Sweet Wonder Salad with Pumpkin and Apples
Raw squash in a salad sounds odd until you grate it: it comes out crisp and juicy, and beside tart green apples it needs neither a pot nor an oven. The 200 g called for is about 7 oz — roughly a cup and a half once grated — and since nothing is cooked, the beta-carotene stays put.
Three things that decide how it turns out:
- grate the squash and apples finely and only just before serving; grated apple browns inside a quarter of an hour;
- use butternut rather than a carving pumpkin, which is watery and bland — what a US supermarket labels “pumpkin” in autumn is usually exactly the wrong kind;
- pour boiling water over the raisins for 10 minutes first, or they will draw moisture out of the salad itself.
The spoonful of sugar is there to balance the apples’ acidity more than to sweeten; honey does the same job with more depth. The dressing is smetana, the thick full-fat sour cream of Slavic kitchens — if yours is loose, drain it briefly or reach for crème fraîche, and plain Greek yogurt lightens the whole bowl. Dried apricots, prunes, nuts and the crumbled cookies on top push it close to a teatime dessert. Serve cold and serve it right away.
Part of Eastern European cuisine — 68 more recipes in the section.
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Ingredients
Instructions
Grate the pumpkin and apples and stir them together.
Add the sugar and dress with sour cream.
If you like, add the soaked raisins along with chopped nuts, dried apricots, or prunes.
Just before serving, sprinkle with crushed nuts and crumbled cookies.
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