Warm Pumpkin Salad with Polenta and Candied Pumpkin Seeds recipes

Warm Pumpkin Salad with Polenta and Candied Pumpkin Seeds recipes
17 Ingredients
  • 1 1/2 cups yellow cornmeal (not coarse)
  • 7 1/2 cups water
  • 2 3/4 teaspoons salt
  • 2 1/2 tablespoons unsalted butter
  • 1 tablespoon sugar
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon paprika
  • 1/4 teaspoon cayenne
  • 1/2 cup raw green (hulled) pumpkin seeds (pepitas)
  • 1 tablespoon fresh pomegranate juice (see cooks' note, below) or cranberry juice cocktail
  • 2 teaspoons Sherry vinegar
  • 1 tablespoon minced shallot
  • 6 tablespoons extra-virgin olive oil
  • 1 small cheese pumpkin or butternut squash (2 lb), peeled, quartered lengthwise, and seeded
  • 1 (6-oz) piece Parmigiano-Reggiano
  • 8 oz arugula, trimmed
Nutrition
557
28% daily value
6 servings
                                       
                                            high-​fiber, vegetarian, gluten-​free
     

Fat

49% 32

Saturated

53% 11

Trans

- 0

Monounsaturated

- 15

Polyunsaturated

- 5

Carbs

17% 52

Carbs (net)

- 47

Fiber

22% 6

Sugars

- 7

Sugars, added

- 2

Protein

37% 19

Cholesterol

11% 32

Sodium

57% 1375

Calcium

48% 478

Magnesium

37% 154

Potassium

16% 775

Iron

26% 5

Zinc

21% 2

Phosphorus

62% 434

Vitamin A

92% 828

Vitamin C

36% 33

Thiamin (B1)

34% 0

Riboflavin (B2)

25% 0

Niacin (B3)

26% 4

Vitamin B6

27% 0

Folate equivalent (total)

53% 212

Folate (food)

- 92

Folic acid

- 71

Vitamin B12

15% 0

Vitamin D

60% 9

Vitamin E

30% 4

Vitamin K

44% 53

Sugar alcohols

- 0

Water

- 460
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