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Pumpkin Salad Recipe: Pumpkin And Sweet Potato Salad

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300 grams pumpkin
8 tortilla wraps
50 grams blueberry jam
2 tablespoons yogurt
½ of a tablespoon mustard
¼ of a teaspoon salt
2 sweet potatos
50 grams almond powder
4 tablespoons Mayonnaise sauce
½ of a tablespoon white sugar
¼ of a teaspoon pepper
10 grams coriander powder

Pumpkin Salad Recipe: Pumpkin And Sweet Potato Salad

  • Low Carb
  • Sweet
  • Vegan

Pumpkin and sweet potato salad – Attractive, healthy and tasty without fatty

  • 30 minutes
  • Serves 2
  • Easy


Pumpkin salad recipe draws attention from women because it is not fatty yet diversity in nutrients. Especially, pumpkin and sweet potato salad will surely draw your attention as sweet potato is mixed with a special sauce. This creates its own attractiveness. Moreover, instead of using a bowl, we use crispy tortilla wrap to hold salad. Hence, it makes the salad more beautiful and eye-catching. In addition, this dish is appropriate to those who want to keep weight as its calorie is low. Hence, in this article, we will show you an easy pumpkin salad recipe which is how to make pumpkin and sweet potato salad.

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Peel sweet potatoes and pumpkin, then cut them into small pieces and cook or steam them. After that, take them into a large bowl, add salt and pepper and grind them finely.


Cut tortilla wraps into small round pieces that are just equal to the size of each small cupcake tray. Then press the wraps in a cupcake tray to bake at 180 degrees Celsius for 10-15 minutes to form the holders.


After the tortilla wraps are cooked, take them out of the tray and let them cool down. For the bowl of ground sweet potatoes and pumpkin, add blueberry jam, almond, coriander, Mayonnaise sauce, yogurt, sugar, and mustard, and then mix them well.


Finally, take the salad into the baked tortilla wraps and decorate them.

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