Sweet Spicy Pumpkin Salad

This is a great salad. It’s quick and easy to make, and really tastes delicious. You may want to make a double portion as it will disappear quickly.

Serving Size: 4

Ingredients:

• 1 large red onion, sliced thinly
• 1 tablespoon oil
• 1 & 1/2 lb. pumpkin or butternut squash, peeled and cubed
• handful Italian parsley, chipped
• 1/4 cup Thai sweet spicy sauce

Directions:

1. Prepare the pumpkin early enough to cool before serving.
2. Peel the pumpkin or squash. Remove the seeds and cut into bite-sized cubes.
3. Steam the pumpkin until soft yet al dente and still holding its shapes. (5-8 minutes)
4. Place the cooked pumpkin pieces in a bowl and cool in the refrigerator.
5. Prepare the onion in thin slices.
6. Heat the oil and saute the onion until soft.
7. Drain on a paper towel.
8. Chop the parsley, leaving a few leaves as garnish.
9. Add the onion slices and chopped parsley to the pumpkin and gently toss to mix.
10. Place the salad on a plate or in a bowl and drizzle the Thai sauce on top.
11. Garnish with a few parsley leaves.
12. We also sprinkled a few red pepper flakes as garnish.

Notes:

We used an Uchiki Kuri pumpkin, although it would be good with any pumpkin or winter squash, such as butternut.

Author: Chris Walker. This entry was posted on Monday, January 23rd, 2012 at 10:31 pm. It is filed under Onion, Pumpkin, Salads, Squash. You can follow any responses to this entry through the RSS 2.0 feed.

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