Thai Fresh Pumpkin Salad
Bright, fresh flavors come alive in this vibrant Thai Fresh Pumpkin Salad, a perfect balance of sweet, tangy, and savory elements. Roasted pumpkin cubes, caramelized to golden perfection, form the heart of this salad, complemented by crisp matchstick carrots, refreshing cucumber slices, and crunchy red bell pepper strips. A zesty lime-fish sauce dressing, sweetened with a touch of honey and spiced with optional red chili, infuses every bite with classic Thai flavors. Garnished with fragrant cilantro, cooling mint, and a sprinkle of roasted peanuts, this salad is both visually stunning and packed with bold, nutritious ingredients. Ready in under an hour, this gluten-free, crowd-pleasing dish is ideal for lunch, dinner, or as a colorful addition to your holiday table.
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Recipe Information
Ingredients
- 500 grams Pumpkin
- 2 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 medium Carrot
- 1 medium Cucumber
- 1 medium Red bell pepper
- 2 tablespoons Fresh cilantro
- 2 tablespoons Fresh mint leaves
- 2 tablespoons Roasted peanuts
- 2 tablespoons Lime juice
- 1 tablespoons Fish sauce
- 1 teaspoons Honey
- 1 clove Garlic
- 1 small Red chili (optional)
Instructions
Preheat your oven to 200°C (400°F).
Peel and seed the pumpkin, then cut it into small bite-sized cubes (about 2cm).
In a mixing bowl, toss the pumpkin cubes with olive oil, salt, and black pepper.
Spread the pumpkin cubes evenly on a baking sheet lined with parchment paper.
Roast the pumpkin in the oven for 20-25 minutes, flipping halfway through, until tender and slightly caramelized. Set aside to cool.
While the pumpkin is cooking, peel the carrot and slice it into thin matchsticks or use a julienne peeler.
Slice the cucumber in half lengthwise, scoop out the seeds with a spoon, and thinly slice it into half-moons.
Slice the red bell pepper into thin strips.
Chop the fresh cilantro and mint leaves finely.
In a small bowl, combine lime juice, fish sauce, honey, and minced garlic. If you want extra heat, finely chop the red chili and add it to the dressing.
In a large salad bowl, combine the roasted pumpkin, carrot, cucumber, red bell pepper, chopped cilantro, and mint.
Pour the dressing over the salad and gently toss to coat all the ingredients.
Sprinkle the roasted peanuts on top as a garnish just before serving.
Serve immediately and enjoy your Thai Fresh Pumpkin Salad!
Nutrition Facts
Calories |
632 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.8 g | 50% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2493 mg | 108% | |
| Total Carbohydrate | 68.4 g | 25% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 32.2 g | ||
| Protein | 14.8 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 214 mg | 16% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 2754 mg | 59% | |
*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.
