Pumpkin and cottage cheese salad, a dish inspired by a salad prepared in Central Europe, particularly in some areas of Germany where Hüttenkäse (known as Cottage Cheese in English) is used as the main ingredient, to which fresh, dried or dehydrated fruit is added. I made it a more Italian dish by adding Mantovana pumpkin and pumpkin bread toasted in a pan.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 2 People
- Cooking methods: Stove
- Cuisine: German
- Seasonality: Autumn, Winter
Ingredients
- 10.5 oz Mantovana pumpkin (raw and peeled)
- 1 clove garlic
- 2 tbsps olive oil
- 4.2 oz chicory
- 2.1 oz dried cranberries
- 1 apple Golden Delicious apple (1 apple)
- 7 oz cottage cheese
- 3.5 oz bread (pumpkin bread)
- 1 to taste fine salt
- to taste whole black pepper
Tools
- 1 Cutting Board
- 1 Knife
- 1 Pan
- 2 Bowls
Preparation of Pumpkin and Cottage Cheese Salad
Cut the pumpkin into cubes about 1.5 cm, then transfer it to a pan with 1 clove of garlic and 2 tablespoons of olive oil.
Cook over medium-low heat for 15/18 minutes; it should be cooked but still firm.
Meanwhile, cut the pumpkin bread into pieces.
Once the pumpkin is cooked, transfer it to a plate and let it cool.
In the same pan where you cooked the pumpkin, toast the bread cubes for 4/5 minutes.
Wash an apple well, remove the core, and cut it into not too large cubes.
Now let’s assemble our salad. In a bowl, add the chicory, the cooked pumpkin…
… the chopped apple and the dried cranberries.
Also add the cottage cheese and stir.
Salt and pepper to taste.
Finally, add the toasted bread.
And voilà… the pumpkin and cottage cheese salad is ready to be enjoyed.
Useful Tips
You can replace Mantovana pumpkin with a Delicata (Delica) pumpkin and the black pepper with a pepper mix to grind fresh.
I don’t soak the cranberries beforehand because they hydrate with the cottage cheese, but if you want, you can soak them in a little milk, squeeze them well, and then add them to the salad.
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