Of all the things I remember eating at Pizza Hut in Korea in the early 2000s, their pumpkin salad is one that has stayed with me. Funny how something so simple can leave such a lasting impression!
This Korean pumpkin salad is inspired by that memory. I roast the pumpkin to bring out its natural sweetness, then mix it with mayonnaise, crunchy nuts, and chewy cranberries. It’s creamy and gently sweet, with a little crunch and chewiness in every bite.
A little Dijon mustard turned out to be the finishing touch, balancing the sweetness without making the salad taste mustardy. It’s especially good served chilled, and you can make it ahead of time.
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What Is Korean Pumpkin Salad?
Korean pumpkin salad, or danhobak salad (단호박 샐러드), is a creamy side dish made with cooked kabocha squash (Korean sweet pumpkin) and mayonnaise. Nuts and dried fruit are common additions, though the ingredients vary from recipe to recipe.
Think of it as a pumpkin version of creamy potato salad. It’s usually served chilled as a side dish.
Why You’ll Love This Recipe
- Creamy without being watery. Roasting the pumpkin brings out its natural sweetness and helps reduce excess moisture, giving the salad a rich, creamy texture.
- A little crunch and chewiness in every bite. Pistachios and walnuts add a nutty crunch, while dried cranberries bring a pleasant chewiness and a touch of tartness.
- Easy to make ahead. The salad tastes especially good chilled, so you can prepare it earlier in the day and keep it refrigerated until serving.
Ingredients
Main
- 700 g (1.5 lb) kabocha squash or Jarrahdale pumpkin
- 50 g (1.8 oz) carrot, diced
- 25 g (0.9 oz) roasted, shelled pistachios, roughly chopped
- 20 g (0.7 oz) walnuts, roughly chopped
- 20 g (0.7 oz) dried cranberries or mixed dried berries, roughly chopped
- A little cooking oil, for greasing the baking tray
Dressing
- 2 Tbsp Korean mayonnaise or Kewpie mayonnaise
- 1 Tbsp raw sugar
- 1/2 tsp Dijon mustard
* 1 Tbsp = 15 ml
How to Make Korean Pumpkin Salad
Prepare the pumpkin.
Preheat the oven to 200°C (390°F) convection (fan-forced) setting. Wash the pumpkin thoroughly. If it’s too hard to cut, microwave it for about 2 minutes to soften it slightly, piercing the skin several times first if using a whole pumpkin. Let it cool enough to handle, then remove the seeds and cut the pumpkin into manageable pieces. Peel and slice into 1-2 cm (about ½-¾ inch) thick pieces.
Roast the pumpkin and carrot.
Lightly grease a baking tray with oil and arrange the pumpkin slices directly on the tray in a single layer. I find they cook faster this way than on baking paper.
Roast for 10 minutes, then turn the pumpkin slices over and add the diced carrot. Roast for another 10 minutes or so, until the pumpkin is soft enough to mash easily and a fork slides in without resistance. Check that the carrot is cooked to your liking, too. The exact roasting time will depend on the pumpkin variety and thickness of the slices.
Make the dressing.
While the pumpkin is roasting, combine the mayonnaise, raw sugar, and Dijon mustard in a small bowl. Mix well.
Mash and mix.
Transfer the roasted pumpkin to a large mixing bowl and mash while still warm, leaving a few small chunks if you prefer. Reserve a little of the chopped pistachios and walnuts for serving, if you’d like. Add the rest to the pumpkin along with the roasted carrot, dried cranberries or mixed dried berries, and dressing. Gently stir until evenly combined.
Chill and serve.
Transfer the salad to a shallow container and let it cool slightly for about 15-20 minutes. Cover and refrigerate for 2-3 hours, or until thoroughly chilled. Sprinkle with any reserved nuts just before serving for extra crunch.
Choosing the Right Pumpkin
- Choose pumpkin with firm, dense flesh. Kabocha squash (known as danhobak, 단호박, in Korean) and Jarrahdale pumpkin both work well here. In Australia, Kent pumpkin is another option I’ve used successfully. Avoid large carving pumpkins, which tend to be stringier and less flavorful.
How to Store
Keep the salad in an airtight container in the refrigerator and eat within 3 to 4 days. Store any reserved nuts separately so they stay crunchy.
I wouldn’t recommend freezing the finished salad, as the texture can become watery or grainy after thawing.
More Korean Salad Recipes You Might Like
- Spicy Korean Coleslaw – Crunchy, spicy, and tangy, with fresh perilla leaves adding a lovely aroma. There’s no mayonnaise in the dressing, making it a refreshing side for Korean BBQ.
- Green Onion Salad – Thinly sliced green onions tossed in a spicy, savory dressing. It’s a classic Korean BBQ side, and I especially love it with samgyeopsal (Korean pork belly BBQ).
- Korean Cucumber Crab Salad – Crisp cucumber and tender imitation crab tossed in a lightly sweet and tangy mustard dressing. It comes together in just 15 minutes and makes a refreshing side dish.
- Korean Macaroni Salad – Creamy, slightly sweet, and mildly tangy, just like the macaroni salad you might find at a Korean restaurant. It’s especially good alongside Donkatsu and steamed rice.
Korean Pumpkin Salad (Creamy & Sweet)
Ingredients
Main
- 700 g kabocha squash or Jarrahdale pumpkin (1.5 lb)
- 50 g carrot, diced (1.8 oz)
- 25 g roasted, shelled pistachios, roughly chopped (0.9 oz)
- 20 g walnuts, roughly chopped (0.7 oz)
- 20 g dried cranberries or mixed dried berries, roughly chopped (0.7 oz)
- cooking oil for greasing the baking tray
Dressing
- 2 Tbsp Korean mayonnaise or Kewpie mayonnaise
- 1 Tbsp raw sugar
- 1/2 tsp Dijon mustard
Instructions
- Prepare the pumpkin. Preheat the oven to 200°C (390°F) convection (fan-forced) setting. Wash the pumpkin thoroughly. If it’s too hard to cut, microwave it for about 2 minutes to soften it slightly, piercing the skin several times first if using a whole pumpkin. Let it cool enough to handle, then remove the seeds and cut the pumpkin into manageable pieces. Peel and slice into 1-2 cm (about ½-¾ inch) thick pieces.
- Roast the pumpkin and carrot. Lightly grease a baking tray with oil and arrange the pumpkin slices directly on the tray in a single layer. I find they cook faster this way than on baking paper. Roast for 10 minutes, then turn the pumpkin slices over and add the diced carrot. Roast for another 10 minutes or so, until the pumpkin is soft enough to mash easily and a fork slides in without resistance. Check that the carrot is cooked to your liking, too. The exact roasting time will depend on the pumpkin variety and thickness of the slices.
- Make the dressing. While the pumpkin is roasting, combine the mayonnaise, raw sugar, and Dijon mustard in a small bowl. Mix well.
- Mash and mix. Transfer the roasted pumpkin to a large mixing bowl and mash while still warm, leaving a few small chunks if you prefer. Reserve a little of the chopped pistachios and walnuts for serving, if you’d like. Add the rest to the pumpkin along with the roasted carrot, dried cranberries or mixed dried berries, and dressing. Gently stir until evenly combined.
- Chill and serve. Transfer the salad to a shallow container and let it cool slightly for about 15-20 minutes. Cover and refrigerate for 2-3 hours, or until thoroughly chilled. Sprinkle with any reserved nuts just before serving for extra crunch.
Notes
- 1 Tbsp = 15 ml
- Kabocha squash and Jarrahdale pumpkin both work well here. In Australia, Kent pumpkin is another option I've used successfully. Avoid large carving pumpkins, which tend to be stringier and less flavorful.
- Refrigerate in an airtight container for up to 3–4 days. Keep any reserved nuts separate so they stay crunchy. I wouldn't recommend freezing the salad, as it may become watery or grainy after thawing.
Nutrition Info (per serving)
The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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