Sweet and Creamy Pumpkin Salad
How to Make a Delicious Pumpkin Salad Full of Nutrients
This pumpkin salad, made with fresh pumpkins from the farm, is a healthy and delicious option perfect for the whole family. The combination of sweetness and savory notes makes it an excellent meal replacement or snack! Here’s a special recipe straight from mom’s kitchen.
Main Ingredients- 3 medium-sized kabocha squash
- 100g sliced almonds (adjust to your preference)
- 50g dried cranberries (adjust to your preference)
- 30g roasted pumpkin seeds (adjust to your preference)
Salad Dressing- 2 Tbsp mayonnaise
- 2 Tbsp sugar
- 1 tsp salt
- 2 Tbsp mayonnaise
- 2 Tbsp sugar
- 1 tsp salt
Cooking Instructions
Step 1
First, wash the kabocha squash thoroughly. Then, carefully cut each squash into 4 equal pieces using a knife. Please be cautious as kabocha squash can be quite hard.
Step 2
Using a spoon, scoop out the seeds and stringy pulp from the center of each squash piece. Removing all seeds will ensure a clean flavor for your salad.
Step 3
Carefully slice off and remove the tough stem end of the kabocha squash. This can interfere with achieving a smooth, mashed texture.
Step 4
To ensure the squash cooks evenly and mashes easily, cut the quartered pieces into smaller, bite-sized chunks, about 3-4 cm in size.
Step 5
Prepare a steamer by adding water and bringing it to a boil. Once steaming, arrange the prepared kabocha pieces evenly in the steamer basket. Cover and steam for about 20 minutes, or until the squash is tender and easily pierced with a fork.
Step 6
Once the kabocha is fully cooked, transfer it to a bowl. While still warm (which makes it easier to mash), use a fork or potato masher to mash the squash until it’s smooth and lump-free.
Step 7
Add 2 tablespoons of mayonnaise, 2 tablespoons of sugar, and 1 teaspoon of salt to the mashed pumpkin. Mix everything together thoroughly until well combined. Feel free to taste and adjust the sugar or salt according to your preference.
Step 8
Finally, gently fold in 100g of sliced almonds, 50g of dried cranberries, and 30g of roasted pumpkin seeds. The nutty crunch of the almonds and seeds, along with the tartness of the cranberries, adds a wonderful depth of flavor and texture to your delicious pumpkin salad. Enjoy your creation!
