Main Page
For breakfast
Fresh pumpkin salad

Fresh Pumpkin Salad

An unusual, colorful, light salad with fresh pumpkin. A salad of fragrant pumpkin with a zesty dressing is just what you need any time of year. Pumpkin is just as good raw as it is cooked. So this salad will not only fill you with vitamins and fiber but also leave you feeling pleasantly light.

UnicornSteak

Recipe author

Composition / ingredients

Servings:

Pumpkin

100

Carrots

Iceberg lettuce

Apples

Pomegranate

Salt

Olive oil

Red wine vinegar

0.5

Honey (For a sweeter, dessert-style salad, use more honey or fruit syrup)

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 5 % 1 g

Fats 55 % 11 g

Carbohydrates 40 % 8 g

132 kcal

GI: 50 / 0 / 50

Cooking method

Cooking time: 15 min

Step 1:

To start, I suggest making the dressing. In a small bowl, whisk together the olive oil, wine vinegar, and honey. The honey should be runny, or it'll be hard to blend with the other dressing ingredients.
Step 2:

Rinse the lettuce leaves under running water and shake off the excess moisture. Tear the leaves into small pieces by hand. You can of course use a knife for this. Arrange them on a serving dish.
Step 3:

Wash and peel the carrot. You'll get the least waste if you peel the carrot with a vegetable peeler. I used the same peeler to make the thinnest carrot ribbons. If you don't have a peeler, you can try slicing the carrot as thinly as possible with a knife. Put the carrot on a plate.
Step 4:

Wash the pumpkin and remove the hard skin, the seeds, and all the inedible insides. Using that same peeler, I made ribbons from the pumpkin too. Arrange the pumpkin ribbons on the serving dish. Season the salad with salt to taste.
Step 5:

Wash the apple and cut it into thin slices. Garnish the salad with them. Sprinkle the dish with pomegranate seeds on top and drizzle with the olive-oil-based dressing you made earlier.

How easy the salad is to eat ultimately comes down to how you slice the raw vegetables. After all, both pumpkin and carrot are very firm when raw. That's exactly why I suggest using a vegetable peeler to slice these vegetables. That way the pumpkin and carrot ribbons come out paper-thin, so they're easy to eat — and this kind of slicing also makes the salad very crunchy. The dressing here is very zesty but light. The flavor of the vegetables themselves comes through; it isn't overpowered by the dressing. I think it would be nice to garnish the salad with pumpkin seeds or, say, pine nuts. It's tasty, healthy, and very pretty! This light, vitamin-rich salad is great for vegetarians and people watching their weight, and it's also ideal during a fast. Enjoy!