Japanese Pumpkin Salad

back to recipe overview
INGREDIENTS:
  • 1 small pumpkin, de-seeded and quartered
  • 9 oz frozen chestnuts
  • 1/3 cucumber, diced
  • 5 oz sliced mushrooms
  • 2 sticks celery
  • 1/2 red bell pepper, sliced
  • 1/2 yellow bell pepper, sliced
  • salt
  • pepper
  • pumpkin seed oil

    For the Dressing
  • 3 tbsp sesame oil
  • 3 tbsp dark soy sauce
  • 4 tbsp pumpkin seed oil
  • 1 1/2 inch piece ginger, grated
  • 2 tablespoons sesame seeds
  • 2 crushed cloves garlic


    DIRECTIONS:
    Preheat the oven to 420 degrees F. Sprinkle salt and pepper on the pumpkin and drizzle it with olive oil. Bake it on a roasting tray for approx. 20 minutes, add the frozen chestnuts and bake it for another 15 minutes.

    Let the chestnuts and pumpkin cool. Chop the pumpkin into small pieces and mix it with the chestnuts and the other vegetables.

    Whisk the dressing ingredients together and pour them over the pumpkin salad. Mix well, serve and enjoy.



    • In Association with Amazon.com > Order your Pumpkinseed Oil online!

    > Books around pumpkinseed oil