濃郁的花生醬不僅能融入早餐、甜點裡，也能做成濃郁美味的花生沙拉醬! 這次要分享的是這由不同蔬果、穀物、豆類，當然，還有花生醬調配的美味花生沙拉醬，全部組合出的美味豐富 烤南瓜濃郁花生沙拉。
Peanut butter is not limited to breakfast or sweet. It could also be used to make amazing peanut salad dressing. This Creamy Peanut Salad is one of the amazing examples with different beans, grains, and roasted peanut.
烤南瓜濃郁花生沙拉
Creamy Peanut Salad with Pumpkin
如果你了解我，應該知道我是個非常大的花生醬控，有空的時候我喜歡 自製花生醬，簡單的 全素花生餅乾 是我最愛的點心之一，而花生醬濃郁的滋味不僅與甜味搭，與鹹味也很搭，這次要分享的烤南瓜濃郁花生沙拉就是以我愛的花生醬調成的沙拉醬，搭配上豐富的配料。
最近雖然入秋了，但自從我前陣子開始深深愛上自製的沙拉醬，也迷上製作搭配不同的沙拉，這次的 烤南瓜濃郁花生沙拉 就是我近期的心頭愛之一!
豐富滋味的結合 ─ 蔬果, 穀物, 豆類, 當然還有…. 花生醬!
Rich Flavor with Veggies, Grains, Beans, and … Peanut Butter for Sure!
一說「沙拉」，可能很多人會想到就是很多「綠色青菜」，聽起來好像很單調，但對我來說，沙拉比較偏類似「冷盤」的蓋念，因為裡頭可以放入不同的蔬果與配料，除了綠菜蔬菜，也包含根莖類蔬果、水果、穀物豆類等，當然還有我每天非吃不可的堅果。
像是這一碗，除了綠葉蔬菜，我還加了烤南瓜、鷹嘴豆、小黃瓜、紅蘿蔔，與前陣子在市場難得看到的櫻桃蘿蔔；這些不同的蔬果、穀物本來就有著自己的自然風味，而搭配上美味的花生沙拉醬結合，又會再創造出不同的火花。
我喜歡將不同顏色的蔬果融入沙拉中，因為這些繽紛的顏色不僅讓沙拉看起來更美麗誘人，同時也代表著這一碗”彩虹”飽含不同多種豐富的營養素；但別每次都談到營養，因為對我來說絕對是味道優先!
身為花生醬控，絕對會推薦這個烤南瓜花生沙拉的!
來製作吧!
Let’s do this!
濃郁泰式花生沙拉 Creamy Thai Salad with Peanut Dressing (Vegan)
食材
For the Creamy Peanut Dressing
- 1 Tbsp peanut butter 花生醬, See note for Homemade Peanut Butter 自製花生醬食譜見註
- ½ Tbsp maple syrup 楓糖漿
- 2 tsp lime juice 萊姆汁, or more to taste 可依個人口味加更多
- 1-2 Tbsp water , to thin to your ideal consistency 稀釋用, 濃度依個人喜好調整
- ground black pepper 黑胡椒粉, to taste
- salt 鹽, to taste
- 1 garlic cloves 蒜瓣, or ½ tsp garlic powder 或大蒜粉
For the Colorful Salad
- 240 ml leafy green 綠葉蔬菜, 1 cup, chopped into bite site 切成適口大小 我用青江菜和油菜
- 1 small carrot 胡蘿蔔, ~60 ml (¼ cup) cubed 切丁
- ¼ white onion 洋蔥, chopped 切丁片
- 1 small small cucumber 小黃瓜, ~80 ml (⅓cup) cubed 切丁
- 60 ml cooked chickpeas 煮熟鷹嘴豆, ¼ cup
- 60 ml cooked quinoa 煮熟藜麥, ¼ cup
- 80 ml roasted pumpkin chunks 烤南瓜塊, ⅓ cup
- A sprinkle salted cashews 鹽烤腰果, chopped 略切
- 1 cherry belle radish 櫻桃蘿蔔, sliced 切片
作法
- Make the roasted pumpkin chunks ahead: Preheat the oven at 175 C / 350 Chop the pumpkin into small chunks and transfer them into a mixing bowl. Add some salt and black pepper and toast the pumpkin chunks for a few times. Place the pumpkins onto a lined baking sheet, spaced. Bake for 25 - 35 minutes until they are soft.
- To make the peanut salad dressing: Mix all ingredients for the dressing in a bowl until all combined.
- To make the colorful salad: Prepare all the veggies. I personally like to stir-fry the chopped onions and carrots in the non-stick frying pan ahead. Let the onions and carrots cool before adding them along with the rest ingredients EXCEPT the cashews and radishes in a big mixing bowl.
- Add the peanut salad dressing to the veggies and pumpkin chunks bowl and mix all together. Taste to adjust the flavor by adding more salt, black pepper, or lime juice if you feel like it.
- Place the salad in your favorite salad bowl. Sprinkle the chopped cashews and place the radish slices on top. Then DIVE IN.
中文版
- 先製作烤南瓜：以 175 C / 350 F 預熱烤箱；將南瓜切成小丁塊，放入攪拌碗中，加點鹽與黑胡椒，混合攪拌均勻，再間格放於鋪烤墊的烤盤上，放入烤箱烘烤約 25 - 35 分鐘至軟透
- 製作花生沙拉醬：將花生醬所有食材於一碗中攪拌混合均勻
- 組合繽紛沙拉碗：將蔬果全準備好，我個人喜歡將洋蔥與紅蘿蔔丁用不沾鍋稍微炒香一下，待它們放涼之後，再與除了腰果與櫻桃蘿蔔的其它食材放入一個大的攪拌碗中
- 加入調好的花生沙拉醬，攪拌混合均勻，試味道後依個人喜歡增添鹽、粗粒黑胡椒或檸檬汁
- 盛入享用碗中，最後灑上腰果碎、擺上櫻桃蘿蔔，即可享用
備註
- Homemade Peanut Butter 自製花生醬
- 保存：剩下的放入密封盒中冷藏保存，約可放 3 天
- Storage: Store the leftover in an air-tight container in the fridge for about 3 days.
- 其它沙拉食譜：墨西哥酪梨醬 (純素), 純素鷹嘴豆沙拉, 馬鈴薯沙拉
- 更多花生醬延伸食譜：全素椰片花生燕麥餅乾 (無麵粉), 濃郁泰式花生椰奶天貝 (純素, 無油)
- 更多純素食譜：點我
- 我的器具與食材：點我
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- Other Salad recipes: Guacamole (Vegan), Vegan Chickpea Salad, Creamy Potato Salad (Chunky)
- More Peanut Butter Related recipes: Vegan Coconut Peanut Butter Oatmeal Cookies (Gluten-Free), Creamy Thai Peanut Tempeh
- More Vegan recipes: HERE
- My Tools, Equipment & Ingredient List: HERE
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Bon appétit!
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