Pumpkin Salad: Delicious Recipes

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This autumn symbol with bright orange pulp and a unique aroma is mainly used for hot side dishes or cereals. However, a salad with baked pumpkin or fresh is also amazingly tasty and useful even when losing weight, if you choose wisely complementary components. How to properly prepare this product for snacks?

How to make pumpkin salad

The main task of the hostess who conceived such a dish is to properly cut the main product. If frozen pieces (pure pulp) were purchased, the need to study this technology disappears, but they have their own minus. You cannot make pumpkin salad without thermally treating them, as after defrosting, the flesh will lose elasticity and will be suitable only for grinding and stewing. Professionals advise all housewives to understand the self-cutting algorithm, which does not look too complicated:

  1. Enter a large (!) Strong knife from above into the pumpkin, piercing the crust. Cut the fruit in half. At this stage, the quality and size of the knife is important, because small and thin can break, or greatly complicate your task.
  2. With a tablespoon, clean the cavity where the seeds are contained. You can not throw them away, but use them to decorate any salad with pumpkin. Do not forget to remove the fibers.
  3. With the same knife, cut the halves into smaller segments, they can also remove the thick peel. If you have a nutmeg variety, you can do it with a peeler..

The cook’s further actions depend on whether he plans to make a salad with fresh pumpkin or heat-treated – baked, boiled. You can add any vegetables, fruits, meat, shrimp to this product. Pumpkin combines worse with offal and fish, but nuts, spices (ginger, cardamom, cinnamon) will perfectly complement it. Mayonnaise not used for pumpkin salad dressing.

Pumpkin salad with nuts, honey and apples

Pumpkin Salad Recipes

This product is universal in taste and can become the basis of a savory snack or a gentle healthy dessert, so every pumpkin salad recipe is something new and interesting. Even with the simplest and most affordable ingredients, you can get an almost exotic dish. The options below will help you decide in what role you like the pumpkin, and professional advice will not let you make culinary mistakes.

With apple and carrots

  • Time: 15 minutes.
  • Servings Per Container: 3 Persons.
  • Calorie dishes: 392 kcal.
  • Destination: for dinner.
  • Kitchen: home.
  • Difficulty: easy.

You can lose weight “tasty and sweet” if you can cook such a quick pumpkin salad with apples and carrots. All components in it are fresh, so they retain every trace element present in their chemical composition. Nutritionists advise making this salad for breakfast, or for a snack with a minimal calorie content. To the base composition, which is disclosed below, you can add pear (a little), any spices, herbs.


  • green apples – 270 g;
  • pumpkin – 320 g;
  • carrots – 210 g;
  • light honey – 20 g;
  • lemon – 1/2 pcs.;
  • cinnamon stick.

Cooking method:

  1. To clean each key component, rub the whole “golden three” with large long straws. Mix.
  2. Warm honey, add about a teaspoon of lemon peel, citrus juice, cinnamon.
  3. After 1.5 minutes remove from heat, remove the cinnamon stick. Season salad.

Pumpkin, Carrot and Apple

With baked pumpkin

  • Time: 20 minutes.
  • Servings Per Container: 2 Persons.
  • Calorie dishes: 745 kcal.
  • Destination: for dinner.
  • Kitchen: home.
  • Difficulty: easy.

A simple quick salad with baked pumpkin is what you need for a snack on the run. On it, it’s good to work out different options for baking pumpkin pulp: with and without peel, under butter, honey, sugar, vary spices. Only the most universal way is presented here, but you can make a baked pumpkin base for yourself. Keep in mind that it needs a very high temperature, but a short period of time – no more than 20 minutes.


  • pumpkin – 300 g;
  • cherry tomatoes – 8 pcs.;
  • butter – 20 g;
  • soft cheese – 100 g;
  • lettuce leaves – 100 g;
  • sesame seeds – 1 tbsp. l .;
  • olive oil.

Cooking method:

  1. Grease the pulp of pumpkin with butter, bake at 200 degrees to a blush.
  2. Dice, mix with quarters of cherry tomatoes.
  3. Add slices of soft cheese, tattered salad leaves.
  4. Season with olive oil, sprinkle with sesame seeds.

Pumpkin vegetables

With garlic

  • Time: 20 minutes.
  • Servings Per Container: 2 Persons.
  • Calorie dishes: 310 kcal.
  • Destination: for dinner.
  • Kitchen: home.
  • Difficulty: easy.

Most of the recipes, where the pumpkin is the basis, are oriented to the sweet tooth, however this product can also participate in a spicy / spicy dish. Trying to make a pumpkin salad with garlic according to the recipe discussed here, you will see this. Fried celery will give a nutty flavor, and boiled eggs will give nourishment. You can add a little hard cheese of long exposure to reveal salad taste even more interesting.


  • pumpkin – 210 g;
  • celery stalks – 140 g;
  • quail eggs – 4 pcs.;
  • cloves of garlic – 2 pcs.;
  • olive oil;
  • natural yogurt – 40 ml;
  • a bunch of dill;
  • salt, ground pepper.

Cooking method:

  1. Cut celery into slices, fry.
  2. Pour the eggs with water, cook for 5 minutes (countdown from the moment of boiling). Cool, grate.
  3. Chop the garlic, mix with coarsely grated pumpkin pulp.
  4. Add warm celery, eggs, washed torn dill.
  5. Season with yogurt, salt. Pepper before serving.

Grated pumpkin in a plate

With carrots

  • Time: 35 minutes.
  • Servings Per Container: 3 Persons.
  • Calorie content: 708 kcal.
  • Destination: for dinner.
  • Kitchen: home.
  • Difficulty: easy.

The little hot sun, reminiscent of summer days or golden autumn, at your plate is a vitamin salad of pumpkin and carrots, supplemented with grapefruit and red apple. Refueling is honey, and if you don’t worry about calories, you can achieve greater sophistication by decorating the dish with small raisins. This is a good way to make carrots to eat even the most capricious children, but make sure it is fresh and juicy. The rest of the components are subject to the same requirement, otherwise the salad will be ruined.


  • pumpkin – 370 g;
  • carrots – 185 g;
  • grapefruit – 150 g;
  • red apple – 130 g;
  • raisins black b / c – 2 tbsp. l .;
  • honey – 2 tbsp. l .;
  • butter – 10 g;
  • ground ginger – 2 g.

Cooking method:

  1. Steam raisins for half an hour.
  2. Cut the peeled pumpkin into slices, lay on the bottom of the multicooker bowl. Sprinkle with ground ginger, grease with honey (half the volume) mixed with butter. Bake for 15 minutes.
  3. Allow to cool, cut into strips. Chopped peeled apple similarly.
  4. Remove the film from the grapefruit slices, divide the pulp of each of them into 3-4 parts.
  5. Grate a carrot.
  6. Mix the main components of the salad, sprinkle with raisins, season with warm honey.

Carrot and pumpkin salad

With bacon

  • Time: 15 minutes.
  • Servings Per Container: 3 Persons.
  • Calorie dishes: 1281 kcal.
  • Destination: for dinner.
  • Cuisine: European.
  • Difficulty: easy.

Fast and satisfying pumpkin salad with bacon is not too dietary, because you need to fry part of its components, but so tasty that you can occasionally forget about the figure. If you additionally boil rice or pasta, you get a nutritious dinner, which even men will appreciate. In the absence of bacon, you can take the pork belly and fry it in the same way, or bake on the grill.


  • bell pepper – 220 g;
  • pumpkin pulp – 310 g;
  • bacon – 200 g;
  • red onion;
  • jalapeno pepper pod;
  • dry Italian herbs – 4 g;
  • olive oil – for dressing and frying.

Cooking method:

  1. Cut the peeled pumpkin flesh into cubes, the length of which will not be more than 5 cm.
  2. Bell pepper strip the seed, rinse from the inside. Chop with wide cubes so that they do not get lost on the background of pumpkin slices.
  3. Cut the onion in half rings, pour over boiling water – this will remove excess bitterness.
  4. Grind pods of hot pepper by grabbing seeds if you like a distinct burning taste. Choose the amount of this ingredient according to your preference – you can do only with a nose to give a barely noticeable note, or take the whole pod.
  5. Slice the bacon, fry.
  6. Combine everything in a large bowl, sprinkle with herbs.
  7. Stir, season with olive oil.

Korean salad

With arugula

  • Time: 20 minutes.
  • Servings Per Container: 3 Persons.
  • Calorie dishes: 844 kcal.
  • Destination: for dinner.
  • Cuisine: European.
  • Difficulty: easy.

This simple, but incredibly beautiful, as if from a restaurant photo, warm salad with pumpkin and arugula can even be served as a dessert, since the leading note of its taste is sweet. Appearance is given by pine nuts, which must be lightly browned in a pan before decorating the salad. Oil is not poured, as This product has a large amount of its own fats. Choose pumpkin muscat varieties – they are more tender, and for sweet salads are better than others.


  • pumpkin – 380 g;
  • curd cheese – 110 g;
  • arugula – 60 g;
  • pine nuts (kernels) – 40 g;
  • olive oil – 20 ml;
  • oregano dry;
  • ground pepper.

Cooking method:

  1. Cut the pumpkin, but do not remove the peel – so when baked, it will retain its shape. It is better to cut with narrow plates about 4-6 cm long.
  2. Arrange on parchment stretched on a baking sheet. Walk on top (in pieces) with a brush with olive oil.
  3. Sprinkle with dry oregano, ground pepper. Bake for about a quarter of an hour at 205 degrees.
  4. In a heated pan, brown the nut kernels.
  5. Wash the leaves of arugula, remove moisture with napkins. Tear them in large pieces, put on a plate in a slide.
  6. Peel the baked pumpkin, mix the pulp with the crumbled curd cheese. Lay on the greens.
  7. Sprinkle with nuts, serve salad while it is warm.

Vegetable snack

In Korean

  • Time: 40 minutes.
  • Servings Per Container: 3 Persons.
  • Calorie dishes: 418 kcal.
  • Purpose: for a snack.
  • Kitchen: home.
  • Difficulty: easy.

Korean pumpkin salad is often used as an appetizer, and some housewives canned it for the winter. He is very piquant, but at the same time sweet and very easy to perform. There are no vegetables or fruits besides pumpkin, and the rest of the ingredients are dressing. Once you figure out how to cook such a spicy snack, you will start to make it in double or triple volume, because it will disappear in a few days.


  • pumpkin – 450 g;
  • olive oil – 30 ml;
  • water – 70 ml;
  • black pepper peas – 6 pcs.;
  • coriander grains – 11 pcs.;
  • coarse salt;
  • garlic cloves – 2 pcs..

Cooking method:

  1. Grated peeled pumpkin pulp on a Korean grater.
  2. Grind coriander pepper with a pestle.
  3. Mix spices with pulp for a couple of minutes.
  4. Introduce grated garlic, add oil and water.
  5. Mix again, salt in the eye. Allow half an hour to insist.

Korean snack

With chicken

  • Time: 40 minutes.
  • Servings Per Container: 2 Persons.
  • Calorie dishes: 947 kcal.
  • Destination: for dinner.
  • Kitchen: home.
  • Difficulty: easy.

Such a hearty salad with pumpkin and chicken is served warm as a main course. However, it is perceived as a cold snack no worse, especially if you put it on the tartlets in portions. Any mushrooms can be used; dried, you will definitely need to soak for half an hour before starting work and lightly boil. In order to reduce fat content, it is recommended to bake chicken.


  • chicken fillet – 230 g;
  • pumpkin – 110 g;
  • mushrooms – 100 g;
  • Beijing cabbage – 170 g;
  • the bulb is small;
  • olive oil – 70 ml;
  • balsamic vinegar – 20 ml;
  • Dijon mustard – 1 tsp;
  • ground pepper – a pinch.

Cooking method:

  1. Cut the washed fillet into cubes.
  2. Pour half the volume of olive oil, mix with onion half rings, pepper. Pickle 12 minutes.
  3. Warm the pan, put chicken on it, pour the whole marinade with onions. Fry until crusty.
  4. Add sliced ​​mushrooms, cook under the lid for 15 minutes.
  5. Cut pumpkin flesh into medium-sized cubes, spread over the baking sheet. Sprinkle with olive oil (it will take about 5-7 grams), bake.
  6. Break cabbage leaves, combine with other components (warm!). Season with a mixture of balsamic vinegar, oil and Dijon mustard.

Diced Pumpkin

With cheese

  • Time: 25 minutes.
  • Servings Per Container: 3 Persons.
  • Calorie content: 1445 kcal.
  • Destination: for dinner.
  • Kitchen: home.
  • Difficulty: easy.

Such a salad with pumpkin and cheese is no longer a light snack, but a good nutritious dinner, which is welcomed when losing weight. Beans provide it with fullness, vegetables and greens provide freshness, and the unusual appearance and taste creates … fried cheese. Professionals draw the attention of housewives that you need to use poorly melting species: Adyghe is the most successful option. Similarly, you can use suluguni.


  • pumpkin pulp – 320 g;
  • cheese – 320 g;
  • canned beans without sauce – 250 g;
  • green onions – 50 g;
  • olive oil – 15 ml;
  • vegetable oil – for frying;
  • salt – optional.

Cooking method:

  1. Peeled pumpkin pulp should be cut into small cubes (about 2 cm), and similarly do with cheese. Matching their sizes is the key to the harmonious taste of the finished salad..
  2. Find a thick pan, warm it with oil. Sprinkle pumpkin slices, fry until it is softer and blush.
  3. Transfer the finished pumpkin evenly onto paper towels to remove excess fat.
  4. In the same pan, without adding more oil, toss the cheese cubes. Fry to the crust, making sure that it does not melt. Also very quickly transfer to paper towels.
  5. Mix the heat-treated ingredients of the salad with a skimmer from a jar of beans and diced tomato.
  6. Chop the onion, sprinkle on top. Drizzle with olive oil.

Baked pumpkin salad with Adyghe cheese

With beetroot

  • Time: 30 minutes.
  • Servings Per Container: 3 Persons.
  • Calorie dishes: 397 kcal.
  • Destination: for dinner.
  • Kitchen: home.
  • Difficulty: easy.

This baked pumpkin and beet salad is not the fastest to make, but it’s “tasty and easy” – exactly about it. It is perfect for a side dish to a meat dish or to complement any porridge or boiled pasta. Instead of pumpkin seeds, you can use nuts, and the final taste will depend on the varieties of basic vegetables. Sweet salad will turn out with pear-shaped pumpkin, neutral – with a round.


  • pumpkin pulp – 320 g;
  • beets – 300 g;
  • small purple onion;
  • sprig of thyme;
  • olive oil;
  • balsamic vinegar – 1 tsp;
  • pumpkin seeds;
  • sea ​​salt – a pinch.

Cooking method:

  1. Cut the peeled beets into 4 parts, wrap each piece with foil.
  2. Cut pumpkin flesh into wide slices, onion into half rings. Mix, add thyme, drizzle with oil. Also wrap in foil.
  3. Send bake all products at 200 degrees for 25 minutes.
  4. Chop the beets into slices, mix with the rest of the salad.
  5. Salt, season with balsamic vinegar.
  6. Sprinkle with pumpkin seeds, serve.

Baked vegetables

With feta cheese

  • Time: 15 minutes.
  • Servings Per Container: 3 Persons.
  • Calorie dishes: 854 kcal.
  • Destination: for dinner.
  • Kitchen: home.
  • Difficulty: easy.

Tasty, beautiful, as if from a restaurant photo, but not too high in calories? Salad with pumpkin and feta cheese, complemented by spinach, cucumber, walnuts and garlic, is suitable for these parameters. For dressing, you can take low-fat sour cream, or dwell on the most universal option – lemon juice in equal proportions with olive oil. Salad is fast, light and very beautiful.


  • round pumpkin – 270 g;
  • cucumber – 190 g;
  • feta cheese – 120 g;
  • spinach – 200 g;
  • walnuts – 30 g;
  • olive oil – 15 ml;
  • clove of garlic;
  • lemon juice – 15 ml.

Cooking method:

  1. It is better to chop pumpkin flesh with a Korean grater, but you can use a knife, only this will take more time.
  2. Cucumber should be cut into strips of a peeler. Chopped spinach.
  3. If the piece of feta cheese is very salty, add water for 10 minutes. Cut into cubes.
  4. Squeeze the garlic through a press, mix with the listed components.
  5. Sprinkle walnuts with salads, season.

Brynza, Olives and Baked Pumpkin Salad

With oranges

  • Time: 15 minutes.
  • Servings Per Container: 2 Persons.
  • Calorie dishes: 523 kcal.
  • Destination: for dinner.
  • Cuisine: European.
  • Difficulty: easy.

Any citrus is an excellent companion for pumpkins of all varieties. Although tart lemon, even sweet mandarin. The combination of pumpkin and orange, especially red, is already a culinary classic. If you diversify it with fresh herbs and crushed nuts, the color contrast will be the highlight that will make your home dish look like a restaurant photo. Be sure to figure out how to make such a pumpkin salad with oranges to surprise home and guests.


  • nuts (preferably cashew) – 45 g;
  • a mixture of lettuce leaves – 150 g;
  • large red orange;
  • lemon – 1/3 pcs.;
  • pumpkin pulp – 170 g;
  • peanut butter – 10 ml.

Cooking method:

  1. Using a peeler, turn fresh pumpkin pulp into very thin slices. If you have a curly knife, use it – so you will give the salad a special outward appeal.
  2. Peel the orange so that there is no white layer between the peel and slices on the latter. Remove the film – only clean pulp is needed.
  3. Beat butter and lemon juice, add juice from an orange slice (1-2 pcs.).
  4. Remove the hard part from the washed lettuce leaves, tear the rest. Spread out on a flat plate.
  5. Top with fresh pumpkin slices, slices of orange (slices need to be cut).
  6. Mix everything lightly with a fork, without pressing on the components of the salad.
  7. Sprinkle with crushed nuts, season.
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