First of all, let me explain why this pumpkin salad is called a Christmas salad. In my home country (Czech Republic) we have a tradition to eat on Christmas Eve a potato salad with a fish, usually carp. It’s not that common today, but not so long time ago, almost every family had the carp living in their bath tube days before Christmas. This tradition is now held rather in small villages where the people are still used to the complete process if they want to eat an animal. Modern society prefers buying the fish gutted and prepared for the dish.
Since years the potato salad was the biggest reason I was looking forward to Christmas. (Before I turned out to be a mom). So naturally, I didn’t want it to give it up completely. But I am also not the type of the person, who sticks the entire year to some eating habits and broke them just because of holidays. That means, I only had one choice. Replace the non-low carb ingredients for low carb ones. Easy. And please, don’t think I am blaming anyone for eating junk food around Christmas. If you enjoyed it, I am very happy for you. But my mindset wouldn’t let me enjoy it, and I would feel inflated, so not happy at all.
Prepare Pumpkin Salad A Day Ahead
What I recommend is to make the salad a day ahead. First, it tastes much better when perfectly cooled down, and also the individual tastes are connected. The vegetable ratio you can modify according to your personal taste. You can also only use for example carrots and leave out the parsley, and celery or the other way around. While cutting the veggies into cubes remember they shouldn’t be bigger than half an inch (1 cm), the tastes combine much better when the pieces are smaller. I actually love this Christmas pumpkin salad so much that I prepare it even for New Year’s Eve. Which is today, so I have to go. I wish you the best for 2019! Don’t be too hard with yourself. If you want to start something big, you don’t need an end of a year for it
- 600 g / 21 oz pumpkin
- 3 eggs
- 4 bigger pickled cucumbers (or more of smaller ones)
- 1 middle onion
- 150 g / 5,5 oz root vegetables (carrot, parsley, celery)
- 140 g / 5 oz canned peas
- Salt, pepper
- Gourd from the cucumbers
- 3 tbsp mayonnaise
- 2 tbsp Dijon mustard
- Preheat oven to 180°C (360°F).
- Line a baking pan with parchment paper.
- Cut the pumpkin into bigger pieces, remove the fiber and seeds, don’t peel. (It will be much easier after baking it).
- Bake it for around 20 minutes. It shouldn’t be overcooked. We need the pumpkin al dente, not a purée. Leave on the side to cool down.
- Fill two pots with water, and bring the water to boiling.
- In one pot cook the eggs for 8 minutes.
- In the second (larger) pot cook your root vegetables in boiling water until tender. (around 10-12 minutes or until a fork goes smoothly through).
- Cut all the vegetables, inclusive the pumpkin (now peel it) and eggs in equal, tiny cubes. (Recommend not bigger than 0,5 inch / 1 cm).
- Mince the onion.
- Put all the sliced ingredients in a large bowl.
- Add drained peas.
- Add mayonnaise, mustard and season the salad with salt, pepper and little of the gourd from the cucumbers.
- Now stir all the ingredients gently until everything compact. Store the pumpkin salad overnight in the fridge.