Pumpkin and apple salad. Once the raisins are plump, drain and place into a mixing bowl with the apple and pumpkin. Pour in the lemon juice and toss to coat. Season to taste with salt and pepper, and serve immediately.
Pour the lemon juice on top and toss to coat.
Well, they have not tried Apples and pumpkin salad.
This is one of the tastiest salads one will ever eat.
You can have Pumpkin and apple salad using 9 ingredients and 3 steps. Here is how you cook that.
Ingredients of Pumpkin and apple salad
- You need 1/4 of pumpkin.
- Prepare 1/8 of onion.
- Prepare 1/4 of apple.
- Prepare 2 leaves of green leaf lettuce.
- Prepare of Sauce ingredients:.
- You need 30 g of mayonnaise.
- You need 30 g of fat free yogurt.
- Prepare Dash of salt.
- You need Dash of pepper.
We can add even more flavor for it by adding nuts, beans and more citrus fruits. Ingredients for the salad: One and half cups of peeled and grated red apples, One and half cups of peeled and grated pumpkin, One quarter cup of chopped walnuts, Great recipe for Pumpkin and apple salad. This flavorful pumpkin salad recipe features diced pumpkin and pumpkin seeds, baby greens, goat cheese, and a tangy dressing made from apple cider vinegar, mustard, and maple syrup. It's sure to be a crowd-pleaser on your Thanksgiving or Christmas table!
step by step Pumpkin and apple salad
- Remove the skin from the pumpkin, cut into bite size pieces and steam. Chop up the onion and wash with water, then remove excess water. Cut the apple into 5mm squares with the skin on..
- Mix all the ingredients other than the green leaf lettuce and season to taste using the salt and pepper..
- Lay the green leaf lettuce in the bottom of a bowl and scoop the mixed ingredients onto it. Calories: 130kcal (544kJ) (per person) *By mixing mayonnaise and yogurt we were able to lower the calor.
Just before serving, chop the apple into thin, bite-sized pieces. Place your greens in a large serving bowl. Top with sliced apple, dried cranberries and toasted pepitas. Use a fork to crumble the goat cheese over the salad. Drizzle the salad with just enough dressing to lightly coat the leaves once tossed (you probably won't need all of it).
