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–+ servings
Pumpkin salad with pine nuts and tahini dressing in a bowl

The BEST Pumpkin Salad

Safira
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.
5 from 3 votes
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Sides
Cuisine American, british, Middle Eastern
Servings 4
Calories 291 kcal

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
 

  • Peel the Pumpkin and cut it into small cubes. Chop the Red Onions into cubes.
  • Lightly roast the Coriander, Cumin Seeds and Sesame Seeds in a dry pan till fragrant.
  • Blend the seeds and then add to a bowl with Oil, Salt, Thyme, Oregano, Sumac and Cinnamon. Mix to combine.
  • Place the Pumpkin to a large bowl and toss with the marinade.
  • Place on a lined baking tray and roast at 220C/Gas Mark 8 for 30 - 40 minutes until tender.
  • In a small bowl, combine Yoghurt, Tahini, Garlic, Lemon, Honey, Salt and Pepper. Mix to combine and add a splash of water if needed.
  • 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.

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

Calories: 291kcalCarbohydrates: 30gProtein: 7gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 1mgSodium: 596mgPotassium: 1063mgFiber: 5gSugar: 12gVitamin A: 21328IUVitamin C: 40mgCalcium: 142mgIron: 4mg
Keyword Autumn Pumpkin salad, Fall Pumpkin salad, Ottolenghi Pumpkin salad, Pumpkin salad, Roast Pumpkin salad, Squash Salad
Tried this recipe?Let us know how it was!