Pumpkin salad
Description
A simple dish to prepare. You can make pumpkin salad during the fall and winter season when these vegetables are in harvest. It's best to choose the muscat variety, as the flesh of such pumpkins is denser, juicier, and sweeter. Walnuts can be substituted with peanuts, hazelnuts, or cashews, and lemon juice can be replaced with orange juice. This dish is perfect for those who follow a healthy diet or are on a weight-loss regimen. Serve chilled.
Instructions
- 1
Step 1
Prepare the listed ingredients.
- 2
Step 2
Peel the carrots, rinse them in water, and cut into thin strips, matchsticks, or grate using a Korean-style carrot shredder.
- 3
Step 3
Do the same with fresh pumpkin, removing the seeds and peeling off the skin.
- 4
Step 4
Cut the apple into four parts, remove the seeds and rinse. Slice into strips and add to the container with the other ingredients.
- 5
Step 5
Squeeze the juice from the lemon into a deep container, removing any seeds if present. Add any type of honey and mix thoroughly until the honey dissolves in the juice. Optionally, add a pinch of ground cinnamon.
- 6
Step 6
Pour the prepared salad dressing into the container with the chopped ingredients.
- 7
Step 7
Rub the walnut kernels by hand into fine crumbs or chop them in a blender. Add them together with the dressing to the ingredients and gently mix everything. Make sure the dressing coats all the ingredients. Let the salad sit for just 3-5 minutes to marinate.
- 8
Step 8
Place the prepared pumpkin salad on a plate, garnish to your liking, and serve.