The giant pumpkin might be out of season, but you can still get butternut squash or the Hokkaido pumpkin in most stores. To make this salad you will have to marinade your pumpkin in advance.
Marinated pumpkin is quite delicious. It adds a nice gustatory nuance and crunchiness to this winter salad.
Like any relish it can be used to garnish raw or cooked burgers, sandwiches, and raw or cooked soups. I also use it to make a wonderfully hot, sweet and spicy salad dressing. It can even be added to a smoothie. Give it a try!
Like any relish it can be used to garnish raw or cooked burgers, sandwiches, and raw or cooked soups. I also use it to make a wonderfully hot, sweet and spicy salad dressing. It can even be added to a smoothie. Give it a try!
Ingredients:
- 2 cups pumpkin, cut into small cubes
- 1/4 cup purified water
- 3 Tbsp raw honey
- 5 Tbsp raw flax seed oil
- 1/4 cup raw apple cider vinegar
- 5-6 allspice berries
- 2-3 bay leaves
- 1 cinnamon stick
- 1 tsp chopped red hot pepper, seeds removed (use less if you want it less spicy)
There are two ways to prepare the raw marinade. When I first made it I realized that I used too much apple cider vinegar. My "mistake" was very easy to correct. I simply diluted it with purified water and added more raw honey. You may want to experiment a bit and use vinegar to water ratio that suits your taste buds.
1. In a bowl mix honey with flax oil. Add vinegar and mix again. Add water and spices. Mix well. Ready!
Or...
2. Put all ingredients, except flax oil and honey, into a saucepan and warm up the mixture to about 110°F. Do not boil! Add honey and mix well. Add flax oil and mix again. Ready!
To marinade pumpkin:
- Place chopped pumpkin in a jar.
- Pour the marinade. Make sure that the liquid covers the pumpkin.
- Close the lid tightly and place the jar in a dark, fairly warm, but hot hot, place.
- Allow to marinate for about 24 hours.
~ Marinated Pumpkin Salad ~
Ingredients:
for the salad per person
- 1/2 cup marinated pumpkin
- 1-2 cups mixed greens
- 1 tsp chopped green onions
- 1/2 Tbsp pumpkin seeds (sprouted if possible)
for the dressing
- 1/4 cup marinade (strained through a sieve)
- 1/3 cup cold pressed flax seed oil (or a cold pressed oil of your choice)
- 1 Tbsp marinated pumpkin
- 1/2 tsp cold pressed pumpkin seed oil (optional)
- 1/2 tsp pink Himalaya salt
Method:
- Arrange the greens on individual plates. Add marinated pumpkin.
- In a blender whiz a dressing using all the dressing ingredients. Adjust the taste to your personal liking.
- Pour the dressing over the salad. Garnish with chopped green onions and pumpkin seeds. Enjoy in good company!
In radiant health, passionately raw - Dominique
Dominique Allmon©2015