Bright salads with pumpkin: 4 delicious recipes

Bright salads with pumpkin: 4 delicious recipes

It’s not for nothing that pumpkin is considered the queen of autumn, because it makes any salad a masterpiece.

Pumpkin is a fall seasonal staple. It has a delicate and pleasant taste, looks festive and goes well with meat and vegetables. Exquisite salads with pumpkin will put you in the autumn mood. In addition, such a salad will give you the right portion of vitamins, because the benefits of pumpkin are well known.

Warm salad with pumpkin and beets

  • Pumpkin – 300 g pulp.
  • Beetroot – 3 pcs.
  • Any lettuce leaves.
  • Red onion – 0.5 pcs.
  • Pine nuts – 2 tbsp.
  • Pumpkin seeds – 2 tbsp.
  • Olive oil.
  • Balsamic vinegar – 2-3 tbsp.

Peel the beets, sprinkle with olive oil and bake in foil in the oven at 200 degrees for 30 minutes. If desired, the beets can be boiled. Cut the pumpkin into slices, the onion into half rings. Add pumpkin and onions to the baked beets, sprinkle with oil and bake for another 20 minutes at 220 degrees. 

Roast pumpkin seeds and pine nuts in a dry frying pan. Cut the baked pumpkin and beets into equal slices. Place vegetables in a bowl on lettuce leaves, sprinkle with nuts and seeds, and pour vinegar over them. Add salt and pepper to taste.

Fresh pumpkin and cabbage salad

  • Cabbage – 100 g.
  • Bell pepper – 1 pc.
  • Carrots – 1 pc.
  • Pumpkin pulp – 150 g.
  • Sweet apple – 1 pc.
  • Lemon juice to taste.
  • Vegetable oil.
  • Salt and pepper to taste.

Shred the cabbage thinly and cut the pepper into strips. Grate carrots and pumpkin on a coarse grater. Cut the apple into thin slices and sprinkle with lemon juice to prevent it from darkening. Mix all ingredients, season with oil and spices to taste.

Salad with pumpkin and feta

  • Pumpkin – 400 g.
  • Arugula – 1 bunch.
  • Walnuts – 100 g.
  • Sugar – 2 tbsp. l.
  • Vegetable oil – 3 tbsp. l.
  • Feta cheese – 100 g.
  • Rosemary – 2 sprigs.
  • Vegetable oil – 3 tbsp.
  • Balsamic vinegar – 2 tbsp.

Preheat the oven to 180 degrees. Cut the pumpkin into slices and sprinkle with oil. Sprinkle with rosemary and seasonings and salt. Bake the pumpkin in the oven for 20 minutes at 180 degrees. Cut the pumpkin into cubes. Heat sugar over low heat. As soon as the sugar has melted, but has not yet darkened, add crushed walnuts. Turn off the heat and quickly stir the nuts.

Place the arugula in a bowl and drizzle with oil and vinegar. Add diced feta and pumpkin. Sprinkle with nuts. If desired, salt and pepper the salad. 

Salad with pumpkin and chicken

  • Salad mix – 80 g.
  • Chicken fillet – 300 g.
  • Pumpkin – 200 g.
  • Garlic – 2 cloves.
  • Peanuts to taste.
  • Parmesan cheese – 30 g.
  • Vegetable oil.
  • Salt and pepper to taste.
  • Mustard – 1 tbsp. l.
  • Honey – 1/2 tbsp. l.

Cut the pumpkin into small cubes. Place the pumpkin in a bowl and add salt, pepper, vegetable oil and vinegar. Bake in the oven for 25 minutes at 180 degrees. Coat the chicken with crushed garlic, salt and pepper. Bake the chicken in the oven for 40 minutes at 150 degrees or fry in a frying pan.

For dressing, mix honey, mustard, vegetable oil, salt and pepper. Roast the peanuts in a dry frying pan. Place the leaves in a salad bowl and pour in the dressing. Then add pumpkin cubes and chopped chicken. Garnish with parmesan flakes and peanuts.