simple pumpkin salad recipes to compensate for Christmas excesses

During the month of December we tend to loosen our belts and get carried away by the excesses of a clearly festive season. Family reunions, meetings with friends, business meals and the various Christmas events and festivals fill the calendar and make these dates the ideal opportunity to occasionally enjoy sweet treats or more hearty dishes than usual.

However, eating too many large meals can cause an uncomfortable feeling of bloating and heaviness. It is therefore recommended, as far as possible, and even if we remain immersed in the festive atmosphere, to try to find a certain routine after a weekend of excess.

It is not a question of following strict guidelines, but of gradually returning to our daily lives with lighter, more pleasant and healthier meals, which fill us up without generating digestive discomfort. After several days of celebration, hearty meals and irresistible sweets, the body generally demands more balanced, fresh and easy-to-digest dishes. In this case, pumpkin, very versatile and nutritious, becomes an excellent ally for resuming healthy habits without giving up flavor.

Pumpkin stands out for its vitamin C content, although some of it is lost during cooking. This fruit also offers a good supply of beta-carotene, a pigment that not only gives the yellow-orange color, but also acts as a precursor of vitamin A, essential for vision and the immune system. This carotenoid is a rich antioxidant with many benefits, according to the Spanish Nutrition Foundation (FEN).

Pumpkin and fennel salad

If you’re looking for a fresh salad, with ingredients that enhance the sweetness of the pumpkin, fennel is your best option. In total, it only takes fifteen minutes to prepare this recipe. Here are the ingredients for four servings:

First of all, we peel the pumpkin and cut it into cubes, thin sticks or spiral shapes, and reserve it in a large bowl. On the other hand, we carefully wash the fennel bulb under a stream of cold water and, using a knife, cut it into small pieces to add it to the bowl with the pumpkin.

Then we add the mint leaves and pumpkin seeds and mix gently so that all the ingredients are evenly distributed. Meanwhile, in another bowl, pour the vinegar with the oil and a pinch of salt, and beat well until the vinaigrette is perfectly integrated.

Finally we add this mixture to the pumpkin bowl, distributing it evenly. We decorate with cranberries and pecans, and if we want we can add more mint leaves.

Raisin and pumpkin salad

Although at first glance it might not seem like a good combination, raisins and pumpkin are a perfect pair. And if we complete the taste profile of this recipe with a little goat cheese, it’s even better. In total it takes around 35 minutes. Here are the ingredients for four servings:

Once all the ingredients are prepared, we can get to work and start preparing the recipe. First of all, we peel the pumpkin using a very sharp knife then we cut it into regular cubes or thin strips, depending on the presentation you prefer for the salad.

Then we prepare a baking tray suitable for the oven, we line it with baking paper and add a generous drizzle of olive oil to prevent the ingredients from sticking during cooking.

Then we distribute the pumpkin evenly on the tray, making sure that the pieces do not overlap so that they cook evenly. We season with salt and pepper to taste and, if we wish, we can add some aromatic herbs, such as thyme or rosemary, to enhance its flavor.

We place the tray in the oven preheated to 200 degrees and bake for about 30 minutes, or until the pumpkin is tender and has a golden hue.

Meanwhile, we prepare the salad base. In a large bowl, place the previously washed and well-drained arugula. Then we cut the goat cheese into thin slices or small pieces and add it to the bowl with the arugula. When the pumpkin is ready, we take it out of the oven and let it cool for a few minutes on a rack so that it loses excess heat and moisture.

Then we add it to the bowl with the rest of the ingredients. Then we add the nuts and raisins, providing a pleasant contrast of textures and flavors. Mix gently so that all the ingredients are distributed evenly without breaking them excessively. Finally, season to taste with olive oil and balsamic vinegar.

Rice and pumpkin salad

If you are looking for a delicious salad, but which also offers a good contribution of rice, know that it is not incompatible with the incorporation of pumpkin in your recipes. In total, it takes about 35 minutes to prepare this dish. Here are the ingredients for four servings:

To prepare the rice we need:

First of all, we start by preparing the rice. To do this, pour a tablespoon of olive oil into a pan and, when hot, add the garlic. We brown them carefully to prevent them from burning and, once ready, we remove them and put them aside. Then we add the rice and stir for a few seconds so that it is well coated with oil.

Then, add the water and let it cook over low heat for around ten minutes. If during cooking you notice that it needs more liquid, you can add a little more water without problem, until you reach the desired point.

On the other hand, we preheat the oven to 200 degrees. Meanwhile, we prepare a dish suitable for the oven, we cover it with baking paper and place the previously peeled and chopped pieces of pumpkin on it. Sprinkle a little oil, salt and pepper to taste and roast the pumpkin until tender and lightly browned. Then we cut the salmon and the pineapple into small cubes and place them in a large bowl.

In another container, combine the orange zest with its juice, olive oil, salt and pepper, and stir well until you obtain an emulsified vinaigrette.

Finally, add the rice and roasted pumpkin to the bowl of salmon and pineapple, mix gently and drizzle the salad with orange vinaigrette. Stir again so that all the ingredients are well integrated and it is ready to serve.