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.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

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)

Directions

Step 1

Preheat your oven to 200°C (400°F).

Step 2

Peel and seed the pumpkin, then cut it into small bite-sized cubes (about 2cm).

Step 3

In a mixing bowl, toss the pumpkin cubes with olive oil, salt, and black pepper.

Step 4

Spread the pumpkin cubes evenly on a baking sheet lined with parchment paper.

Step 5

Roast the pumpkin in the oven for 20-25 minutes, flipping halfway through, until tender and slightly caramelized. Set aside to cool.

Step 6

While the pumpkin is cooking, peel the carrot and slice it into thin matchsticks or use a julienne peeler.

Step 7

Slice the cucumber in half lengthwise, scoop out the seeds with a spoon, and thinly slice it into half-moons.

Step 8

Slice the red bell pepper into thin strips.

Step 9

Chop the fresh cilantro and mint leaves finely.

Step 10

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.

Step 11

In a large salad bowl, combine the roasted pumpkin, carrot, cucumber, red bell pepper, chopped cilantro, and mint.

Step 12

Pour the dressing over the salad and gently toss to coat all the ingredients.

Step 13

Sprinkle the roasted peanuts on top as a garnish just before serving.

Step 14

Serve immediately and enjoy your Thai Fresh Pumpkin Salad!

Nutrition Facts

Serving size	1033.2 grams (1033.2g)

Amount per serving	% Daily Value*
Calories	632

Total Fat 38.80g	50%
Saturated Fat 6.40g	32%
Polyunsaturated Fat 5.50g
Cholesterol 0mg	0%
Sodium 2493mg	108%
Total Carbohydrate 68.40g	25%
Dietary Fiber 10.60g	38%
Total Sugars 32.20g
Protein 14.80g	30%

Vitamin D 0IU	0%
Calcium 214mg	16%
Iron 7mg	37%
Potassium 2754mg	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.

Source of Calories

Fat: 51.2%

Protein: 8.7%

Carbs: 40.1%