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Pumpkin Salad

Jazz up a classic fall veggie by serving it salad-style. Pecans lend crunch while gingerroot, cumin and cilantro bring a pleasing medley of flavors. —June Gaden, Adelaide, Australia
  • Total Time
    Prep: 15 min. Bake: 35 min. + chilling
  • Makes
    2 servings

Ingredients

  • 1-3/4 cups cubed peeled pie pumpkin
  • 2 teaspoons canola oil
  • 1/4 teaspoon salt
  • 2 tablespoons sunflower kernels
  • 2 tablespoons finely chopped pecans
  • 2 tablespoons minced fresh cilantro
  • 2 tablespoons chopped red onion
  • 1/2 cup plain yogurt
  • 1 teaspoon ground cumin
  • 1/2 teaspoon grated fresh gingerroot

Directions

  • Place pumpkin cubes on a baking sheet. Brush with oil; sprinkle with salt. Bake at 375° for 35-40 minutes or until tender. Cool completely.
  • In a large bowl, combine the sunflower kernels, pecans, cilantro, onion and pumpkin. In a small bowl, combine the yogurt, cumin and ginger. Pour over pumpkin mixture; toss to coat. Cover and refrigerate until chilled.
Nutrition Facts
3/4 cup: 212 calories, 16g fat (2g saturated fat), 4mg cholesterol, 376mg sodium, 14g carbohydrate (6g sugars, 3g fiber), 7g protein.
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