Salad with pumpkin and persimmon in yogurt dressing
This amazingly simple salad is perfect for both everyday and holiday menus. There is a little trick to it. I disguise the pumpkin, which not everyone likes, with orange and cinnamon. It turns out to be simply divine. To further enhance the flavor of this salad, add spices to it instead of regular breadcrumbs. That's exactly what I did and it turned out delicious!
You can find more recipes by Yevhen Klopotenko at klopotenko.com.
HOW TO COOK A SALAD WITH PUMPKIN AND PERSIMMON
Cuisine
European
Preparation time
15 minutes
Cooking time
5 minutes
Servings
2
INGREDIENTS
- 200 g Pumpkin
- 1 persimmon (charon or king)
- 150 ml Orange juice
- 1-2 pinch Cinnamon (ground)
- 100 g Yogurt (home-made with GOODFOOD TM sourdough starter)
- 1 tsp. honey
- 2 tsp Breadcrumbs (coarse grind)
- 2 sprigs of mint (for serving)
SALAD WITH PUMPKIN AND PERSIMMON: STEP BY STEP RECIPE
Peel the pumpkin (200 g), cut it into cubes about 1 cm in size.
Squeeze the juice of an orange (150 ml) into a small saucepan, add the pumpkin cubes, cinnamon (1-2 tsp), bring to a boil and cook over low heat until the pumpkin is soft. It's important to catch the moment when the pumpkin pieces are soft on the outside and still a little hard on the inside. It took me about 15 minutes. Remove from the heat and take the pumpkin out of the juice.
Peel the persimmons and cut them into small pieces or cubes.
In a small container, mix yogurt (100 g) with honey (1 tsp).
In a salad bowl, mix the pumpkin and persimmon, add the yogurt dressing, sprinkle the salad with breadcrumbs (2 tsp) and garnish with mint leaves.
Cooking is easy!
A FEW TIPS
- Sweet persimmons, such as king or charon, are the best choice for this salad.
- Prepare the yogurt for this salad in advance. To do this, just add a starter of natural yogurt to milk, according to the instructions and put it in a warm place for 8-10 hours. You can also use a special yogurt maker or slow cooker to make the starter.
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