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Pumpkin Salad

by
Enrico Foschi
Enrico Foschi

This vibrant salad combines roasted pumpkin, beetroot, and crispy herbs with a tangy lemon tahini dressing, offering a delightful mix of flavors and aromas. It's hearty enough to satisfy even meat lovers and makes a perfect dish for buffets.

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Preparation time (min) 30 min
Cooking time (min) 40 min
Difficulty
Pumpkin Salad

Ingredients

4 servings
|
  • 400 g
    Pumpkin
  • 400 g
    Beetroot
  • 2
    Red onion
  • Radish
  • Olive oil
  • Salt
  • Thyme fresh
  • Sage chopped
  • Tarragon
  • Baby spinach
  • Hemp seed
  • 2 tbsp
    Tahini
  • 1
    Lemon
  • 1 clove
    Garlic clove
  • 3 tbsp
    Extra virgin olive oil
  • 1 tsp
    Maple syrup
  • Salt
  • Pepper
  • Water

Instructions

1

Preheat the oven to 200°C (gas mark 6) and line two baking trays with greaseproof paper.

2

Mix the tahini dressing ingredients, adding water gradually until it reaches the desired consistency, then set aside.

Ingredients needed for this step

tahini lemon garlic clove extra virgin olive oil maple syrup salt pepper water
3

Scoop out the pumpkin seeds and fibers from the pumpkin, then peel or cut off the skin. Cut the flesh into bite-sized wedges.

Ingredients needed for this step

pumpkin
4

Clean the pumpkin seeds under running water using a sieve.

Ingredients needed for this step

pumpkin seeds
5

Place the pumpkin seeds in a saucepan, cover with water, bring to a boil, and simmer for 10 minutes. Drain and transfer to a baking tray.

Ingredients needed for this step

pumpkin seeds
6

Sprinkle the seeds with a pinch of salt and roast for 5 minutes until golden and fragrant.

Ingredients needed for this step

pumpkin seeds salt
7

Peel and cut the beetroots and onions into bite-sized wedges and halve the radishes.

Ingredients needed for this step

beetroot red onion radish
8

Spread the vegetables on the other lined tray without overlapping. Drizzle with olive oil and sprinkle with salt, thyme, sage, and tarragon.

Ingredients needed for this step

beetroot red onion radish pumpkin olive oil salt thyme sage tarragon
9

Roast the vegetables for 25 minutes, turning halfway through, until softened. Watch closely during the last 5 minutes to avoid overcooking.

Ingredients needed for this step

beetroot red onion radish pumpkin
10

Place the roasted vegetables in a bowl and toss with spinach and the toasted seeds.

Ingredients needed for this step

beetroot red onion radish pumpkin baby spinach pumpkin seeds
11

Serve the salad with the tahini dressing on the side.

Ingredients needed for this step

tahini dressing

Nutrition Facts (per serving)

Calories 260 kcal
Fat 17 g
  • Saturated Fat: 2.4 g
Carbohydrates 29 g
Fiber 8 g
Sugar 7 g
Protein 6.4 g

Tags

healthy colorful vegetarian vegan fall winter

Recipe Categories

Cuisine

mediterranean

Meal Type

lunch dinner

Course

main course salad

Cooking Methods

roasting

Occasions

everyday family gathering holiday

Dietary Restrictions

vegetarian vegan low-sugar low-carb halal kosher macrobiotic

Seasons

fall winter

Difficulty

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