Chilli Pumpkin Salad Recipes

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SPICED PUMPKIN, LENTIL, AND GOAT CHEESE SALAD



Spiced Pumpkin, Lentil, and Goat Cheese Salad image

Provided by Ross Dobson

Categories     Salad     Side     Roast     Christmas     Thanksgiving     Vegetarian     Low Cal     High Fiber     Lunch     Goat Cheese     Arugula     Lentil     Pumpkin     Fall     Healthy     Low Cholesterol     Christmas Eve     Potluck     Cumin     Paprika     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 10

3/4 cup French green lentils*
6 cups 1-inch pieces peeled seeded sugar pumpkin or butternut squash (from about one 2-pound whole pumpkin)
3 tablespoons olive oil, divided
1 teaspoon ground cumin
1 teaspoon hot smoked Spanish paprika**
1/2 teaspoon sea salt
4 cups baby arugula
1 cup soft goat cheese, crumbled
1/4 cup thinly sliced mint leaves
1 tablespoon red wine vinegar

Steps:

  • Place lentils in small bowl. Cover with cold water and soak 10 minutes; drain.
  • Cook lentils in boiling salted water until tender but firm, about 30 minutes. Drain lentils. Rinse under cold water, then drain.
  • Preheat oven to 375°F. Place pumpkin in large bowl; toss with 2 tablespoons oil, cumin, paprika, and sea salt. Arrange pumpkin in single layer on baking sheet; roast 20 minutes. Turn pumpkin over. Roast until tender, 10 to 15 minutes. Cool.
  • Combine lentils, pumpkin, and oil from baking sheet with arugula, half of goat cheese, mint, vinegar, and 1 tablespoon oil. Season with salt and pepper. Divide among plates; sprinkle remaining goat cheese over.
  • Available at some supermarkets and at specialty foods stores.
  • ** Sometimes labeled Pimentón Picante or Pimentó de La Vera Picante; available at specialty foods stores and from tienda.com.

SPICY PUMPKIN CHILI



Spicy Pumpkin Chili image

The pumpkin is a great surprise in this chili! It makes the whole house smell good and tastes great! Garnish with cheese and jalapenos if desired. This recipe can be made on stovetop too. Cooking time would be reduced to 30-45 minutes for chili to simmer.

Provided by Daisy K

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 1h30m

Yield 10

Number Of Ingredients 18

1 pound ground beef
½ teaspoon crushed red pepper flakes, or to taste
1 teaspoon minced garlic
½ large onion, diced
1 green bell pepper, chopped
1 red bell pepper, chopped
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can Great Northern beans, drained and rinsed
1 (8 ounce) can tomato sauce
1 (4 ounce) can tomato sauce with garlic and onions
2 (14.5 ounce) cans petite diced tomatoes
1 (14.5 ounce) can fire roasted diced tomatoes
1 (15 ounce) can pumpkin puree
2 teaspoons pumpkin pie spice
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon salt, or to taste

Steps:

  • Heat a large skillet over medium-high heat; cook and stir the beef in the skillet until crumbly and no longer pink, about 5 minutes. Stir in the red pepper flakes, garlic, and onion; continue cooking until the beef has browned and the onion has softened and turned translucent. Add the green and red bell pepper and cook 5 minutes more.
  • While the beef is cooking, combine the kidney beans, black beans, Great Northern beans, tomato sauce, tomato sauce with garlic and onions, petite diced tomatoes, fire roasted diced tomatoes, and pumpkin puree in a large slow cooker. Season with pumpkin pie spice, chili powder, cumin, and salt. Stir in the ground beef mixture.
  • Cook on Low until the chili is hot, 1 to 2 hours.

Nutrition Facts : Calories 271.4 calories, Carbohydrate 36 g, Cholesterol 28.4 mg, Fat 6.4 g, Fiber 11.2 g, Protein 18 g, SaturatedFat 2.4 g, Sodium 1040.7 mg, Sugar 6.5 g

CARAMELISED PUMPKIN SALAD WITH CHILLI JAM JUICE DRESSING



Caramelised Pumpkin Salad With Chilli Jam Juice Dressing image

This is one of my favorite summer salads with the taste of Thailand. You can use your favorite vegetables and roast in the same way....

Provided by Ricky Henry-Davies

Categories     Vegetable

Time 1h

Yield 4 6, 4-6 serving(s)

Number Of Ingredients 15

1 kg pumpkin, cubed
3 tablespoons oil
250 g spinach leaves
250 g lettuce leaves
1 red capsicum, chopped
2 tomatoes, chopped
1 small cucumber, cubed
3 tablespoons chopped coriander
3 tablespoons chopped basil
1 red onion, thinly sliced
1 tablespoon chile pepper jam
2 tablespoons lime juice
1 tablespoon soy sauce
1 tablespoon palm sugar
1/4 cup stock

Steps:

  • To make dressing bring chili jam, lime juice, soy, sugar and stock to boil.
  • Set aside.
  • Toss cubed pumpkin in oil and and roast till golden 200c about 45minutes.
  • Mix all salad ingredients together add pumpkin and drizzle over dressing!
  • Can add 1-2 tablespoons roasted peanuts, and fresh sliced chili.

Nutrition Facts : Calories 262.5, Fat 11.4, SaturatedFat 1.6, Sodium 372.8, Carbohydrate 38.7, Fiber 7.8, Sugar 14.1, Protein 9.5

CHILLI PUMPKIN SALAD



Chilli Pumpkin Salad image

Make and share this Chilli Pumpkin Salad recipe from Food.com.

Provided by Hershy

Categories     Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 7

1 lb pumpkin
1 brown onion
1 (450 g) can baby beets
sweet Thai sweet chili sauce
olive oil
salt
pepper

Steps:

  • Boil, bake or microwave the pumpkin until soft but not mushy.
  • Peel the onion and slice into rings.
  • When the pumpkin has cooled, peel it and cut it into bite size cubes.
  • Fry the onion rings in about 1 tablespoon of olive oil until translucent.
  • Drain beetroot.
  • When the ingredients are cool, mix them all together with the sweet chili sauce, season to taste, refrigerate and serve.
  • YUMMY!

Nutrition Facts : Calories 59.6, Fat 0.2, SaturatedFat 0.1, Sodium 59.8, Carbohydrate 13.9, Fiber 2.7, Sugar 6.9, Protein 2.1

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