Fresh pumpkin salad with nuts will perfectly complement any meat or fish dish and will make your dinner fresher and colorful. You can cook a delicious salad if combine roasted pumpkin, nuts, pomegranate seeds, lettuce, and avocado.

You can cook this meal in 15 minutes if you have leftover roasted pumpkin. If there is no cooked pumpkin, you need to roast the raw one for 1-1.5 hours in an oven preheated to 180 degrees.


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  1. Rinse and dry any lettuce leaves you have, and place them on a salad platter.
  2. Wash and peel the avocado, cut into nice chunks, and place on top of the lettuce leaves.
  3. On top, also place chilled pieces of roasted butternut squash or squash in random order.
  4. Take mutely toasted or well-dried cashews and almonds and sprinkle them on a salad.
  5. Peel the pomegranate and carefully remove the grains and sprinkle them over the salad as well.
  6. Now prepare your salad dressing. Pour honey, olive, or any other oil, and English mustard into a small bowl, add the juice of half a lemon and mix well and pour over the salad. Serve lightly salted or pepper.

Why Fresh Pumpkin Salad with Nuts is good for you:

Pumpkin - Superfoods, Episode 8

Video by watchsuperfoods

Usage Tips

Use butternut squash for your culinary delights as it can be easily peeled off. In addition, this type of pumpkin, according to nutritionists:

  • refers to dietary food products, having 45 kcal per 100 g,
  • has a beautiful orange hue, sweet taste, and aroma of nutmeg,
  • strengthens the immune system, cleanses the body of toxins, harmful substances,
  • contains vitamins E, C, PP, B1, B5, B6, and minerals such as phosphorus, magnesium, calcium,
  • there is more carotene in pumpkins than in carrots, which has a positive effect on eye health,
  • potassium in pumpkin has a beneficial effect on blood composition and vascular elasticity.