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Pumpkin Salad Recipe

  • 50minutes

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Source: www.tasteofhome.comReport recipe

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Ingredients Jump to Instructions ↓

  1. 1-3/4 cups cubed peeled pie pumpkin

  2. 2 teaspoons canola oil

  3. 1/4 teaspoon salt

  4. 2 tablespoons sunflower kernels

  5. 2 tablespoons finely chopped pecans

  6. 2 tablespoons minced fresh cilantro

  7. 2 tablespoons chopped red onion

  8. 1/2 cup plain yogurt

  9. 1 teaspoon ground cumin

  10. 1/2 teaspoon grated fresh gingerroot

Instructions Jump to Ingredients ↑

  1. 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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