Directions
Pumpkin salad recipe – diversity in nutrients yet not fatty at all. The magic combination of pumpkin, sweet potato, and the dressing is delectable, filling your belly with so much delight and comfort. There’s no need for any fancy ingredient; this salad works on its own. You can make it a side dish or a main meal; the oomph is always there. Eye-catching appearance, beautiful flavors, low-calorie properties, how perfect it is. So let us introduce today’s deliciousness – Pumpkin and sweet potato salad.
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Steps
1 Done | Peel sweet potatoes and pumpkin, cut them into small pieces, then cook or steam them. As they are well cooked, take them into a large bowl, add salt and pepper and grind them finely. |
2 Done | 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. |
3 Done | After the tortilla wraps are cooked, take them out of the tray and let them cool down. In the bowl of ground sweet potatoes and pumpkin, add blueberry jam, almond, coriander, Mayonnaise sauce, yogurt, sugar, and mustard, and then mix them well. |
4 Done | Finally, take the salad into the baked tortilla wraps, top it with some herbs and enjoy! |
