Shiloh Farms Organic Raw Pumpkin Seeds Shelled Description
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Real Food Since 1942
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Wholesome, Healthy Foods
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USDA Organic
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Non-GMO
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RAW
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Kosher
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Product Of Mexico
Shiloh Farms looks to the fullness of nature's bounty for products made with only the purest ingredients. Never fake, never artificial - only authentic, wholesome flavor, the way nature intended!
Shelled Pumpkin Seeds
Organic • Non-GMO • Raw • Kosher
Dark green in color with a chewy texture and subtly sweet flavor, pumpkin seeds are a great source of protein, fiber and minerals. They are especially high in zinc, iron and magnesium
Long prized for both their culinary and nutritional properties, pumpkin seeds were considered one of the agricultural treasures of the New World!
Directions
Suggested Uses:
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Sprinkle over yogurt, oatmeal or fruit salads.
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Add to granolas, oatmeal cookies, breads or other baked goods for crunch & color.
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Roast in the oven, then toss with salt and spices.
For optimal shelf life, store in a cool, dry place.
Free Of
GMOs, animal ingredients.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1/4 Cup Dry (32 g)
Servings per Container: About 10
| Amount Per Serving | % Daily Value |
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| Calories | 200 | |
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| Total Fat | 17 g | 26% |
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| Saturated Fat | 2.5 g | 13% |
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| Trans Fat | 0 g | |
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| Cholesterol | 0 mg | 0% |
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| Sodium | 2 mg | 0% |
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| Total Carbohydrate | 4 g | 1% |
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| Dietary Fiber | 1 g | 4% |
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| Total Sugars | 0 g | |
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| Includes 0g Added Sugars | | 0% |
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| Protein | 10 g | 20% |
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| Vitamin D | 0 mcg | 0% |
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| Calcium | 15 mg | 1% |
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| Iron | 2.8 mg | 16% |
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| Potassium | 259 mg | 6% |
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Other Ingredients: Organic raw shelled pumpkin seeds.
Not intended for raw consumption. Packaged on equipment that also handles wheat, soy, sesame & tree nuts.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
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Kale, Quinoa & Butternut Squash Salad
Fresh-from-the-garden greens are not a 12-month special. It’s up to you to make them special. So when the temperature begins to dip, simply mix up your salad mix-ins. Instead of fresh slices of strawberries over arugula, you’ll top hearty kale with dried cranberries, crunchy pumpkin seeds and roasted butternut squash. This fall-inspired recipe is an exceptional example of how fresh can feel oh-so cozy.
Kale, Quinoa & Butternut Squash Salad
Gluten-free * vegan
Makes 3-4 servings
Salad
3-4 cups diced squash (around 2 lb.)
1 ½ tsp. olive oil
Salt to taste
1 cup cooked quinoa
1 cup chopped kale
3 Tbsp. walnuts
2 Tbsp. dried cranberries
2 Tbsp. pumpkin seeds
Dressing
1 Tbsp. olive oil
1 Tbsp. maple syrup
1 ½ tsp. rice vinegar
1/8 tsp. nutmeg
Juice of 1 lime
Salt & pepper to taste
Directions
- Preheat oven to 400 degrees F.
- In a large bowl, toss butternut squash with olive oil and salt.
- Pour squash onto baking sheet and roast 15-20 minutes, or until tender. Set aside to cool.
- Prepare dressing: In a small bowl, whisk together all dressing ingredients until well combined.
- Once cool, transfer roasted squash back to large bowl. Add quinoa, kale, walnuts, cranberries and pumpkin seeds. Stir to combine.
- Immediately before serving, pour dressing over salad and toss to coat.
