Korean Pumpkin Salad (Creamy & Sweet)

Three scoops of creamy Korean pumpkin salad with chopped nuts and dried berries, served in a white bowl.

Korean Pumpkin Salad (Creamy & Sweet)

This Korean pumpkin salad is soft and creamy, with gentle sweetness, crunchy nuts, chewy cranberries, and a touch of Dijon mustard to balance the flavors. It’s an easy make-ahead side dish that tastes especially good chilled.

Prep Time5

Cook Time30

Total Time35

Course: Appetizer, Side dishes

Cuisine: Korean Fusion

Keyword: Korean Pumpkin Salad

Servings:

Calories: 104kcal

Author: Sue Pressey

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