Pumpkin and Beetroot Salad with Tahini Dressing
This pumpkin salad is a big bowl of goodness and so terribly delicious!! I used the delicious sweet Carnival Pumpkin for this recipe.
Ingredients
- One small pumpkin, with seeds
- One large uncooked beetroot chopped into bite-size pieces
- 2 red onion, diced
- 1 bunch radishes, quartered
- Olive oil for roasting
- 1 handful thyme leaves
- 1 small handful oregano, chopped
- 1 small handful of sage leaves
- 1 bunch of fresh spinach
- Sea salt
Lemon Tahini Dressing
- Juice of half a lemon
- 2 tablespoons tahini
- 1 clove of garlic, minced
- 3 tablespoons extra virgin olive oil
- 1 teaspoon maple syrup
- Sea salt
- Fresh ground pepper
Method
- Preheat your oven to 200C / 400F and line two baking sheets with parchment paper.
- Remove the seeds from the pumpkin and place them into a sieve. Rinse with cold water, then place the seeds in a small saucepan and cover with water.
- Bring to a boil, then reduce the heat and simmer for 10 minutes.
- Remove from the heat, drain, and place on one of the prepared baking sheets. Sprinkle some salt over the seeds and bake for about 10 minutes or until the seeds are golden. Watch carefully so they don’t burn.
- Turn oven down to 180C/350F
- Peel the pumpkin and cut it into bite-sized pieces.
- Place the pumpkin, beets, onions, and radishes onto the other prepared baking sheet.
- Drizzle olive oil over the vegetables and add salt, thyme, sage, and tarragon. Roast for about 25 minutes, or until the pumpkin and beets are soft. Watch carefully for the last five minutes as you don’t want the vegetables to be too soft.
- Place the roasted vegetables into a large bowl and fold in the spinach.
Lemon Tahini Dressing
- Mix all of the ingredients together and add a small bit of water if needed to thin the dressing.
- Add some of the dressing to the salad, mix through. Serve the remainder of the dressing on the side.
