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Pumpkin Salad

August 15, 2015

Sunshine Salads

I hate boring salads always have always will.  I like vibrancy on my plate but not vibrancy without purpose. A few lettuce pieces are pointless and NOT salad.  My hubby’s mummy makes an incredible salad and I am sure his mummy’s cooking is one of the reasons why he is so tall.  This salad is yummy, filling and vibrant.  It does not need any extra things to make it look pretty, the colour is pretty enough.

This recipe was taken from The Caribbean Central & South American Cookbook  (Anness Publishing, 2010).


1 large red onion (peeled and very thinly sliced), 1 cup olive oil, 4 tbsps red wine vinegar, 675g pumpkin (peeled and cut into pieces), 40g chopped fresh flat leaf parsley, salt and ground black pepper.


  1. Mix the onion, olive oil and vinegar in a large bowl.
  2. Stir well to combine.
  3. Put the pumpkin in a large pan of cold salted water.
  4. Bring to the boil then lower the heat and simmer gently for 20 minutes.
  5. Drain the pumpkin and add to the bowl containing the dressing.
  6. Toss lightly and leave to cool.

From → Salads

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