Home » Sweet and sour pumpkin salad, cabbage and dried fruit

Sweet and sour pumpkin salad, cabbage and dried fruit

by Ada Parisi
5 min read

A rich and tasty salad, but all vegetarian, perfect as a starter to both the flat portion is in shorts but also as a second full plate: diced red sweet and sour pumpkin, cabbage, gorgonzola, hazelnuts, pistachios, sunflower seeds and quail eggs. Is’ highly scented, with the tip of acidity of the vinegar diluted with sugar and the natural sweetness of the red pumpkin: cabbage is simply blanched for one minute and then seasoned with oil and a dash of balsamic vinegar of raspberries, dried fruit is crunchy and gorgonzola (I used spicy but is also perfect as sweet or, if you did not like gorgonzola, you can use the Greek feta) It gives it the right flavor. In short, It is good but it is also beautiful, look at the colors, and it does well.

Ingredients for 4 people:

  • 300 grams of red diced pumpkin
  • 200 grams of sliced ​​cabbage very finely
  • 6 Tablespoons extra virgin olive oil
  • a handful of pistachios
  • a handful of hazelnuts
  • a handful of sunflower seeds
  • enough chives
  • salt and pepper
  • 50 milliliters of white wine vinegar
  • 1 tablespoon sugar
  • little balsamic vinegar with raspberries or normal
  • 1 clove of garlic
  • 8 quail eggs
  • 100 grams of spicy Gorgonzola Dop

Place in a pan the oil and a clove of garlic. Make heat the oil and add the diced red pumpkin. Fry over high heat, turning them frequently for 10-12 minutes, so that they are golden and with a light crust. Season with salt and pepper. Meanwhile, mix in a glass vinegar with sugar and pour it on the pumpkin. Leave fade and, when the vinegar has evaporated, turn off the heat: pumpkin must remain crunchy.

Boil for one minute in salted water the sliced ​​cabbage subtly, then drain well and dry it with paper towels, then season with a little oil, a dash of balsamic vinegar to the raspberries (a normal), salt and pepper

Toast the pistachios in a pan, hazelnuts and sunflower seeds.

Boil the quail eggs and shell them.

Making diced gorgonzola.

Arrange on plates or glasses a little cabbage, Arrange over the pumpkin and then finish the dish with the diced gorgonzola, dried fruit, some’ chopped chives and quail eggs. Serve immediately.

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Ilaria November 7, 2013 - 00:04

I really like this presentation in the cup, I find it extremely chic.
Thank you for participating in our contest.
Now that I've discovered your blog I will follow with great pleasure.

Sicilians creative in the kitchen November 7, 2013 - 13:31

Hi Alex, Thanks. And I discovered your blog. A hug, ADA


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