Pumpkin Salad Recipe

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Ingredients:

Serving

1-3/4 cups cubed peeled pie pumpkin
2 tsp canola oil
1/4 tsp salt
2 tbsp sunflower kernels
2 tbsp finely chopped pecans
2 tbsp minced fresh cilantro
2 tbsp chopped red onion
1/2 cup plain yogurt
1 tsp ground cumin
1/2 tsp 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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	452.72 Kcal (1895 kJ)
Calories from fat	170.91 Kcal
		% Daily Value*
Total Fat	18.99g	29%
Cholesterol	7.96mg	3%
Sodium	812.95mg	34%
Potassium	537.01mg	11%
Total Carbs	68.51g	23%
Sugars	4.16g	17%
Dietary Fiber	20.81g	83%
Protein	6.58g	13%
Vitamin C	11.1mg	18%
Iron	3.6mg	20%
Calcium	186.8mg	19%

Amount Per 100 g
Calories	136.47 Kcal (571 kJ)
Calories from fat	51.52 Kcal
		% Daily Value*
Total Fat	5.72g	29%
Cholesterol	2.4mg	3%
Sodium	245.06mg	34%
Potassium	161.88mg	11%
Total Carbs	20.65g	23%
Sugars	1.26g	17%
Dietary Fiber	6.27g	83%
Protein	1.98g	13%
Vitamin C	3.3mg	18%
Iron	1.1mg	20%
Calcium	56.3mg	19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

9.8

Points
11

PointsPlus

Good Points

saturated fat free,
low cholesterol,
high fiber

Bad Points

High in Sodium

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