Glazed pumpkin salad

Difficulty: 1/5

Preparation and cooking time: 1 hour

Servings: 2

Cost per serving: $3.00 (total cost: $6.00)

Cost per 2000 kcal: $16.13

[Collapse]Nutrition facts per serving
CALORIES PER SERVING (kcal): 372         (calories in whole recipe: 744)
Proteins	22%	12.6g	Protein: lysine	30%	0.6g
			Protein: methionine	23%	0.2g
			Protein: isoleucine	29%	0.5g
Carbohydrates	43%	56.5g	Fibers	35%	13.6g
			Net carbs	n/a	49.2g
			Sugars	n/a	30.4g
Fats	22%	14.4g	Omega-3	107%	1.7g
			Omega-6	30%	5.2g
			Saturated fats	n/a	1.5g
Vitamin B1	50%	0.6mg	Vitamin B2	35%	0.5mg
Vitamin B3	30%	4.8mg	Vitamin B5	29%	1.5mg
Vitamin B6	67%	0.9mg	Folate	40%	160.1μg
Vitamin A	121%	1089.7μg	Vitamin C	328%	295.3mg
Vitamin E	64%	9.7mg	Vitamin K	89%	107.4μg
Vitamin B12	/	/	Vitamin D	/	/
Calcium	19%	193.3mg	Copper	104%	0.9mg
Iron	68%	5.5mg	Magnesium	46%	186.2mg
Manganese	65%	1.5mg	Phosphorus	50%	350.5mg
Potassium	36%	1717.7mg	Selenium	25%	13.9μg
Zinc	30%	3.3mg	Sodium to taste

Ingredients:

FOR THE GLAZE

• 1/4 cup date paste/blended dates (if you can't find reasonably cheap date sugar, you can buy Anthony's Date Sugar - this is an affiliate link, and it helps this site to buy from it)
• 3/4 cup water
• 2 tbsp orange juice
• 1/4 tsp cinnamon
• 1/2 tsp black pepper
• 1/2 tsp salt

FOR THE SALAD

• 600g cored, seedless, skin-on diced pumpkin
• 2 cups arugula
• 2 cups shredded red cabbage
• 2 cups shredded lettuce
• 1 diced yellow bell pepper
• 1 diced red bell pepper
• 4 tbsp pumpkin seeds
• 4 tbsp sunflower seeds
• 2 tbsp flax seeds
• 4 tbsp apple cider vinegar

Instructions:

• Pre-heat oven to 200°C.
• In a small pot, bring all of the glaze ingredients to a boil. Simmer for 10 minutes until the mixture thickens. Set 1/4 cup of the glaze aside.
• In a large bowl, combine the pumpkin pieces with the glaze until each piece is coated. Place the pumpkin pieces on a baking tray lined with parchment paper. Crack some black pepper on top, and bake for about 30 minutes or until the pumpkins are soft.
• In a large bowl, combine all of the ingredients except the pumpkins. Make sure every vegetable has some of the vinegar on it.

Serving:

On a plate, serve some of the salad. Top with the glazed pumpkin pieces, and spread the leftover glaze on top of them. Sprinkle more seeds for added crunch.