Pumpkin in salads: autumn vegetable's other side

As pumpkins ripen in gardens and at markets each autumn, most people's first thought is a creamy pumpkin soup — a dish that is undeniably tasty and especially popular this time of year. But while the weather hasn't yet turned too damp and cold, pumpkin gets a chance to show a different side of itself: as the main ingredient in salads.

Raw or roasted

Unlike soup, where pumpkin is typically boiled or stewed, salads allow for different approaches to preparing it. One option is to use the pumpkin fresh and raw. The other is to roast it first, giving it a softer texture and a more pronounced flavor. Which method to use depends on the specific recipe — each preparation method lends the salad a different texture and flavor nuance.

Eight recipes

The TVNET portal has put together eight autumn recipes in which pumpkin is used specifically in salad form. The collection includes recipes featuring fresh pumpkin as well as ones built around roasted pumpkin. That means everyone can pick the option that suits them best, depending on available time, personal taste, or whether an oven is on hand.

During autumn, pumpkin is one of the most widely available vegetables, and using it in salads offers an alternative to the usual warm soups without losing the season's characteristic flavor and mood.