Pumpkin Salad Tirshi Recipes
PUMPKIN SALAD (TIRSHI)
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
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
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
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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