ARKEPIN
7 Low-Carb Turmeric & Almond Flour Pumpkin Salad Recipes
Get ready to discover 7 low-carb turmeric and almond flour pumpkin salad recipes that will transform your meals into nutritious delights! Don't miss out on the flavors.
Creamy Turmeric Pumpkin Salad With Toasted Almonds
The Creamy Turmeric Pumpkin Salad With Toasted Almonds is a deliciously unique low-carb dish that combines the earthy flavors of pumpkin with the warm, spice notes of turmeric. This salad is not only vibrant in color but also packed with nutrients, making it a perfect side dish or light meal. The toasted almonds add a delightful crunch, enhancing the overall texture and taste of the salad.
| Ingredients | Quantity |
|---|---|
| Pumpkin (cubed) | 2 cups |
| Turmeric powder | 1 teaspoon |
| Greek yogurt | 1/2 cup |
| Olive oil | 2 tablespoons |
| Lemon juice | 1 tablespoon |
| Honey or sugar substitute | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Sliced almonds | 1/4 cup |
| Fresh parsley (chopped) | For garnish |
Cooking Steps:
- Preheat the oven to 400°F (200°C). Spread the cubed pumpkin on a baking sheet and drizzle with olive oil, salt, and turmeric powder.
- Roast the pumpkin for about 25-30 minutes until tender and lightly caramelized, stirring halfway through.
- In a mixing bowl, combine Greek yogurt, lemon juice, honey (or sugar substitute), salt, and pepper to create the dressing.
- Once the pumpkin is done, let it cool slightly. Then, mix the roasted pumpkin with the yogurt dressing.
- Toast the sliced almonds in a dry skillet over medium heat until golden brown, then sprinkle them over the salad before serving.
- Garnish with fresh parsley and enjoy your creamy, low-carb pumpkin salad!
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Spicy Roasted Pumpkin and Almond Flour Salad
The Spicy Roasted Pumpkin and Almond Flour Salad is a flavorful low-carb dish that offers a perfect blend of warmth and spice. The roasted pumpkin is paired with almond flour, which adds a delightful crunch and nutty taste, while the spices bring an irresistible kick to every bite. This salad is not only visually appealing but also rich in nutrients, making it an excellent choice for a healthy meal or side dish.
| Ingredients | Quantity |
|---|---|
| Pumpkin (cubed) | 2 cups |
| Olive oil | 2 tablespoons |
| Chili powder | 1 teaspoon |
| Smoked paprika | 1 teaspoon |
| Garlic powder | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Almond flour | 1/2 cup |
| Fresh cilantro (chopped) | For garnish |
Cooking Steps:
- Preheat the oven to 425°F (220°C). Toss the cubed pumpkin with olive oil, chili powder, smoked paprika, garlic powder, salt, and black pepper on a baking sheet.
- Roast the pumpkin for about 25-30 minutes until tender and slightly caramelized, stirring halfway through.
- In a bowl, mix the roasted pumpkin with almond flour until well coated.
- Garnish with fresh chopped cilantro before serving, and enjoy your spicy, low-carb pumpkin salad!
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Warm Pumpkin Salad With Turmeric Dressing
The Warm Pumpkin Salad with Turmeric Dressing is a vibrant and nutritious dish that combines the natural sweetness of roasted pumpkin with a creamy turmeric-infused dressing. This salad is not only low in carbs but also packed with anti-inflammatory benefits from turmeric, making it a perfect choice for a healthy, satisfying meal. The warmth of the roasted pumpkin pairs wonderfully with the zesty dressing, creating a delightful medley of flavors.
| Ingredients | Quantity |
|---|---|
| Pumpkin (cubed) | 2 cups |
| Olive oil | 2 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
| Fresh spinach | 4 cups |
| Tahini | 3 tablespoons |
| Lemon juice | 2 tablespoons |
| Turmeric powder | 1 teaspoon |
| Water | 2 tablespoons |
| Pumpkin seeds (for garnish) | 1/4 cup |
| Fresh parsley (chopped, for garnish) | For garnish |
Cooking Steps:
- Preheat the oven to 400°F (200°C). Toss the cubed pumpkin with olive oil, salt, and black pepper on a baking sheet.
- Roast the pumpkin for 25-30 minutes until tender and slightly caramelized, stirring halfway through.
- In a small bowl, whisk together tahini, lemon juice, turmeric powder, and water until smooth to create the dressing.
- In a large bowl, combine the roasted pumpkin with fresh spinach and drizzle with the turmeric dressing. Toss gently to combine.
- Serve warm, garnished with pumpkin seeds and chopped parsley. Enjoy your nutritious warm pumpkin salad!
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Almond-Crusted Pumpkin Salad With Spinach
The Almond-Crusted Pumpkin Salad with Spinach is a deliciously unique dish that combines the earthy flavors of roasted pumpkin with a crunchy almond crust. This low-carb salad is not only visually appealing but also provides a satisfying mix of textures and nutrients. The addition of fresh spinach brings a vibrant green element to the plate, making this salad a delightful and healthy option for any meal.
| Ingredients | Quantity |
|---|---|
| Pumpkin (cubed) | 2 cups |
| Almond flour | 1 cup |
| Olive oil | 2 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
| Fresh spinach | 4 cups |
| Eggs (beaten) | 2 |
| Parmesan cheese (grated) | 1/4 cup |
| Pumpkin seeds (for garnish) | 1/4 cup |
| Fresh parsley (chopped, for garnish) | For garnish |
Cooking Steps:
- Preheat the oven to 375°F (190°C). Toss the cubed pumpkin with olive oil, salt, and black pepper, then coat with almond flour.
- Arrange the crusted pumpkin on a baking sheet and roast for 25-30 minutes until golden brown and crispy.
- In a large bowl, combine the fresh spinach and the roasted pumpkin once it’s cooled slightly.
- Drizzle with olive oil, season with salt and pepper as desired, and toss gently.
- Serve garnished with parmesan cheese, pumpkin seeds, and chopped parsley. Enjoy your flavorful almond-crusted pumpkin salad!
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Sweet Maple Turmeric Pumpkin Salad
The Sweet Maple Turmeric Pumpkin Salad is a delightful and nutrient-dense dish that combines the natural sweetness of pumpkin with the warm, earthy flavors of turmeric. The addition of a maple dressing not only enhances the pumpkin’s flavor but also contributes a unique twist that is both comforting and refreshing. This low-carb salad is perfect for a light lunch or as a side dish to accompany any main course.
| Ingredients | Quantity |
|---|---|
| Pumpkin (cubed) | 2 cups |
| Olive oil | 2 tablespoons |
| Ground turmeric | 1 teaspoon |
| Maple syrup | 2 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
| Arugula or mixed greens | 4 cups |
| Pecans (chopped) | 1/4 cup |
| Feta cheese (crumbled) | 1/4 cup |
| Fresh thyme (for garnish) | Optional |
Cooking Steps:
- Preheat the oven to 400°F (200°C). Toss the cubed pumpkin with olive oil, ground turmeric, salt, and black pepper, then spread on a baking sheet.
- Roast the pumpkin for about 25 minutes, or until tender and slightly caramelized, turning halfway through cooking.
- In a small bowl, whisk together maple syrup, salt, and pepper to create the dressing.
- In a large bowl, combine the roasted pumpkin and arugula. Drizzle with the maple dressing and toss gently.
- Top with chopped pecans and crumbled feta cheese. Garnish with fresh thyme if desired. Serve warm or at room temperature. Enjoy your sweet maple turmeric pumpkin salad!
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Savory Turmeric and Pumpkin Quinoa Salad
The Savory Turmeric and Pumpkin Quinoa Salad is a hearty and nutritious dish that beautifully blends the flavors of warm spice and wholesome quinoa with roasted pumpkin. This low-carb salad is not only filling but also offers a wealth of vitamins and minerals, making it a perfect choice for a satisfying lunch or a side dish at dinner.
| Ingredients | Quantity |
|---|---|
| Quinoa (uncooked) | 1 cup |
| Pumpkin (cubed) | 2 cups |
| Olive oil | 3 tablespoons |
| Ground turmeric | 1 teaspoon |
| Ground cumin | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Vegetable broth | 2 cups |
| Baby spinach | 2 cups |
| Red onion (finely chopped) | 1/2 medium |
| Fresh cilantro (chopped) | 1/4 cup |
| Feta cheese (crumbled) | 1/4 cup |
Cooking Steps:
- Preheat the oven to 400°F (200°C). Toss the cubed pumpkin with 1 tablespoon of olive oil, ground turmeric, salt, and black pepper, then spread on a baking sheet.
- Roast the pumpkin for about 25 minutes until tender and caramelized, turning halfway through cooking.
- Meanwhile, rinse the quinoa under cold water, then cook it in vegetable broth according to package instructions (usually about 15 minutes) until fluffy.
- In a large bowl, combine the cooked quinoa, roasted pumpkin, baby spinach, red onion, and cilantro.
- Drizzle with the remaining olive oil, and add cumin, salt, and pepper to taste. Toss gently to combine.
- Top with crumbled feta cheese before serving. Enjoy your savory turmeric and pumpkin quinoa salad!
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Refreshing Pumpkin Salad With Almonds and Feta
The Refreshing Pumpkin Salad with Almonds and Feta is a delightful low-carb dish that combines the subtle sweetness of fresh pumpkin with the crunchy texture of almonds and the tangy flavor of feta cheese. This salad is perfect for those looking for a light yet satisfying meal that’s both nutritious and refreshing, making it a great option for lunch or a side at dinner gatherings.
| Ingredients | Quantity |
|---|---|
| Pumpkin (cubed) | 2 cups |
| Olive oil | 2 tablespoons |
| Fresh lemon juice | 2 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
| Sliced almonds | 1/2 cup |
| Feta cheese (crumbled) | 1/4 cup |
| Arugula or mixed greens | 2 cups |
| Fresh parsley (chopped) | 1/4 cup |
Cooking Steps:
- Preheat the oven to 400°F (200°C) and toss the cubed pumpkin with olive oil, salt, and black pepper. Spread it on a baking sheet.
- Roast the pumpkin for about 20-25 minutes until it becomes tender and lightly golden brown.
- In a large bowl, combine the roasted pumpkin, arugula or mixed greens, sliced almonds, and crumbled feta cheese.
- Drizzle with fresh lemon juice and gently toss to mix all ingredients.
- Garnish with chopped parsley before serving. Enjoy your refreshing pumpkin salad!
