Pumpkin Salad Is Easy And Tasty

Pumpkin can be prepared in a variety of ways. The pumpkin salad can be wonderfully kept for a few days in the fridge and fits perfectly as a side dish to a variety of dishes. If it has to go fast: Arrange it together with a fried egg. This is a healthy fast food of the finest kind.


500 g pumpkin

Organic lemons (1-2)

100 g of rocket

1 red onion

3 spoons of orange juice

1 clove of garlic

2 tablespoons of pine nuts

Olive oil

2 tablespoons honey

Salt and pepper

pumpkin salad

Preparation Of The Recipe

Halve the pumpkin core, wash and cut into thin slices. Clean the rocket, wash and spin dry. Peel red onion and cut into thin slices. Peel garlic and chop it finely. Rinse the lemon hot, pat dry, finely grate the peel, halve and squeeze.

Roast the pine nuts in a frying pan, then remove from the pan. Add olive oil to the pan and heat. Fry pumpkin wedges in it. Add garlic and honey and glaze pumpkin. Deglaze with lemon juice. Add orange juice and 4 -5 tablespoons of water, season with salt and pepper. Add the onion and cook covered until it is firm about 5 minutes.

Remove the pumpkin from the pan and allow to cool slightly. Season the honey with salt, pepper, lemon juice, and peel. Arrange rocket on plates. Add the pumpkin and drizzle with the broth. Sprinkle with pine nuts.

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Pumpkin Salad Is Easy And Tasty
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