Chilli Pumpkin Salad
Description: Dive into the vibrant flavors of this Chilli Pumpkin Salad, a delightful creation perfect for any occasion. With tender pumpkin cubes, caramelized onion rings, and a hint of zesty sweet chili sauce, this salad is a celebration of taste and texture. Whether you’re hosting a gathering or simply craving a healthy yet satisfying dish, this recipe is sure to impress!
Recipe Category: Vegetable
Keywords: Portuguese, European, Low Protein, Vegan, Low Cholesterol, Healthy, < 30 Mins, Easy
Servings: 6
Cook Time: 15 minutes
Prep Time: 5 minutes
Total Time: 20 minutes
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 | pumpkin |
| 1 | olive oil |
| 1 | salt |
| – | pepper |
| – | onion |
| – | sweet chili sauce |
| – | beetroot |
Nutritional Information (per serving):
- Calories: 59.6
- Fat Content: 0.2g
- Saturated Fat Content: 0.1g
- Cholesterol Content: 0mg
- Sodium Content: 59.8mg
- Carbohydrate Content: 13.9g
- Fiber Content: 2.7g
- Sugar Content: 6.9g
- Protein Content: 2.1g
Recipe Instructions:
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Begin by preparing the pumpkin. You can either boil, bake, or microwave it until it’s soft but not mushy. This step typically takes around 10-15 minutes, depending on the method you choose.
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While the pumpkin is cooking, peel the onion and slice it into rings. These will add a delicious crunch and flavor contrast to the salad.
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Once the pumpkin is cooked, allow it to cool slightly before peeling and cutting it into bite-sized cubes. Be careful not to burn yourself during this process.
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In a skillet, heat about 1 tablespoon of olive oil over medium heat. Add the sliced onion rings and sauté them until they turn translucent and slightly caramelized. This usually takes around 5-7 minutes, stirring occasionally to prevent burning.
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While the onions are cooking, drain the beetroot if using canned or pickled beetroot. You can also roast fresh beetroot if preferred, but ensure it’s cooked and cooled before adding it to the salad.
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Once all the ingredients are cooled to room temperature, it’s time to assemble the salad. In a large mixing bowl, combine the cooked pumpkin cubes, caramelized onion rings, and drained beetroot.
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Drizzle the sweet chili sauce over the salad, adjusting the amount according to your taste preferences. Gently toss everything together until the ingredients are evenly coated with the sauce.
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Season the salad with salt and pepper to taste, enhancing the flavors and bringing out the natural sweetness of the pumpkin and beetroot.
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For the best results, refrigerate the salad for at least 30 minutes before serving. Chilling allows the flavors to meld together, creating a harmonious blend of sweet, savory, and spicy notes.
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When you’re ready to enjoy, serve the Chilli Pumpkin Salad as a refreshing appetizer, side dish, or even a light main course. Garnish with fresh herbs or a sprinkle of chili flakes for an extra pop of color and flavor.
YUMMY!
With its vibrant colors, tantalizing flavors, and wholesome ingredients, this Chilli Pumpkin Salad is a true crowd-pleaser that’s as nutritious as it is delicious. Whether you’re following a vegan lifestyle, watching your cholesterol intake, or simply looking for a quick and easy dish to satisfy your cravings, this recipe ticks all the boxes. So gather your ingredients, whip up a batch of this irresistible salad, and get ready to delight your taste buds with every forkful! 🎃🥗
