Pumpkin Salad

Overview

Pumpkin is recognized as a healthy food, and pumpkin salad is an exquisite, simple and nutritious delicacy. The roasted mommy squash is particularly sweet, paired with cooked quinoa, green cabbage, chopped almonds and parsley, and sweet and sour cherry tomatoes as a topping. Incorporate the special flavors of thyme, garlic, shallots and red peppers, plus olive oil, pepper, salt, sugar, sherry vinegar and cheese to form a salad with a unique Italian flavor. Among them, quinoa is a food with high nutritional value and is recognized as one of the most nutritious super foods in the world. Mainly produced in South America. Rich in protein and minerals. This salad is bright and nutritious, perfect before a meal or in the summer.

Tags

• cold dishes
• foreign cuisine
• children
• old man
• halloween
• salad
• autumn recipes
• almond
• cheese
• garlic
• green cabbage
• olive oil
• quinoa
• saint tomato
• sweet pumpkin
• thyme
• white sugar
• black pepper
• parsley
• salt
• sherry vinegar
• small onions
• small red pepper

Ingredients

Steps

1. 1 Prepare various salad ingredients (partially). Wash the cabbage, remove the stems and leave the young leaves. Wash the parsley. Peel the mommy pumpkin (the original small sweet pumpkin), remove the seeds, wash it, and cut it into 3.5 cm pieces. (approximately) into baking dish.

   

2. 2 Chop the garlic. Chop small red pepper. Add to pumpkin.

   

3. 3 Add thyme, black pepper, olive oil and pumpkin, mix well, and finally sprinkle with a thin layer of sugar. Place in the oven at 200 degrees Celsius for 20 minutes.

   

4. 4 While roasting the pumpkin, add cold water to the pot (not too much, just enough to cover the cabbage). After boiling, add 2 tablespoons of salt, blanch the cabbage and immediately take it out of the pot and drain the water.

   

5. 5 Continue cooking the quinoa in the salted water in which you just blanched the kale. Cook dry and transfer quinoa to kale bowl.

   

6. 6 Wash the cherry tomatoes and cut in half in the middle.

   

7. 7 Chop a small onion (be sure to use a small onion).

   

8. 8 Take out the roasted pumpkin (the pumpkin is soft and ripe). Add the roasted pumpkin to the sautéed green cabbage and quinoa, add chopped onions, cut the cherry tomatoes in the middle, chop the almonds, wash and chop the parsley and sprinkle in the olive oil, sherry vinegar, salt, pepper, grated cheese, and put it on a plate

   

9. 9 Add roasted squash to green cabbage and quinoa, add chopped onions, and cherry tomatoes. Chop the almonds (or use almond slices), wash and chop the parsley and sprinkle in the olive oil, sherry vinegar, salt, pepper, grated cheese, and put it on a plate. Finally, add a sprig of parsley for garnish and serve.