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    Home » Recipes » Dinner » Vegetarian Recipes

    27th August 2022 Dinner

    Home » Recipes » Dinner » Vegetarian Recipes

    The BEST Pumpkin Salad

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    The BEST Pumpkin Salad - This is a hearty salad with caramelised roast pumpkin, red onions, pine nuts and a garlic tahini dressing. Perfect for Autumn/Fall and great as a side to a roast dinner/Christmas dinner, this is the most delicious salad.

    Pumpkin Salad in a plate

    Pumpkin Salad

    This Salad is made with sweet and earthy Pumpkin and Red Onion.

    It is flavoured with Sumac, Sesame Seeds, Cumin, coriander, Thyme Oregano, Salt and tossed in olive oil before roasting.

    The Veg is then tossed in a creamy Tahini dressing and onion, a creamy tahini dressing.

    I usually serve this at room temperature but it’s great warm too.

    This vibrant Salad makes a fantastic side dish but is equally yummy as a starter or main.

    This recipe is adapted from an old Ottolenghi and Sami Tamimi recipe and as you can expect there are   layers of incredible flavours and textures. Here is their salad in case you want to give that a go.

    In my salad, I add herbs and spices to the Pumpkin before baking it in the oven and I also add some Yoghurt, Garlic and Honey to the dressing.

    This salad is easy to make but I have included some top tips to make it the best Autumnal salad ever!

    Ingredients

    You need simple ingredients to make this gorgeous vibrant pumpkin salad.

    It is easily adjustable too. Here is what you need to make it:

    Pumpkin - Any  pumpkin or squash will work well. You can use butternut, acorn or delicata.

    Red Onion - These caramalise really well and compliment the Pumpkin.

    Sesame Seeds - I prefer lightly roasted white sesame seeds in this recipe.

    Oil - Extra Virgin Olive Oil is great for roasting.

    Nuts - Pine Nuts are so creamy and delicious but you could also use Walnuts or Pecans.

    Cumin, Coriander Seed, Thyme and Oregano - Add an earthy zesty hit.I like to roast the seeds slightly before using.

    Sumac - Adds a slightly sour acidic taste.

    Dressing - Yoghurt, Garlic, Tahini, Lemon, Honey, Salt and Pepper and Water.

    How to make the BEST Pumpkin Salad

    Peel the Pumpkin and cut it into small cubes.

    Chop the Red Onions into cubes.

    Chopped pumpkin and red onion

    Pumpkin and Onion in oven tray

    Lightly roast the Coriander, Cumin Seeds and Sesame Seeds in a dry pan till fragrant.

    (I used Black Sesame Seeds here, nut you can use either).

    Coriander, Cumin and Sesame seeds in a pan

    Blend the seeds and then add to a bowl with Oil, Salt, Thyme, Oregano, Sumac and Cinnamon. Mix to combine.

    Dressing in a bowl

    Place the Pumpkin to a large bowl and toss with the marinade.

    Place on a lined baking tray and roast at 220C/Gas Mark 7 for 30 - 40 minutes until tender.

    Pumpkin and marinade on tray

    In a small bowl, combine Yoghurt, Garlic, Tahini, Lemon, Honey, Salt and Pepper. Mix to combine and add a splash of water if needed.

    Dressing ingredients in a bowl

    Lightly toast Pine Nuts until fragrant and golden.

    Add the Pumpkin and Onions to a platter/bowl.

    Add the dressing and sprinkle over the Pine Nuts.

    I served this as part of a whopping meal for a get together. See below.

    Salads, Roast Chickens and Roast Veg on a piece of leather fabric

    Notes and Tips

    Pumpkin - You can use any pumpkin or squash for this recipe.

    Pine Nuts - Toasted pine nuts are delicious and creamy but you can use Walnuts or Pecans instead.

    Roasting - Don't over roast the Pumpkin as it will turn mushy. If that happens, blend it ans turn it into a soup!

    Dressing - Dress the salad right before serving otherwise it tends to discolour slightly as well as the dressing kinda disappearing into the pumpkin and turning it soggy.

    Chopping - Cut the Pumpkin cubes as evenly as possible so that they cook evenly.

    How to store

    Store leftovers  in the fridge for up to 2 days.

    It is best to store without the dressing if making in advance and assemble before serving.

    You can prep the roast Pumpkin and Onion ahead to make this salad quick to prep. 

    Roast pumpkin keeps well in the fridge for up to 5 days.

    Variations

    Use Sweet Potato or Squash instead.

    Add Roast Chickpeas to the Salad.

    Add Kale to the Salad.

    Add a sprinkling of Pomegranate.

    Add some crumbled Feta.

    More Veg Salad Recipes:

    Jewelled Butternut Squash and Red Onion Salad

    Butternut Squash and Chickpea Salad

    The BEST Cowboy Caviar Salad

    Roast Cauliflower Salad with Zingy dressing

    The Best Vegan Salad Recipe

    Barley Salad with Feta, Pomegranate and Mixed Seeds

    Vegetable and Herby Citrus Quinoa Salad

    Serve with:

    Roast Chicken with Crunchy Roast Potatoes Traybake

    Buttermilk Roast Chicken

    The MOST tender Leg of Lamb

    Slow Cooked Leg of Lamb

    Slow Cooked Lamb Shoulder

    **if you make and enjoy this recipe, please leave a comment and star rating. Please tag us on instagram. We love to see your creations and your feedback helps us to shape future content! we love to hear from you. Thankyou!

    Pumpkin salad with pine nuts and tahini dressing in a bowl
    4.67 from 3 votes
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    The BEST Pumpkin Salad

    The BEST Pumpkin Salad - This is a hearty salad with caramelised roast pumpkin, red onions, pine nuts and a garlic tahini dressing. Perfect for Autumn/Fall and great as a side to a roast dinner/Christmas dinner, this is the most delicious salad.

    Course Sides
    Cuisine American, british, Middle Eastern
    Keyword Autumn Pumpkin salad, Fall Pumpkin salad, Ottolenghi Pumpkin salad, Pumpkin salad, Roast Pumpkin salad, Squash Salad
    Prep Time 10 minutes
    Cook Time 40 minutes
    Total Time 50 minutes
    Servings 4
    Calories 291 kcal
    Author Safira

    Ingredients

    Pumpkin

    • 500 g Pumpkin
    • 1 large Red Onion
    • 1 ½ tbsp Coriander Seeds
    • 1 tsp Cumin Seeds
    • 1 tsp Sesame Seeds
    • 3 tbsp Olive Oil Extra Virgin
    • 1 tsp Salt
    • ½ tsp Thyme
    • ½ tsp Oregano
    • 1 tsp Sumac
    • Pinch Cinnamon

    Dressing

    • 3 tbsp Greek Yoghurt
    • 2 tbsp Tahini
    • 1 Garlic Clove crushed
    • 1 Lemon Juice and Zest
    • 2 tsp Honey
    • Salt and Pepper

    Nuts

    • 2 ½ tbsp Pine Nuts

    Instructions

    1. Peel the Pumpkin and cut it into small cubes. Chop the Red Onions into cubes.

    2. Lightly roast the Coriander, Cumin Seeds and Sesame Seeds in a dry pan till fragrant.

    3. Blend the seeds and then add to a bowl with Oil, Salt, Thyme, Oregano, Sumac and Cinnamon. Mix to combine.

    4. Place the Pumpkin to a large bowl and toss with the marinade.

    5. Place on a lined baking tray and roast at 220C/Gas Mark 8 for 30 - 40 minutes until tender.

    6. In a small bowl, combine Yoghurt, Tahini, Garlic, Lemon, Honey, Salt and Pepper. Mix to combine and add a splash of water if needed.

    7. Lightly toast Pine Nuts until fragrant and golden.

    8. Add the Pumpkin and Onions to a platter/bowl.

    9. Add the dressing and sprinkle over the Pine Nuts.

    Recipe Notes

    Notes and Tips

    Pumpkin - You can use any pumpkin or squash for this recipe.

    Pine Nuts - Toasted pine nuts are delicious and creamy but you can use Walnuts or Pecans instead.

    Roasting - Don't over roast the Pumpkin as it will turn mushy. If that happens, blend it ans turn it into a soup!

    Dressing - Dress the salad right before serving otherwise it tends to discolour slightly as well as the dressing kinda disappearing into the pumpkin and turning it soggy.

    Chopping - Cut the Pumpkin cubes as evenly as possible so that they cook evenly.

    How to store

    Store leftovers  in the fridge for up to 2 days.

    It is best to store without the dressing if making in advance and assemble before serving.

    You can prep the roast Pumpkin and Onion ahead to make this salad quick to prep. 

    Roast pumpkin keeps well in the fridge for up to 5 days.

    Variations

    Use Sweet Potato or Squash instead.

    Add Roast Chickpeas to the Salad.

    Add Kale to the Salad.

    Add a sprinkling of Pomegranate.

    Add some crumbled Feta.

    Nutrition Facts
    The BEST Pumpkin Salad
    Amount Per Serving
    Calories 291 Calories from Fat 171
    % Daily Value*
    Fat 19g29%
    Saturated Fat 3g19%
    Polyunsaturated Fat 5g
    Monounsaturated Fat 10g
    Cholesterol 1mg0%
    Sodium 596mg26%
    Potassium 1063mg30%
    Carbohydrates 30g10%
    Fiber 5g21%
    Sugar 12g13%
    Protein 7g14%
    Vitamin A 21328IU427%
    Vitamin C 40mg48%
    Calcium 142mg14%
    Iron 4mg22%
    * Percent Daily Values are based on a 2000 calorie diet.

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    9 shares