German Pumpkin Noodle Salad
Elevate your salad game with this vibrant and hearty German Pumpkin Noodle Salad, a unique fusion of autumnal flavors and comforting textures. Tender roasted pumpkin, seasoned with smoky paprika and earthy cumin, pairs perfectly with egg noodles, creating a satisfying base for this dish. A tangy dressing of Dijon mustard, apple cider vinegar, and honey ties it all together, while crunchy toasted pumpkin seeds, zesty pickles, and fresh parsley provide pops of texture and flavor. This salad is as versatile as it is flavorful, perfect for a cozy lunch, festive potluck, or an impressive side dish. Ready in under 40 minutes, it captures the essence of German-inspired cuisine with a modern twist. Try this seasonal favorite today!
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Recipe Information
Ingredients
- 400 grams pumpkin (peeled and cubed)
- 200 grams egg noodles
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon dijon mustard
- 2 tablespoons apple cider vinegar
- 1 teaspoon honey
- 3 tablespoons pickles (finely chopped)
- 2 tablespoons parsley (chopped)
- 0.5 red onion (thinly sliced)
- 2 tablespoons pumpkin seeds (toasted)
Instructions
Preheat your oven to 200°C (400°F). Line a baking tray with parchment paper.
Place the cubed pumpkin on the baking tray. Drizzle with 1 tablespoon of olive oil, and sprinkle with ground cumin, smoked paprika, salt, and black pepper. Toss to coat evenly.
Roast the pumpkin in the oven for 20-25 minutes, or until tender and slightly caramelized. Remove and let cool slightly.
Cook the egg noodles according to the package instructions. Drain, rinse with cold water to stop the cooking process, and set aside.
In a small bowl, whisk together the remaining 1 tablespoon of olive oil, dijon mustard, apple cider vinegar, honey, and a pinch of salt and pepper to create the dressing.
In a large mixing bowl, combine the roasted pumpkin, cooked egg noodles, chopped pickles, red onion, and parsley.
Pour the dressing over the salad ingredients and toss gently until everything is well coated.
Sprinkle the toasted pumpkin seeds on top for added crunch and garnish with additional parsley if desired.
Serve immediately or chill in the refrigerator for 15-20 minutes for the flavors to meld. Enjoy your German Pumpkin Noodle Salad!
Nutrition Facts
Calories |
815 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.9 g | 58% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 58 mg | 19% | |
| Sodium | 1979 mg | 86% | |
| Total Carbohydrate | 90.6 g | 33% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 19.4 g | ||
| Protein | 19.0 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 176 mg | 14% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1826 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
