Pumpkin and Walnut salad

In this salad, pumpkin is first microwaved to cook to a firm texture and then
combined with a creamy dressing made up of walnuts, parsley and mayonnaise for a
tasty and quick summer salad. This salad also makes a good lunch alternative
while working from home or at the office. Always serve chilled for that ultimate
salad experience even multiple times a week. It is one of the great ways of
enjoying pumpkin.

Servings: 2

Author:

Prep Time
30 minutes

Cook Time
12 minutes

2 hours

Total Time
2 hours, 42 minutes

Course:

Salad

Cuisine:

Australian

Keywords:

🧂 Ingredients

600 g butternut pumpkin
3-4 tbsp. water
Salt to sprinkle
½ - ¾ cup walnuts

roughly chopped and toasted
5 shallots

chopped
3 tbsp. parsley finely chopped plus 1 tbsp. extra for garnish
½ tsp. ground nutmeg
Salt and pepper to taste
¾ - 1 cup mayonnaise or to taste

Instructions

1 Peel pumpkin and scoop out seeds and stringy bits. Cut pumpkin into uniform
cubes and place in a single layer in a rectangular microwave safe dish with a
lid. Sprinkle 3-4 tbsp. water. Lightly sprinkle some salt. Pop the lid and cook
in the microwave for 5 minutes on medium. Remove from microwave and move pumpkin
around. Cook for a further 1 minute. Pumpkin should be firm to the touch. (**)
2 Drain excess water and place pumpkin in a glass bowl. Place it in the fridge and
chill till you prepare the dressing. This stops the pumpkin from getting
overcooked.
3 In a bowl, combine walnuts, shallots, parsley, nutmeg, salt, pepper and
mayonnaise.
4 Fold the walnut mixture gently into the pumpkin. Chill until ready to serve.
Garnish with reserved parsley just before serving.
5 Best served chilled as a satisfying salad on its own or with roasts