Photo: Korea Ministry of Food and Drug Safety

Sweet Pumpkin Nut Salad

Name: Sweet Pumpkin Nut Salad
Cuisine: South Korea
Ingredients: 25 g Essential ingredients: sweet pumpkin (kabocha) (25 g); 25 g Sweet potato (25 g); 5 g Almonds (5 g); 5 g Walnuts (5 g); 5 g Dried blueberries (5 g); 10 g Carrot (10 g); 15 g Milk (15 g); 5 g Seasoning: oligosaccharide syrup (5 g)

단호박견과류샐러드

Other

OtherCourse

150kcal · per serving

Not spicySpice

🌱 VegetarianGluten-free

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Recipe

Sweet Pumpkin Nut Salad

Not spicyVegetarianGluten-freeContains: dairy, nuts

Ingredients Tap an ingredient to check it off

Servings1

Essential ingredients: sweet pumpkin (kabocha)필수 재료 : 단호박(25 g)
25 g
Sweet potato고구마(25 g)
25 g
Almonds아몬드(5 g)
5 g
Walnuts호두(5 g)
5 g
Dried blueberries건블루베리(5 g)
5 g
Carrot당근(10 g)
10 g
Milk우유(15 g)
15 g
Seasoning: oligosaccharide syrup양념 : 올리고당(5 g)
5 g

Nutrition per serving

150kcal

15.8gCarbs

3.9gProtein

8gFat

17.9mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Peel the sweet pumpkin and sweet potato.
Pour the milk in a pot, add the sweet pumpkin and sweet potato, and boil.
Cool the boiled milk, then put it in a blender with the sweet pumpkin and sweet potato and blend.
Finely chop the nuts, dried blueberries, and carrot.
Mix the prepared nuts, dried blueberries, and carrot into the blended milk mixture.
Finish by adjusting the thickness and seasoning with the oligosaccharide syrup.

💡 TipEven without extra seasoning, you can make a sweet and nutty salad with just sweet pumpkin, nuts, and vegetables.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.