Golden Pumpkin Salad Recipe
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Golden Pumpkin Salad Recipe

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This delicious salad is the result of a bumper crop of pumpkins at Janell Burrell's place in Cornelia, Georgia. "I had so many on hand, I started experimenting with different ways of preparing them," she smiles. "The sweet dish I'm sharing here is one we all enjoy."
TOTAL TIME: Prep: 20 min. + chilling
MAKES:4 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 4 servings


  • 2 cups shredded uncooked fresh pie pumpkin
  • 1 can (8 ounces) crushed pineapple, undrained
  • 1/2 cup raisins
  • 1 tablespoon mayonnaise
  • 1/2 teaspoon sugar
  • Leaf lettuce, optional

Nutritional Facts

3/4 cup: 130 calories, 3g fat (0 saturated fat), 1mg cholesterol, 22mg sodium, 28g carbohydrate (22g sugars, 1g fiber), 1g protein.


  1. Place pumpkin in a 1-qt. microwave-safe bowl. Cover and microwave on high for 2-1/4 minutes; cool. Stir in pineapple, raisins, mayonnaise and sugar. Refrigerate overnight. Serve on lettuce if desired. Yield: 4 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Golden Pumpkin Salad in Country Woman September/October 1999, p40

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katiesnewlife User ID: 1051046 69472
Reviewed Nov. 29, 2013

"Definitely a different use of pumpkin; sort of like a waldorf salad. Not bad; but it seemed to take people by surprise. Most people described it as "interesting.""

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