Roasted Pumpkin Salad (in jars)

Roasted pumpkin salads in jars are great to make ahead.  I am sharing two such recipes of salad in a jar.

The pumpkin when roasted takes on a sweet and earthy flavor that goes really well in salads. Usually, roasting pumpkin involves a large batch and so making the salads in jars seems perfect. This way , the salads may be stored and consumed later.

I like to keep the flavouring really simple, just a bit of salt and pepper and some oil. This allows for the pumpkin to be used as a base in more than one recipe.

Since salad in a jar recipes are a rage these days, why not try it out? The salad jars have everything in them from the seasoning to the dressing. So, the salad just needs to be tossed (in a bowl) right before serving.

Click the link below for the video recipe:

For more such recipes, check out my channel:  https://goo.gl/XBwLLc

Roasted Pumpkin Salads (in Jars)                  Servings 2 each

Ingredients:

For the Second One Roasted pumpkin (cut into cubes) – 150g Chopped Spring onions – 2 to 3 tblsp Sliced cucumber – 1 small Chopped bell peppers and capsicum – 1/3 cup Toasted almonds – 10 to 12 Raisins – a handful Corn chips or Nachos – 10 to 12 Salad dressing: Extra Virgin Olive Oil – 2 to 3 tblsp Vinegar – 1 tblsp Worcestershire Sauce – 1 tsp Dried basil (crushed) – 1 tsp Dried parsley (crushed) – ½  tsp Salt and Pepper powder – to taste

For the First One Roasted pumpkin (cut into cubes) – 150g Sliced onion – 1 medium Sliced tomato – 1  large Boiled peas – 1/3 cup Lettuce leaves – 2 large Root turmeric julienned – 1 tsp Chopped green chillies – as per taste Chopped coriander – 2 tblsp Roasted salted peanuts – 2 tblsp Cooked rice – 4 to 5 tblsp Chaat masala – to taste Salt – to taste Salad dressing: Oil – 2 to 3 tblsp Skinned black lentil – 1 tsp Mustard seeds – ½ tsp Curry leaves – 8

 

Method:

1.    For the First Salad dressing, heat the oil and add in the lentils. Keep the heat on low. While that’s frying, add in the mustard seeds. Once they stop crackling, turn off the heat and add in the curry leaves. Fry them in the residual heat. Keep it aside to cool.

2.    For the Second Salad dressing, put all the ingredients in a bowl and beat well to from an emulsion. Keep aside.

3.    To make the salads, take a clean jar for each one. The jars should be of  500 ml capacity or more.

4.    Layer the ingredients in the jar in any order that you like. Pour the seasoning on top. (for the salad with corn chips, add the corn chips as the top most layer after pouring the dressing)

5.    Close the lids. Store in the fridge till its time to serve.

6.    Empty the contents of the jar in a large bowl and toss to mix well before serving the salad.

NOTE: To roast the pumpkin, cut it into thick slices with the skin. Place the pieces on a baking tray and season with salt and pepper. Drizzle with oil. Bake in a preheated oven at 200 degrees C for 20 mins or till done.

© Rinki’s Kitchen