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.
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.