Pumpkin ‘Kalabasa’ Salad: A warm salad that’s deliciously healthy and filling

This Pumpkin ‘Kalabasa’ Salad is easy to make! You may prepare the ingredients ahead and store them separately in the fridge, then heat it for a bit before eating. You can bring it with you to the office or school as a healthy and light meal. It will warm you up on rainy days and a good starter to any meat meal. Hope you enjoy this recipe!

Pumpkin ‘Kalabasa’ Salad | All rights reserved

Pumpkin ‘Kalabasa’ Salad
medium butternut pumpkin, washed, seeded, peeled and cut into strips
french beans, thinly cut lengthwise
tofu or bean curd, cut into small cubes
salt & pepper
lemon juice
olive oil
*(You may also use turmeric, thyme, sage, or rosemary)
*(You may also use paprika, cumin, or chili pepper flakes for some kick)

More after the jump

Preparing/Cooking the Pumpkin:
– In a bowl lightly toss the pumpkin strips with some olive oil, salt, pepper and herb of your choice
– Place on a lined baking tray and roast in the oven for 15 to 20 minutes or until a bit soft; set aside

Preparing/Cooking the French Beans:
– In a pan, heat some olive oil and stir fry the french beans for 2 to 3 minutes; set aside

Preparing/Cooking the Tofu:
– In a pan, heat some olive oil and stir fry the tofu cubes until skin is a bit crisp; set aside

Assembling the salad:
– In a large bowl, lightly mix the roasted pumpkin, french beans and tofu
– Drizzle with some olive oil and lemon juice
– Lightly toss with some salt & pepper and preferred herbs & spices


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