Print Options

Back to Pumpkin Salad >

Include these items:

Taste of Home Logo

Pumpkin Salad

 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
2 ServingsPrep: 15 min. Bake: 35 min. + chilling

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.