Try this Pumpkin Salad with an amazing combination of flavours, terrific as a side or as a light meal on its own. I never truly loved pumpkin salad until I made this! It is sweet, tasty, healthy, and easy to make. I must thank my sis who taught me how to make this :)
Ingredients:
中文食谱：请在网页的右边点击Translate，然后选择中文翻译
中文食谱：请在网页的右边点击Translate，然后选择中文翻译
300g Pumpkin
1/4 Onion, thinly sliced
1/4 tsp Salt
25g Dried Cranberries
40g Corn Kernel (if using raw corn, steam for 5mins)
15pc Toasted Almond (I use honey butter toasted almond, gently crushed)
30g Mayonnaise
1/2 tsp Dijon Mustard
1 tsp Maple Syrup, adjust the sweetness to your preference
1/2 tsp Toasted Sesame Seeds
Salt & pepper, add to taste
If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you.
如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！
Method:
1. Slice the pumpkin, and remove the seeds. I usually buy a whole organic Japanese pumpkin, cut and use half for steaming, half of it will be kept frozen for later use.
如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！
1. Slice the pumpkin, and remove the seeds. I usually buy a whole organic Japanese pumpkin, cut and use half for steaming, half of it will be kept frozen for later use.
2. Steam the pumpkin for 15 minutes or until cooked through, set aside.
4. Mash the steamed pumpkin. Combine all ingredients, and mix well. Cover and keep chill for 2 hours/ overnight before serving as a side dish, appetizer, or light meal on its own.
若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood to receive more recipe updates. Don't forget to favourite my pages if you wish to see my post on your news feed.
