Pumpkin salad
If autumn had a signature salad, this pumpkin salad would be it. Roasted Hokkaido pumpkin transforms into a sweet, caramelised delight, while crisp apples add a nice crunch. Tart blackberries provide a refreshing finish, and toasted hazelnuts bring a satisfying texture. Creamy salad cheese offers a savoury balance, and a drizzle of maple syrup ties everything together with a touch of sweetness. Enjoy it with a warm baguette and soak in the flavours of the season.
Ingredients
|
Pumpkin (about 1 kg)
|
1 |
|---|---|
|
Butter
|
25 g |
|
Maple syrup
|
1 tbsp |
|
Coarse salt
|
1 tsp |
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Large red apples (about 500 g)
|
2 |
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Lemon juice, freshly squeezed
|
2 tbsp |
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Kale leaves, thinly sliced
|
200 g |
|
Blackberries, rinsed
|
200 g |
|
Hazelnuts, roughly chopped and toasted
|
25 g |
| 100 g | |
|
Dried cranberries
|
50 g |
To serve
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Baguettes
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240 g |
|---|
Pick the right pumpkin
Hokkaido pumpkin is best suited for this salad as it has a naturally sweet, nutty flavour and smooth texture. However, you can also opt for sugar pie pumpkins. They offer a similar sweetness, while butternut and acorn squash have a firmer texture and lower moisture content. Kabocha squash is also a good choice, adding a rich, almost chestnut-like taste.
Choose tart apples
Select tart red apples that provide a refreshing contrast to the pumpkin and maple syrup while keeping a crisp texture in the salad. Honeycrisp is a great choice, balancing tartness with a satisfying crunch. Pink Lady brings a hint of sweetness along with its bright, crisp bite, while Braeburn offers a slightly deeper flavour with a mix of tart and sweet notes. These apples hold their shape well and work beautifully with the other ingredients. If you prefer a sharper tartness, Granny Smith is the best pick, though it will stand out more in the salad.
FAQ: Questions about pumpkin salad
Have questions about this autumn-inspired pumpkin salad? We have gathered some helpful answers below.
Do I need to peel the pumpkin for the salad?
No, peeling is not necessary. Hokkaido pumpkin has edible skin that softens nicely when cooked. You can leave the skin on for a more rustic feel or remove it after frying or roasting if you prefer a smoother bite.
Can I prepare pumpkin salad ahead of time?
No, we do not recommend making this pumpkin salad ahead of time. The ingredients do not hold up well when prepped too early. It is much better to slice and put everything together right before you serve it. This way, everything stays fresh and tastes just right.
How should I store the pumpkin salad?
Store your leftover pumpkin salad in an airtight container in the fridge and enjoy it within 1–2 days. Be aware that the pumpkin will soften over time, and the kale may lose some of its crispness, so it is best eaten fresh. If possible, store the ingredients separately and put the salad together just before serving to keep everything fresh. If that is not an option, give the salad a gentle toss before eating to redistribute the flavours.
Nutritional values
Nutritional value, per
1658 Kcal
| Fibre | 54.6 gram fibers |
| Protein | 45.6 gram |
| Carbohydrates | 265.2 gram |
| Fat | 44.7 gram |
Wonderful pumpkin salad with fresh fruits and vegetables
Crisp air, golden leaves, and a cosy meal to match. This pumpkin salad is all about autumn flavours. The combination of colours makes it an eye-catcher on any table, with deep orange pumpkin, dark green kale, and pops of red and purple from crisp apples and berries. It belongs on the dinner table with a warm slice of bread on the side.
Tart sweetness from crisp apples and juicy blackberries
Crisp apples bring a sharp, refreshing snap that cuts through the deep, caramelised notes of pan-fried Hokkaido pumpkin. The blackberries offer a softer texture with a tangy kick, while their earthy and floral undertones bring the deep, slightly wild taste of berries found in forests. The combination of firm, crunchy apples and plump blackberries makes the flavours even more dynamic, balancing bright acidity with mellow sweetness.
Topped with white cheese, dried cranberries, and toasted hazelnuts
Some flavours are just meant to be together, and this trio proves it. Creamy white cheese has a creamy, slightly salty taste that acts as a wonderful counterpoint to the sweet and tangy cranberries. Their chewiness adds a fruity nuance that plays perfectly against the smoothness of the cheese, while toasted hazelnuts complete the trio with a deep, nutty crunch and a warm, roasted aroma. It is a little bit of creaminess, a little bit of sweetness, and a little bit of crunch in every bite.
Try it as a side or a light lunch
This recipe for pumpkin salad knows how to adapt. On its own, it makes for a fresh and delicious lunch, whether you are enjoying it at home, sharing it with friends, or packing it for work. But if you let it sit next to something warm and comforting, it shines in a whole new way. Enjoy it with celeriac schnitzel, chicken in cream sauce, or alongside classic beef patties. It also works well with roasted lamb, pan-seared duck breast, or a mild white fish like cod. For a full spread, serve it with roasted root vegetables or buttery mashed potatoes. However you serve it, this salad fits right in.
Ideas for varying the recipe
Our pumpkin salad is easy to tweak depending on what is in season or just what you have lying around. No apples? Swap them for pears if you want a softer, mellow sweetness or go for plums if you like a juicier bite with a bit more tang. If blackberries are not an option, blueberries bring a gentler sweetness, while redcurrants add a sharper, zesty bite.
The base can be changed up, too. Kale gives the salad an earthy backbone, but savoy cabbage or cavolo nero will add a firmer bite with a slightly sweeter note. For extra crunch, replace hazelnuts with walnuts for a bolder, slightly bitter taste or almonds for a more delicate nuttiness. And if you feel like switching up the cheeses, swap out white cheese for crumbled goat’s cheese if you want a tangier, creamier element, or shaved Parmesan for a sharper, salty note.
