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Pumpkin Salad

  • Author: Seonkyoung Longest
  • Total Time: 12 minutes
  • Yield: 8 1x


  • 1 Danhobahk, aka Kabocha (approximately 3 lb)
  • 1/2 onion, thinly sliced
  • 1/4 cup dried cranberries
  • 1/2 cup sweet corn, drained
  • 1/4 cup sliced almond
  • 1/2 cup plant-based mayonnaise
  • 2 tbsp oat milk
  • 2 tsp dijon mustard
  • 2 tbsp agave nectar or maple syrup
  • Salt & pepper to taste


  1. Bring water to boil in a steamer pot over high heat.
    Cut danhobahk (pumpkin) in half and remove seeds and strings with a spoon. It will be hard to cut pumpkin when it’s raw, so I recommend microwaving it for 1 to 2 minutes first. Now, cut them into eight pieces and steam for 10 to 12 minutes or until fully cooked. If you don’t have a steamer, place pumpkin in a microwave-safe plate and cover, then microwave for 5 to 7 minutes or until it’s fully cooked. Poke with a chopstick to see if it’s fully cooked. If it goes through skin and everything smoothly, then it’s done. Remove from steamer and let it cool before handle.
  2. Meanwhile, combine thinly sliced onion and 1 tsp salt and set aside for 5 to 10 minutes. 
  3. Peel pumpkin’s skin with a knife or scoop out with a spoon if desired. (It’s edible, so it’s up to you to leave it or remove it, I like to remove it for a smoother texture.) Place cooked and peeled pumpkin in a large mixing bowl.
  4. Squeeze salted onion to get rid of excess liquid as much as possible and add into mixing bowl along with rest of ingredients. Season with salt and pepper to taste. (I personally like add only salt and skip pepper) Place in a refrigerator at least 2 hours to overnight before serving. Enjoy!
  • Cook Time: 12 minutes