Autumn Kashi® Pilaf Salad with White Pumpkin and Cranberries Recipe
White pumpkins and cranberries dress up pilaf in autumnal splendor in this potpourri of fall delights. Perfect for the holiday table.
Makes 4 servings
1 cup (1 packet from 19.5 oz. box) cooked and cooled Kashi® 7 Whole Grain Pilaf
2 cups water
1 small organic white pumpkin
1½ tablespoons extra virgin olive oil
⅓ cup dried organic cranberries
⅓ cup peeled and thinly sliced organic celery
½ cup thinly sliced organic red onion
2 tablespoons pumpkin seed or sunflower oil
1. To cook pilaf, bring water to a rolling boil in saucepan. Add packet of Kashi® 7 Whole Grain Pilaf, reduce heat to medium and cook for 25 minutes or until all water is absorbed. Remove from heat and cool completely.
2. Cut the pumpkin in half and place the seeds in a small bowl. Season with 2 teaspoons olive oil, salt, and pepper. Place on a sheet pan cut side down with ¼ inch of water. Bake at 375°F for 45 minutes or until tender. Let cool and remove the skin. Cut the pumpkin into large dice and set aside (you should have about 1½ cups). Remove and discard the pulp strands from the seeds and toss with the remaining olive oil. Spread the seeds on a sheet pan and bake at 300°F for 30 minutes or until golden brown and crisp.
3. Place the Kashi® 7 Whole Grain Pilaf, cranberries, celery, onion, diced pumpkin, and pumpkin seed oil in a medium bowl. Toss together and season to taste with salt and pepper. Fold in the pumpkin seeds and serve.