Small pumpkins, which have succulent, tender flesh, are best for cooking. They may be labeled as "sweet" or "pie" pumpkins. When chopping the pumpkin, be sure to save the seeds for the salad.

Cynthia Nims
Recipe by Cooking Light November 2006

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Recipe Summary

Yield:
6 servings (serving size: 1 1/2 cups salad)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • Place pumpkinseeds in a medium nonstick skillet over medium heat. Cook 5 minutes or until toasted, stirring frequently. Remove from pan.

  • Coat pan with cooking spray. Add pumpkin, and cook 8 minutes or until browned and tender. Remove from pan. Add thyme, tossing to combine. Cool.

  • Combine vinegar, oil, syrup, salt, and pepper, stirring with a whisk. Drizzle over salad greens; toss well to coat. Add pumpkin and pumpkinseeds; toss.

Nutrition Facts

51 calories; calories from fat 64%; fat 3.6g; saturated fat 0.6g; mono fat 2.1g; poly fat 0.8g; protein 8.2g; carbohydrates 18.7g; fiber 7.4g; cholesterol 0mg; iron 0.8mg; sodium 398mg; calcium 11mg.
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