Empty My Fridge
Pumpkin Salad: How to Prepare the Most Easy & Delightful Salad of the Year at Home!
Ingredients
- Danhobahk · aka Kabocha1
- Onion · thinly sliced½
- Cranberry · dried¼ cups
- Sweet corn · drained½ cups
- Almond · sliced¼ cups
- Mayonnaise½ cups
- Oat milk2 tbsp
- Dijon mustard2 tsp
- Agave nectar2 tbsp
- Salt
- Black pepper
Instructions
- Bring water to a boil in a steamer pot over high heat.
- Cut the pumpkin in half and scoop out the seeds and strings. Optionally microwave it for 1 to 2 minutes first to make it easier to cut. Cut into eight pieces and steam for 10 to 12 minutes, until a chopstick pierces the flesh smoothly. Without a steamer, put the pumpkin in a covered microwave-safe plate and microwave for 5 to 7 minutes, until fully cooked. Let it cool before handling.
- Meanwhile, combine the thinly sliced onion with 1 tsp salt and set aside for 5 to 10 minutes.
- Peel the pumpkin (optional) and place the flesh in a large mixing bowl.
- Squeeze the salted onion to remove as much liquid as possible and add it to the bowl with the remaining ingredients. Season with salt and pepper to taste.
- Refrigerate for at least 2 hours, or overnight, before serving.
Summarized from Seonkyoung Longest's video. Watch it for the details.
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OnionSweet cornAlmondCranberryOat milk
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