Pumpkin Salad

Name: Pumpkin Salad
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

10 ingredients

3 steps

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

1

Place pumpkin cubes on a
2

. Brush with oil; sprinkle with salt. Bake at 375° for 35-40 minutes or until tender. Cool completely.
3

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.