Description
A vibrant and hearty roast pumpkin salad featuring spiced roasted pumpkin, caramelized red onions, crunchy chickpeas, and nutrient-rich kale, all tossed in a creamy tahini-yogurt dressing and topped with optional crumbled feta for added creaminess and flavor.
Ingredients
Scale
Roast Vegetables & Salad Base
- 4 tbsp olive oil
- 2 tsp ground coriander
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 1 tsp dried chilli flakes
- 500g pumpkin, seeds removed and wedged
- 2 red onions, wedged
- ½ x 400g tin chickpeas, drained
- 150g kale
- 50g feta (optional)
Dressing
- 100g natural yogurt
- 1 tbsp tahini
- 1 lemon, juiced
- A small bunch of coriander
- 4 tbsp water (for dressing consistency)
Instructions
- Preheat and Prepare Vegetables: Heat the oven to 200°C (fan 180°C/gas mark 6). In a large bowl, mix olive oil, ground coriander, cumin, smoked paprika, dried chilli flakes, and seasoning. Add pumpkin wedges and red onion pieces, tossing well to coat evenly.
- Roast Pumpkin and Onions: Spread the spiced pumpkin and onions onto a large baking sheet with space around each piece to ensure crisping. Roast in the oven for 30 minutes until starting to soften and char slightly.
- Add Chickpeas and Continue Roasting: Remove the tray, add the drained chickpeas, toss everything thoroughly to mix, then return to the oven for an additional 20 minutes to allow the chickpeas to crisp and flavors to meld.
- Prepare the Dressing: While vegetables roast, combine natural yogurt, tahini, lemon juice, fresh coriander, and 4 tablespoons of water in a food processor. Blend until smooth and thick but drizzle-able.
- Massage the Kale: Place kale in a mixing bowl, add half of the dressing, and massage with clean hands to soften the kale and incorporate the dressing well. Let it marinate for 20 minutes, massaging again halfway through.
- Combine Roasted Vegetables with Kale: Remove the roasted pumpkin mixture from the oven; it should be tender, golden, and slightly charred. Let it cool for 5 minutes, then mix it thoroughly with the dressed kale.
- Serve: Plate the pumpkin and kale salad, drizzle with the remaining dressing, and sprinkle crumbled feta over the top if using. Serve immediately to enjoy warm or at room temperature.
Notes
- You can substitute kale with spinach or other sturdy greens if preferred.
- Feta is optional but adds a nice tang and creaminess to the salad.
- Adjust chilli flakes to taste if you prefer less heat.
- The dressing can be made ahead and stored in the fridge for up to 2 days.
- This salad can be served warm or at room temperature, making it versatile for different occasions.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 320 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 7 g
- Protein: 9 g
- Cholesterol: 10 mg
