkin and boiled beets. The vegetable components are complemented by chopped pre-steamed dried fruits, which will fill the dish with a new rich taste and add an impressive share of useful and nutritional properties.

Ingredients:

• pumpkin – 200 g;
• boiled beets – 100 g;
• dried apricots and prunes – 60 g each;
• sour cream, natural yogurt or vegetable oil – 60 g;
• salt, pepper, pumpkin seeds - to taste.

Preparation

1. Pumpkin pulp is cut into thin strips or passed together with boiled beets through a Korean grater.
2. Add prepared dried fruits, add salt to the salad, pepper, season with sour cream, sprinkle with pumpkin seeds.

Salad with pumpkin and chicken

A delicious and nutritious pumpkin and chicken breast salad can be prepared for a festive feast or you can surprise your household with an exquisite and original dish on weekdays. Chicken can be boiled or fried in oil, after marinating in your favorite spices. The spiciness of the snack is adjusted by changing the amount of hot pepper.

Ingredients:

• pumpkin – 400 g;
• chicken breast – 300 g;
• coriander and chili - to taste;
• olive and sesame oil – 40 ml each;
• soy sauce – 30 ml;
• garlic – 2 cloves;
• lime juice – 2 tbsp. spoons;
• greens – 1 bunch;
• salt, pepper - to taste.

Preparation

1. Season the pumpkin pulp with salt, ground black pepper, coriander and chili, sprinkle with vegetable oil and place in the oven for 20 minutes.
2. Chicken is boiled with spices or fried, cut into slices.
3. Mix two types of oil, soy sauce, herbs, garlic, lime juice and chili.
4. Combine pumpkin and poultry, season with the resulting dressing and serve.

Pumpkin and arugula salad

A salad with pumpkin and vegetables will be even healthier if you add arugula and dried cranberries. As a vegetable mix, you can use bell peppers, leeks, cherry tomatoes or other ingredients of your choice, supplementing the composition with crumbled feta if desired. Instead of balsamic vinegar, you can use wine or apple vinegar, adding a pinch of dried herbs to the salad.

Ingredients:

• pumpkin – 400 g;
• arugula – 1 bunch;
• bell pepper and leek – 0.5 pcs each;
• cherry – 3-5 pcs.;
• dried cranberries and pumpkin seeds - 2 tbsp. spoons;
• olive oil – 3 tbsp. spoons;
• balsamic vinegar - 1 tbsp. spoon;
• honey – 0.5 tbsp. spoons;
• salt pepper.

Preparation

1. The chopped pumpkin is sprinkled with oil, seasoned with salt and pepper and baked for 30-35 minutes at 220 degrees.
2. In a salad bowl, mix arugula with chopped peppers, leeks, cranberries and seeds.
3. Place pumpkin and cherry halves on top and pour a dressing of honey, oil and vinegar over everything.

Warm pumpkin salad

If you want to cook with pumpkin, recipes with soft cheese will please you more than usual. Despite the laconic composition of the dish, its taste will surprise you with its rich palette and richness. Classic feta can be supplemented with slices of blue cheese, placing them along with the other ingredients on a dish.

Ingredients:

• pumpkin – 400 g;
• feta cheese – 200 g;
• Radicchio and Corn salad – 200 g;
• olive oil – 6 tbsp. spoon;
• wine vinegar - 1-2 tbsp. spoons;
• Dijon mustard – 0.5 tbsp. spoons;
• salt pepper.

Preparation

1. The pumpkin is cut, seasoned with salt, pepper, vegetable oil and baked at 200 degrees for 15 minutes.
2. Lettuce leaves are placed on a dish, pieces of feta and pumpkin slices are distributed on top.
3. Mix mustard with oil and vinegar and pour the spicy dressing over the salad.

Pumpkin salad with egg and garlic

An affordable and simple pumpkin salad with egg can be prepared as an addition to any feast or even served as a side dish for meat. The taste of the snack will depend not only on the proportions of the ingredients used, but also on the method of cutting the vegetable: ideally, the pumpkin should be grated into the thinnest possible strips using a Korean grater or vegetable peeler.

Ingredients:

• pumpkin – 300 g;
• eggs – 2 pcs.;
• garlic – 1 clove;
• sour cream – 90 g;
• salt, pepper, herbs.

Preparation

1. Peel and grind the previously cleaned pumpkin.
2. Boil, peel and chop the eggs into small pieces and add to the vegetable mixture.
3. Mix sour cream with garlic, salt, herbs and pepper, and season the salad with the resulting mixture.

Korean pumpkin salad - recipe

To prepare a pumpkin salad quickly and tasty, this is the best choice. There is no need to pre-bake the vegetable or supplement it with a whole series of accompanying ingredients. All you need is a Korean carrot grater and a set of typical savory spices and seasonings.

Ingredients:

• pumpkin – 400 g;
• onion – 1 pc.;
• garlic – 2 cloves;
• chili – 1 pc.;
• oil - ¼ cup;
• vinegar 6% - 2 tbsp. spoons;
• Korean seasoning – 2.5 teaspoons;
• salt – 0.5 teaspoon.

Preparation

1. Grind the peeled and seeded pumpkin, add finely chopped garlic and chili without seeds.
2. Heat the oil in a frying pan, fry the onion in it and add it to the pumpkin.
3. Season the dish with vinegar and Korean seasonings and stir.
4. After a couple of hours, the Korean pumpkin salad will infuse and become even tastier.

Salad with pumpkin and shrimp

Seafood lovers will undoubtedly enjoy this with pumpkin. The components of the dish perfectly complement each other, creating an exquisite and incredibly appetizing culinary composition. After frying the vegetable slices, it is preferable to place them on a napkin so that the oil is absorbed.

Ingredients:

• pumpkin – 400 g;
• peeled shrimp – 200 g;
• garlic – 4 cloves;
• lettuce leaves – 150 g;
• parmesan – 50 g;
• homemade mayonnaise – 2 tbsp. spoons;
• Dijon mustard – 1 teaspoon;
• honey – 2 teaspoons;
• salt, oil.

Preparation

1. Fry the pumpkin cut into thin slices, adding garlic at the end of frying.
2. Shrimp are fried in the same garlic oil.
3. Place pumpkin and shrimp on a plate with lettuce leaves, pour a dressing of mayonnaise, mustard and honey over everything, sprinkle with Parmesan cheese.

Pumpkin salad for the winter - you'll lick your fingers!

You can prepare a delicious salad from the following recipe. In this case, pumpkin slices are ideally combined with bell peppers, carrots and onions. By soaking in tomato juices and exchanging flavors with each other, the vegetables acquire a special richness and pleasant piquancy.

Pumpkin rightfully occupies one of the central places in the menu of connoisseurs of a healthy lifestyle, especially during the vegetable season, in the fall. But, due to the fact that pumpkin is perfectly stored, it can be cooked and eaten all year round. But did you notice? Much more often culinary experts offer baked pumpkin recipes than, for example, raw pumpkin salads. True admirers of this vegetable know: pumpkin is delicious not only when baked; fresh pumpkin salads can compete with any appetizer on the table.

Pumpkin looks expressive and colorful in a variety of dishes. Pumpkin is used to prepare many main courses and appetizers, and little attention is paid to the options for its raw state. And how tasty and healthy are pumpkin and apple salads, pumpkin and carrot salads, mixed salads with assorted vegetables, etc.!

Experts advise preparing pumpkin and salads with it for those who want to lose excess weight. Try replacing your usual pasta and potatoes with a pumpkin salad with any of your favorite ingredients. Excess weight goes away along with a feeling of hunger, and this is exactly what dieters, especially women, strive for. The pumpkin salad with apples and carrots is worthy of attention; this is the most delicious pumpkin salad. The recipe for this snack has different variations that are worth exploring.

And you don’t have to add raw pumpkin to the salad; baked pumpkin salad is also good and healthy, but at the same time it allows you to experience 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 recipes for various preparations with this vegetable. Pumpkin salad for the winter is also popular, as are other appetizers made from it, including jam. A delicious pumpkin salad for the winter will come to the yard after the end of the fresh vegetable season; it will certainly be highly appreciated by you and your household.

Try making a pumpkin salad right now, get the recipe on our website, any version of it is good and healthy. I would also like to recommend looking at photographs of ready-made pumpkin salads. The photo really helps to make this dish correctly and serve it well. The first piece of advice from experienced chefs who know how to prepare pumpkin salad is a recipe with photos!

Here are some other tips:

Ripe raw pumpkin has a rather expressive taste, so other products for the salad must be selected carefully;

For salads with pumpkin, use apple, celery root, quince, carrots, grapes;

It is better to season pumpkin salads with vegetable oil or a mixture of vegetable oil and vinegar, or with yogurt;

It is better to grate raw pumpkin for salad;

Boiled pumpkin should be used in warm salads with meat and seafood. For such salads, pumpkin is cut into cubes or slices;

You need to cook pumpkin for salads for about 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 preparing the salad;

It is convenient to remove the seeds using a regular tablespoon. Please also note that pumpkin seeds can be used in salads, just as you can with walnuts and sunflower seeds;

For preparations, especially sweet ones, nutmeg pumpkin, which is sweeter and more aromatic than regular pumpkin, is better suited.

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