This is a great salad. It’s quick and easy to make, and really tastes delicious. You may want to make a double portion as it will disappear quickly.

Serving Size: 4


  • 1 large red onion, sliced thinly
  • 1 tablespoon oil
  • 1 & 1/2 lb. pumpkin or butternut squash, peeled and cubed
  • handful Italian parsley, chipped
  • 1/4 cup Thai sweet spicy sauce


  1. Prepare the pumpkin early enough to cool before serving.
  2. Peel the pumpkin or squash. Remove the seeds and cut into bite-sized cubes.
  3. Steam the pumpkin until soft yet al dente and still holding its shapes. (5-8 minutes)
  4. Place the cooked pumpkin pieces in a bowl and cool in the refrigerator.
  5. Prepare the onion in thin slices.
  6. Heat the oil and saute the onion until soft.
  7. Drain on a paper towel.
  8. Chop the parsley, leaving a few leaves as garnish.
  9. Add the onion slices and chopped parsley to the pumpkin and gently toss to mix.
  10. Place the salad on a plate or in a bowl and drizzle the Thai sauce on top.
  11. Garnish with a few parsley leaves.
  12. We also sprinkled a few red pepper flakes as garnish.


We used an Uchiki Kuri pumpkin, although it would be good with any pumpkin or winter squash, such as butternut.