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Nutrition Facts
Serving Size 240 g
(Approx. 6 Servings)
Amount Per Serving
Calories 400 Calories From Fat 290
% Daily Value*
Total Fat 32 g 49%
Saturated Fat 6 g 30%
Trans Fat 0.0 g
Cholesterol 15 mg 5%
Sodium 1260 mg 53%
Total Carbohydrate 23 g 8%
Dietary Fiber 6 g 24%
Sugars 7 g
Protein 10 g
Vitamin A 360% Iron 15%
Vitamin C 200% Calcium 25%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Chili Dusted Pumpkin & Feta Salad with Walnut Vinaigrette

Prep Time
20 minutes
Cook Time
45 minutes
Total Time
1 h 5 m
6  People


Recipe makes 6 Servings

1 Cinderella pumpkin
1 Tbsp chili seasoning, plus more as needed
1 Tsp kosher salt, plus more as needed
1 Tsp cracked black pepper, plus more as needed
1 Tbsp extra virgin olive oil
2 bunches of red kale, thinly chopped or julienned
4 Oz crumbled Feta cheese
1/2 cup(s) roasted salted pumpkin seeds, plus more as desired
1/4 cup(s) white balsamic vinegar
1 Tsp Dijon mustard
1 1/2 Tbsp shallots, minced
3/4 cup(s) La Tourangelle Roasted Walnut Oil
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Preheat oven to 400ºF.
Cut pumpkin in half, scrape out seeds and remove pumpkin rind.
Dice up pumpkin into bite sized pieces.
Place diced pumpkin into a bowl and toss with chili seasoning, salt, pepper and olive oil until thoroughly coated.
Place on a sheet pan and roast in oven until soft and slightly browned, remove to cool.
Meanwhile, in a large bowl add kale, Feta and pumpkin seeds tossing to combine.
For dressing, in a small bowl combine, vinegar, mustard and shallots together and whisk.
While whisking slowly add walnut oil and season to taste with salt and pepper as needed.
Add pumpkin to salad, toss and drizzle with dressing as desired. Season as needed to taste.


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