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16Ingredients
30Minutes
410Calories
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Ingredients
US|METRIC
4 SERVINGS
- vinaigrette (Pumpkin)
- 1/4 cup Libby's 100% Pure Pumpkin
- 1/4 cup apple cider vinegar
- 2 Tbsp. maple syrup
- 1/4 cup olive oil
- 2 Tbsp. red onion (minced)
- 1 tsp. minced garlic
- 1 tsp. ginger (fresh grated)
- 1 tsp. sea salt
- salad
- 2 cups cooked quinoa
- 1 cup corn kernels (organic)
- 1 cup peas (baby)
- 2 carrots (julienned)
- 1/4 cup dried cranberries
- 2 Tbsp. cashews (chopped)
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NutritionView More
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410Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories410Calories from Fat170 |
| % DAILY VALUE |
| Total Fat19g29% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol<5mg2% |
| Sodium1070mg45% |
| Potassium570mg16% |
| Protein15g |
| Calories from Fat170 |
| % DAILY VALUE |
| Total Carbohydrate45g15% |
| Dietary Fiber6g24% |
| Sugars16g |
| Vitamin A150% |
| Vitamin C35% |
| Calcium30% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Alex 6 years ago
Made it with Buckwheat instead of quinoa, and added red bell pepper. Vinaigrette on its own was very strong flavour (I made double batch with lots of pumpkin) but when mixed into the salad it was quite bland, so ended up adding Chinese 5 spice and spicy paprika. Love the idea of the pumpkin dressing though, as you can make the salad very Creamy.