Roast Pumpkin Salad with Tahini Yogurt Dressing Recipe

I absolutely love this Roast Pumpkin Salad with Tahini Yogurt Dressing Recipe because it’s a beautiful balance of warm, roasted veggies with a creamy, zesty dressing that just sings on your palate. What makes it truly special is how simple yet flavorful the combination is—the spices on the pumpkin paired with the cooling tahini yogurt create this irresistible harmony that you’ll find hard to stop eating.

When I first tried this recipe, I was blown away by how satisfying it was for something so fresh and light. It works wonders as a hearty lunch or a vibrant side dish for dinner, especially during the cooler months when pumpkin is at its peak. Plus, it’s packed with nutrients, so you feel great enjoying it!

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Ingredients You’ll Need

Every ingredient in this Roast Pumpkin Salad with Tahini Yogurt Dressing Recipe plays a key role in creating that irresistible mix of textures and flavors. I recommend choosing a firm pumpkin and fresh kale so the roasting and marinating processes work their magic perfectly.

• Olive oil: Use extra virgin for the best flavor and a nice, light coating for roasting.
• Ground coriander: Adds a subtle citrusy, earthy warmth that pairs beautifully with pumpkin.
• Ground cumin: A classic spice that gives a deep, smoky note without overpowering.
• Smoked paprika: Brings a gentle smokiness that elevates the dish’s depth.
• Dried chilli flakes: Just enough heat for a hint of spice, but you can adjust to your taste.
• Pumpkin: Seeds removed and cut into wedges; I prefer a sweet, fleshy pumpkin variety.
• Red onions: Wedges roast nicely alongside pumpkin, softening and caramelizing perfectly.
• Chickpeas: Drained from a tin — they add heartiness and protein with a lovely roasted crunch.
• Kale: Fresh and sturdy kale gives texture and absorbs the dressing beautifully when massaged.
• Feta (optional): Crumbled on top for a salty, creamy finish if you like a bit of tang.
• Natural yogurt: Base for the dressing, giving creaminess and a refreshing bite.
• Tahini: Adds rich nuttiness to the yogurt dressing, making it luxuriously smooth.
• Lemon juice: Brightens up the dressing with fresh acidity and balances the richness.
• Fresh coriander: Blends into the dressing for herby vibrancy and color.

Variations

I love how flexible this Roast Pumpkin Salad with Tahini Yogurt Dressing Recipe is. Over time, I’ve tweaked it by adding or swapping ingredients to suit different moods or dietary preferences—feel free to make it your own!

• Nut-Free: Skip the tahini dressing and add extra lemon juice with a touch of olive oil—still delicious and creamy.
• Vegan Option: Substitute the yogurt with a plant-based yogurt like coconut or almond, and omit the feta or use vegan cheese.
• Extra Crunch: Toasted pumpkin seeds or walnuts sprinkled on top add an irresistible crunch that my family goes crazy for.
• Seasonal Twist: Swap pumpkin with sweet potato or butternut squash when pumpkins aren’t in season—you’ll still get that lovely sweetness.

How to Make Roast Pumpkin Salad with Tahini Yogurt Dressing Recipe

Step 1: Roast the Pumpkin and Onions with Spices

Start by preheating your oven to 200°C (fan 180°C/gas 6). In a large mixing bowl, combine olive oil with ground coriander, cumin, smoked paprika, dried chilli flakes, and a good pinch of salt and pepper. Toss your pumpkin wedges and red onion slices in this aromatic spice mix—make sure everything is evenly coated. Spread them out on a large baking tray with plenty of space around pieces so they roast rather than steam. Roast for 30 minutes until golden and slightly crisp, then add chickpeas and toss everything well before roasting for another 20 minutes. This extra roasting softens the chickpeas and crisps them up just beautifully!

Step 2: Whiz Up the Tahini Yogurt Dressing

While your veggies roast, get started on the dressing. In a food processor (or blender), add natural yogurt, tahini, juice of one lemon, fresh coriander, and about 4 tablespoons of water. Blend until you get a smooth, thick but drizzly consistency. This dressing is rich, tangy, and herbaceous—a perfect contrast to the roasted sweetness. If it’s too thick, add a bit more water; you want it pourable but still creamy enough to coat the kale nicely.

Step 3: Massage and Marinate the Kale

Place the fresh kale in a bowl and add half of the tahini yogurt dressing. Using clean hands, massage the kale leaves for a couple of minutes—this softens the tough leaves, removes bitterness, and helps them soak in all the delicious flavors. Let it rest for about 20 minutes, massaging again halfway through. You’ll notice how much more tender and vibrant the kale becomes, making the salad much easier to enjoy.

Step 4: Combine and Cool Slightly

Once your pumpkin and chickpeas are perfectly roasted—golden with a few charred edges—remove the tray from the oven and let everything cool for about 5 minutes. This brief pause helps keep the dressing fresh and vibrant when combined. Then, add the roasted pumpkin and chickpeas directly to the kale bowl and toss gently to mix everything together.

Step 5: Plate and Garnish

Serve your salad on individual plates or a big sharing bowl, drizzling over the remaining tahini yogurt dressing. If you want that salty-smooth contrast, sprinkle crumbled feta on top—it’s optional but always a winner in my house. Enjoy immediately for the best texture and freshness!

How to Serve Roast Pumpkin Salad with Tahini Yogurt Dressing Recipe

Garnishes

I love adding a sprinkle of crumbled feta on top for a salty counterpoint, but toasted pumpkin seeds or some pomegranate seeds also bring lovely texture and pops of flavor. Fresh coriander leaves or a few lemon zest twists make the salad look vibrant and add that finishing aromatic touch.

Side Dishes

This salad pairs beautifully with grilled meats like chicken or lamb, and it’s also fantastic alongside a simple lentil dish or warm flatbreads. When I serve it at home, I often add some spiced rice or quinoa on the side for an easy complete meal.

Creative Ways to Present

For special occasions, I like serving this Roast Pumpkin Salad with Tahini Yogurt Dressing Recipe in a large rustic wooden bowl to emphasize its earthy vibe. Layering the salad with roasted pumpkin base and kale on top, followed by the dressing drizzle and garnishes, creates a beautiful, inviting presentation that guests always comment on.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 2 days. Because the dressing is creamy and the kale has been massaged, the salad holds up nicely without getting soggy. Just give it a gentle toss before serving again to redistribute any settling dressing.

Freezing

I don’t recommend freezing the whole salad because the kale and dressing don’t freeze well. However, you can freeze the spiced roasted pumpkin and onions on their own, then thaw and toss with fresh kale and dressing just before serving—this keeps everything fresh and crisp.

Reheating

To reheat leftovers, warm the roasted pumpkin and chickpeas gently in the oven or microwave until just heated through—avoid overheating to keep them tender and flavorful. Add fresh kale and drizzle with a little extra tahini yogurt dressing if needed to revive the creaminess.

FAQs

Final Thoughts

This Roast Pumpkin Salad with Tahini Yogurt Dressing Recipe has become one of my go-to dishes—it’s one of those recipes that feels both fancy and comforting at the same time. I encourage you to try it exactly as is, then make it your own with seasonal tweaks or extra crunch toppings. Trust me, once you make it, you’ll find yourself coming back to it again and again, just like I do. Enjoy cooking and savor every tasty bite!

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