Pumpkin Salad Tirshi Recipes

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PUMPKIN SALAD (TIRSHI)



Pumpkin Salad (Tirshi) image

This is a wonderful salad, good for Thanksgiving but we make it all year round. This is a traditional Sepharidic recipe.

Provided by Mirj2338

Categories     Lunch/Snacks

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 7

2 cups pumpkin puree (or other winter squash)
1/2 teaspoon paprika
2 garlic cloves, crushed
1/4 teaspoon ground cinnamon
3 tablespoons lemon juice
1/4 teaspoon salt
1 tablespoon vegetable oil

Steps:

  • Cut the the pumpkin (or winter squash) in half.
  • Place cut side down on a foil-lined baking sheet.
  • Bake at 350°F for 1 hour or until tender.
  • Separate pulp from skin and seeds.
  • Mash pulp to make purée.
  • Mix pumpkin purée with remaining ingredients, blending well.
  • Refrigerate.
  • Serve chilled with cous cous.

PUMPKIN SALAD



Pumpkin Salad image

Jazz up a classic fall veggie by serving it salad-style. Pecans lend crunch while gingerroot, cumin and cilantro bring a pleasing medley of flavors. -June Gaden, Adelaide, Australia

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 2 servings.

Number Of Ingredients 10

1-3/4 cups cubed peeled pie pumpkin
2 teaspoons canola oil
1/4 teaspoon salt
2 tablespoons sunflower kernels
2 tablespoons finely chopped pecans
2 tablespoons minced fresh cilantro
2 tablespoons chopped red onion
1/2 cup plain yogurt
1 teaspoon ground cumin
1/2 teaspoon grated fresh gingerroot

Steps:

  • Place pumpkin cubes on a baking sheet. Brush with oil; sprinkle with salt. Bake at 375° for 35-40 minutes or until tender. Cool completely. , In a large bowl, combine the sunflower kernels, pecans, cilantro, onion and pumpkin. In a small bowl, combine the yogurt, cumin and ginger. Pour over pumpkin mixture; toss to coat. Cover and refrigerate until chilled.

Nutrition Facts : Calories 212 calories, Fat 16g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 376mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 3g fiber), Protein 7g protein.

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