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Pumpkin Salad Recipe of 15-01-2019 [Updated on 15-01-2019]
L'pumpkin salad today is a purely autumn side dish where the colors and flavors of all the ingredients come together to create a salad with a very particular taste. I admit that in cold periods the salad side dish is completely abolished at my house, but served like this with cubes of pumpkin, feta and hazelnuts, it made my husband change his mind too, who really enjoyed it;)
Girls I don't know about you, but this cold has already tired me. I am a 40 degree guy in the shade and when the temperatures close to zero begin, I would go into hibernation and then be awakened in the spring: D Okay come on, I'll leave you to the recipe and get back to work, basins: *
How to make pumpkin salad
In a bowl, mix the pumpkin pulp with the oil, cinnamon, salt and pepper. Arrange the pumpkin in a baking dish and bake it at 190 ° C for about 20 minutes. Then let it cool.
Cut the feta into cubes, chop the hazelnuts. Then wash and dry the baby spinach and place it in a large bowl.
Add the pumpkin cubes, hazelnuts, feta and cranberris to the bowl. Then season with salt and oil and mix.
Serve the pumpkin salad on the table
Fresh borlotti salad
To prepare the mixed bean and pumpkin salad, start with legumes. The mix of dried beans (cannellini beans, borlotti beans and from the eye) should be put to rehydrate in water 1 so as to cook them in a short time. Let them rehydrate for 24 hours 2: after the first 12 hours you should change the water, so as to eliminate the impurities that will emerge on the surface. After the time has elapsed, rinse the beans and pour them into a pot with plenty of cold water 3,
also add a bay leaf and place on the stove 4. Let it come to a boil and then let it simmer for a couple of hours, checking the cooking from time to time to make sure they are of the preferred consistency. The important thing is that the beans, once cooked, are still a little crunchy, perfect for stirring in the salad. While the beans are cooking, you can dedicate yourself to the pumpkin: remove the internal seeds 5 and cut off the skin 6.
Divide the pulp first into thick slices 7 then into cubes of about 2 cm 8 You will need to obtain about 600 g of pulp. Peel the shallot and cut it into slices that are not too thin 9.
Add them to the pumpkin in a bowl 10, flavored with 11 rosemary needles. Salt and pepper to taste 12.
Season with a drizzle of oil 13 and mix everything 14. Spread the pumpkin on a baking tray lined with baking paper 15.
Bake in a preheated static oven at 220 ° for about 30 minutes. Once ready, take the pumpkin and shallot out of the oven and let it cool completely 16. Briefly toast the walnut kernels in a pan 17 over medium heat. Then let it cool down. In the meantime, the beans will be cooked, remove the bay leaf 18
and drain the legumes 19. Let them cool completely. Once cold you can add the fresh spinach (previously washed and dried), season with oil 20, lemon juice 21, salt and pepper to taste. Mix everything
before serving: pour the mixture of legumes and spinach, pumpkin 22, complete with the walnut kernels and fresh thyme leaves 23 on a serving dish. Your bean, mixed and pumpkin salad is ready to be enjoyed 24!
Mixed salad with courgette flowers
For the recipe of the mixed salad with courgette flowers, cut the fennel into very thin slices, the mini courgettes into slices and the carrots into fillets. Clean the courgette flowers by removing the pistil and the cup and cut them into thin strips.
Wash the lettuce leaves, chop them and distribute them on the plates, add the fennel, courgette slices, carrot fillets and courgette flowers. Complete with the diced first salt and season with oil, salt and pepper.
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My blue kitchen
I started by slicing thin a red onion and soaking it in lukewarm water for a while, it serves to sweeten the flavor while still preserving the crunchiness. I cleaned my beloved beet, I sliced it and cut it into cubes, then I placed it in the salad bowl and garnished with the spring onion and flakes of spicy cheese from Valsassina. To season a round of good balsamic vinegar, a teaspoon of Ligurian oil, a small pinch of Maldon salt And half a teaspoon of za'tar, because Israel is always in the heart. A single dish, a main course or an appetizer, as you prefer.
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Sprouts and pumpkin & # 8220crudaecotta & # 8221 salad
Ingredients for 4 people
- 250g brussels sprouts
- 1 small (or half large) pumpkin
- 70 g of walnuts
- 1 orange
- 2 cloves of garlic
- 1 tablespoon tamari
- 1/2 teaspoon of cinnamon
- extra virgin olive oil
- Parmesan Cheese
- salt and pepper
Wash the pumpkin, remove seeds and peel, then cut the pulp into cubes. In a baking dish, season them with 2 or 3 tablespoons of oil, a pinch of salt, cinnamon, and grated garlic. Mix well and bake at 185 ° C for about 40 minutes.
Clean the sprouts and slice them into thin slices. Prepare a vinaigrette by mixing 3 tablespoons of olive oil with the juice of half an orange and Tamari.
Finally, combine the sprouts with the pumpkin and add the walnuts. Season with the vinaigrette, season with salt and pepper and sprinkle with parmesan flakes to taste.
The first recipe we are going to see is that of the salad with cooked pumpkin and citrus sauce (for 6 people). To start the preparation, we clean about 1 kg of pumpkin. Once deprived of the peel, seeds and cut into large cubes a couple of cm, we place it in a salad bowl to season it with 4 tablespoons of extra virgin olive oil, a sprinkling of pepper and a pinch of salt. At this point we mix everything gently. After preheating the oven to 200 °, we put the seasoned pumpkin in a non-stick pan and bake. Everything will have to cook for about 20-25 minutes. Stir the mixture halfway through cooking and let it cool well once I'm ready. Now take a pomegranate and shell it, being very careful not to damage the grains, peel 16 walnuts and chop them coarsely. Now put the pumpkin in a large salad bowl, which will be cold by now, and add the walnuts and pomegranate. To prepare the sauce, take two oranges and 1 lemon and extract the juice using a citrus squeezer, emulsify the juices together with 4 tablespoons of extra virgin olive oil, then finally pour the sauce over the salad and serve.
The second preparation is that of the salad with raw pumpkin and almonds (for 4 people). To begin with, we carefully clean 600 grams of pumpkin and cut its pulp into very thin julienne strips. We squeeze 1 lemon and emulsify the juice with 4 tablespoons of extra virgin olive oil. Pour the emulsion on the pumpkin julienne and let the mixture flavor for about 40 minutes. We continue the preparation by cutting 400 grams of blue and semi-matured goat cheese into chunks. So let's move on to serving. On the four plates, if we want to serve it in separate portions or in a single salad bowl, pour the mixture of pumpkin julienne and sauce, then add the chunks of cheese and the slices of almond cut into strips. If we want to further enhance the flavor of the almond by extracting the oils, we can toast it in a pan, skipping it for a few minutes. During this operation, of course, we pay close attention not to burn it! At this point, all we have to do is add salt and pepper to taste and, finally, we bring our salad to the table!
Zucchini flower salad with valerian recipe
A really tasty salad and tasty with fresh courgette flowers and valerian, all seasoned with croutons, to make it crunchy. Many other delicious salad recipes, you can find them later on this page.
courgette flowers firm and fresh
extra virgin olive oil
1 - 2 croutons of bread
Soak the courgette flowers in a large bowl with plenty of cold water, to keep them fresh, taking into account that they are harvested early in the morning and will be eaten for lunch or dinner. Drain the courgette flowers, cut the cap and remove the pistil. Open the flowers and cut 3 - 4 flaps from each one. Place the washed and drained valerian in a bowl.
Add the courgette flowers, crumbled croutons, a little oil, a drizzle of vinegar and a pinch of salt.
Delicious, fresh and tasty, this one salad with courgette flowers and valerian !
Come and discover my other tasty salad recipes and choose your favorite!
SALADS | Mine RECIPES of delicious and appetizing salads! All mine summer salad recipes, special salads, winter salads And delicious salad recipes. Aromatic salads with flakes of Grana Padano cheese, salads with fontina cheese, with walnuts and pomegranate. So many ideas to prepare salads with chicory , as the salad of chicory, corn and primo sale cheese, or with walnuts and gorgonzola. Appetizing salads with fish, like the tasty the salad with octopus , or with the marinated salmon and hard salted ricotta or still theresalad with sea bream carpaccio. Fresh salads and tasty with the fresh fruit, different and particular but very good, like thesalad with oranges, or with i persimmons in oil salads with fruit vinaigrette and much more !
COURGETTE FLOWERS | My recipes with courgette flowers ! Great recipes with i courgette flowers, like the zucchini flower cakes to serve as appetizers. Many recipes of first courses, with scampi, mussels, courgette flowers and curry. Excellent spaghetti with clams and courgette flowers, or tagliatelle with shrimps and courgette flowers. Great recipes with the courgette flower pesto, such as pasta with tuna and courgette flower pesto, or spaghetti with tomato sauce and courgette flower pesto. Tasty i risotto with courgette flowers , good and easy soups and broths. Excellent main courses to do with i courgette flowers, from a simple and tasty omelette, to the more elaborate and tasty ones Stuffed Pumpkin Flowers, with potatoes or meatballs. Good the lasagna with courgette flowers and salmon, or with courgette flowers and pesto. Fanciful i toast with courgette flowers and gorgonzola, or croutons with courgette flowers and salmon. Easy to prepare cold pasta with courgette flowers and tuna.
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- If you came to this page, maybe you wanted to do one tasty salad and easy to do.
Easy easy salad with aromas and grana padano groks. The salad is delicious with songino, walnuts and oranges. Particular and colorful the salad with walnuts and pomegranate. Tasty salad with lettuce, mortadella, fontina cheese and flakes of parmesan cheese. Delicate and delicious salad with valerian, buffalo mozzarella and cherry tomatoes. Very tasty the salad with cabbage, buffalo mozzarella, olives and capers. Particular and tasty the salad with chicory, corn and primo sale cheese. Excellent courgette salad with tuna and fresh pecorino. Tasty valerian salad with octopus And hard salted ricotta.
Good and quick to prepare the mixed salad with robiola. The chicory salad is delicious with corn and frankfurters.
The mixed salad with corn and pecorino is delicious.
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Pumpkin Salad - Recipes
Me and my mom at the supermarket. She now checks the nutritional values of all foods. I grab a vacuum pack of beets and. tac "yes, yes, take them, they are good, they have very few calories, only 47 per 100 grams, you can do them like this or that, they are good for this and for that."
In short, I almost became a nutritionist. And also good, she has already lost 6 kilos.
The fact is that ste beets in my cart are over there, and from there they went to the fridge, turn here, turn there, on the internet I found some recipes and some were suggested to me by my blogger friends via facebook then. but why not do them in that simple simple way that mom told me about at the supermarket?
Here they are, really. well they would be excellent too, good and a little different from usual.
Ingredients for two people:
- a 400 g pack of pretreated beets
- 3 medium onions
- balsamic vinegar or balsamic cream
I peeled the onions and steamed them in the pressure cooker basket for about 25 minutes from the whistle.
The package of beets contained a large and a smaller one, I took the largest (the other is in the fridge for a future recipe) and first I sliced it then cut into cubes, once the onions were cooked, the I made them cool a little and I cut them more or less the same size as the beets, I added a little salt (not much we are on a diet !!) and a drizzle of balsamic vinegar.
The photo I took with the salad done because after only 10 minutes everything was the same purplish color.
Ah, to cut the beets, please, put on gloves, they are terrible, not even the food dyes are so plagued.
How to prepare: Cod, radicchio and pumpkin salad
To prepare the cod, radicchio and pumpkin salad, start by peeling the pumpkin and cutting it into cubes. Place it in a pan lined with parchment paper with oil, salt, pepper. Bake in the oven at 200 ° for 40-45 minutes. Remove from the oven and let it cool.
Meanwhile, in a non-stick pan, heat a tablespoon of extra virgin olive oil with a clove of garlic to taste and cook the cod after cutting it into cubes. When cooked, remember to remove the garlic. Season with salt and pepper.
In a salad bowl, collect the pumpkin, cod, radicchio, peeled and cut into small pieces and the baby spinach. Season with oil, salt, pepper and add the currant. Transfer to serving dishes and add a squeeze of lemon. The cod, radicchio and pumpkin salad is ready to be served.