Roasted Pumpkin Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fall-inspired salad with roasted pumpkin, kale, black rice, apples, and pecans tossed in a maple vinaigrette. A hearty, seasonal vegetarian main that works well for Thanksgiving or as a vibrant dinner option.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 small sugar pumpkin cut into ¾ inch wedges. (5-6 inches in diameter) Or use a delicata squash
- 1 Tablespoon oil
- Salt and Pepper
- 3 cups cooked black rice (or wild rice, or any cooked grain- farro, quinoa, freekah,etc. )
- 4 ounces baby kale (or arugula)
- ¼ cup dried cranberries ( or dried currants)
- 1 apple, ( honey crisp are great!) sliced into thin wedges (or try a persimmon)
- ½ cup sliced green onion
- 1 cup pecans
- 2 tablespoon real maple syrup
- pinch salt and pepper
- 4 tablespoons olive oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- ½ teaspoon salt, more to taste
- 1/2 teaspoon pepper
- 1 teaspoon ground allspice
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 439mg
- Total sugar
- 21g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 771mg
- Calcium
- 109mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 439MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.