Pumpkin salad

Pumpkin Salad Ingredients

  1. Pumpkin 450 gr.
  2. Pumpkin seeds 20 gr.
  3. Beets 3 pcs.
  4. Lettuce leaves 1 bunch
  5. Onion 1 pc.
  6. Garlic 2-3 cloves
  7. Mustard 2 teaspoons
  8. Wine vinegar 2 tablespoons
  9. Orange 0.5 pcs.
  10. Cranberries (fresh) 1 cup
  11. Cheese (Parmesan) 100 gr.
  12. Salt to taste
  13. Ground black pepper to taste
  14. Olive oil to taste
  • Main Ingredients
  • Serving 6 servings


Baking dish, Cutting board, Kitchen knife, Bowl, Foil, Tablespoon, Frying pan, Blender, Grater, Salad bowl

Cooking pumpkin salad:

Step 1: Bake the beets.

Since beets will be cooked the longest, we will deal with it first. Of course, it can be boiled in salted water, but by baking, we will preserve not only its color, but also its taste, aroma, and the entire set of vitamins. So, thoroughly wash the vegetables under cold running water, dry and wrap in foil. We shift everything into a form and send it in such a form to bake in the oven, preheated to a temperature 200 degreesminutes at 45-50.

Step 2: Bake the pumpkin.

Now let's take a pumpkin. Cut it in half, peel the seeds, peel and cut into thin slices. Peel the garlic and cut into thin slices. Add it to the pumpkin and season everything. 2-3 tablespoons olive oil. We take another baking dish, cover it with foil, on which we spread the pumpkin. We also wrap everything with foil and send it to be baked in the oven next to the beets. I baked about 10-15 minutes, and that’s enough to make it soft.

Step 3: Preparing salad dressing.

While our vegetables are baked, we proceed to prepare the dressing. So, put on a medium heat to heat the pan and spread the seeds on it to fry (I bought already peeled). It is necessary to stir constantly so that they do not burn. Fry about 3-5 minutes, in the end, do not forget to salt, pepper to taste and remove from heat. Now we peel the onion from the husk, wash it and finely chop it. With half a lemon squeeze the juice with your hands. Now in the blender bowl we transfer fresh cranberries (pre-washed under cold water and dried). In this case, leave a little intact for decoration. Next add onion, orange juice, vinegar, one tablespoon olive oil and mustard. And thoroughly beat everything. Then we taste the sauce and add salt, pepper and olive oil as needed. I gradually added about 3 tablespoons olive oil, and only after that was satisfied with the taste.

Step 4: Cooking the Pumpkin Salad.

Cool the finished beets, cut into slices. Ready pumpkin is also cooled at room temperature. Put lettuce leaves (previously washed and dried) in a salad bowl, then add pumpkin and beets. Sprinkle everything on top with fried seeds, cranberries and cheese (grated on a fine grater).

Step 5: Serve the pumpkin salad.

Ready salad is better to season with sauce immediately before serving, or even serve it separately. As a side dish, baked potatoes are ideal. Enjoy your meal!

Recipe Tips:

- - Beets and pumpkins can be boiled, and only then cut into thin slices. But then the salad will not have such a delicate aroma and taste.

- - If you did not find fresh cranberries, you can also use ice cream, previously thawed at room temperature, to prepare the dressing.

- - Instead of olive oil, vegetable oil can also be used to make dressing.