Isn’t pumpkin season, one of your favorite seasons of the year ? Honeslty, I love pumpkin ! And this pumpkin orange salad is a perfect combination between the nutty taste of pumpkin and the refreshing sweet taste of oranges.

Pumpkin is such a versatile cooking ingredient and sometimes, I even use it for its delicious texture, like my incredible fudgy pumpkin brownie recipe (you even don’t taste it).

On the other side, this tasty salad recipe is so easy, that  there is no excuse not to make it. If you don’t have enough time to fry the pumpkin, you can just cook them in the oven.

You will notice that I use swiss chard for this delicious recipe. If you follow me on the social media, you know that I love all kind of salads and I am always on a hunt to get new greens for cooking. This time, I found for the first time some local grown (!!!) swiss chard. This is the story of my recipe !

If you cannot buy swiss chard, you can always use spinach or kale ! It will work perfectly too !

And if you like pumpkin as I do, you might fancy other divine recipes : pumpkin gnocchi, carrot and pumpkin soup and my lovely butternut kale curry !

Top Tip

Swiss chard is a green that you can eat raw or cooked and has colorful stems in red, yellow and white. The taste is similar to spinach, a little nutty with a bitter hint.

It is full of vitamin C, K and A and a good source of potassium, magnesium and iron. Potassium for example is helpful for kidney disorders, blood pressure and stress.

Another very famous and important potassium supplier is banana.

Healthy pumpkin orange salad and…

Nutty, fruity and colorful !

If you make it

If you make the pumpkin orange salad, tag me on Instagram as @live.and.taste and use #liveandtaste hashtag.

Feel free to ask me any question or leave me a comment (reply) below the recipe, I will be thrilled to reply to you.

Healthy greetings from Laetitia

PUMPKIN ORANGE SALAD

A vitamin C salad, full of flavors, yum ! 

Category Main Dish, Side Dish

Cuisine Dairy free, Gluten free, Vegan

Prep time 15 minutes minutes

Cook time 15 minutes minutes

Total time 30 minutes minutes

Servings 2 portions

INGREDIENTS

SALAD

• 1 handful swiss chard, spinach or kale
• 1/4 large pumkin, finely sliced
• 1 tbsp date syrup
• 2-3 oranges
• 2 tbsp pumpkin seeds

DRESSING

• 1/2 orange, squeezed
• 1 lime squeezed
• 1 tbsp native olive oil
• 1 tsp date syrup
• 1/4 tsp ground cinnamon
• Few pinches of paprika powder, cayenne pepper and himalayan salt

INSTRUCTIONS

SALAD

• Peel the pumpkin and cut into thin slices. Marinate the pumpkin with 1 Tbsp of date syrup and let it sit for few minutes.
• Meanwhile, peel each orange and slice them into rounds (removing the eventual pith).
• Prepare a pan with a little olive oil, turn on the cooker into high heat and place the pumpkin slices into the pan. After two minutes of frying, turn the heat down to medium heat. Let it fry for about 7 minutes, turn over and wait more minutes until the pumpkin is ready.
• While your pumpkin slices finish cooking, wash your salad (swiss chard, spinach or kale), drain it and place it on a big plate.
• Heat a small pan over medium heat and roast the pumpkin seeds for 2 to 3 min.
• Check out the pumpkin slices. If they are soft and ready to eat, take them out and place them on top of the salad.
• Add oranges and sprinkle roasted pumpkin seeds on top.

DRESSING

• Whisk all the ingredients together and drizzle over the salad ! Toss all the salad ingredients together and serve.