Best Golden Pumpkin Salad Recipes

ROASTED FALL VEGETABLE SALAD WITH PUMPKIN, GOLDEN BEETS, TURNIPS, AND APPLES

Roasted Fall Vegetable Salad with Pumpkin, Golden Beets, Turnips, and Apples image

Roasted produce makes a colorful addition to any fall dinner plate. This recipe comes from TV chef Nora Singley. Also try: Roasted Fall Vegetable Salad with Squash, Carrots, Pears, and Figs; Roasted Fall Salad with Parsnips, Brussels Sprouts, and Grapes

Provided by Martha Stewart

Number Of Ingredients 9

Ingredients

1 pound pumpkin, cut into 1/2-inch wedges
3/4 pounds red onions, cut into 1/2-inch wedges, halved if small
1 red apple, cut into six wedges
1 pound small turnips, halved
1/2 bunch fresh thyme, plus 1 tablespoons fresh thyme leaves, for garnish
3 tablespoons extra-virgin olive oil, plus more for drizzling
Coarse salt and freshly ground pepper
1/4 cup white balsamic vinegar
Maldon sea salt

Steps:

Preheat oven to 475 degrees. Place a rimmed baking sheet on the upper and lower third racks.
In a large bowl, combine pumpkin, red onion, apple, turnips, and thyme. Add olive oil and season with coarse salt and pepper; toss to combine.
Remove hot baking sheets from oven and divide vegetable and fruit mixture evenly between them, spreading in an even layer. Return baking sheets to oven and roast, stirring occasionally, until golden brown and tender, about 35 minutes, rotating baking sheets from top to bottom halfway through baking.
Remove baking sheets from oven and drizzle with vinegar; shake to combine. Transfer to a serving platter; drizzle with olive oil and garnish with thyme leaves. Season with sea salt and serve.

GOLDEN PUMPKIN SALAD

Golden Pumpkin Salad image

This delicious salad is the result of a bumper crop of pumpkins at Janell Burrell's place in Cornelia, Georgia. "I had so many on hand, I started experimenting with different ways of preparing them," she smiles. "The sweet dish I'm sharing here is one we all enjoy."

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 6

Ingredients

2 cups shredded uncooked fresh pie pumpkin
1 can (8 ounces) crushed pineapple, undrained
1/2 cup raisins
1 tablespoon mayonnaise
1/2 teaspoon sugar
Leaf lettuce, optional

Steps:

Place pumpkin in a 1-qt. microwave-safe bowl. Cover and microwave on high for 2-1/4 minutes; cool. Stir in pineapple, raisins, mayonnaise and sugar. Refrigerate overnight. Serve on lettuce if desired.

Nutrition Facts : Calories 130 calories, Fat 3g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 22mg sodium, Carbohydrate 28g carbohydrate (22g sugars, Fiber 1g fiber), Protein 1g protein.