Pumpkin Salad Recipe

Pumpkin Salad Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

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

[X]

Rate Pumpkin Salad Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Pumpkin Salad Recipe

Prep: 15 min. Bake: 35 min. + chilling

Yield: 2 Servings

15 35 50

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. Yield: 2 servings.

Nutritional Facts 3/4 cup (prepared with reduced-fat yogurt) equals 212 calories, 16 g fat (2 g saturated fat), 4 mg cholesterol, 376 mg sodium, 14 g carbohydrate, 3 g fiber, 7 g protein.

Originally published as Pumpkin Salad in Cooking for 2 Fall 2008, p43