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Roasted Pumpkin Salad With Tahini Dressing

This quick and savory veggie-based meal will have you satiated and energized!

Keyword anti-inflammatory, fall, pumpkin, vegan, Vegetarian
Prep Time 5 minutes
Cook Time 15 minutes
Servings 2

Ingredients

  • 1 whole Pumpkin washed and sliced
  • 1 handful Mint Leaves chopped or whole
  • 1 cup Mixed Greens
  • 1 bunch Radish
  • 1 whole Avocado
  • 1/2 cup Cherry Tomatoes
  • 1 15 oz. can Chickpeas packed in water only and drained
  • 2 tsp Dried Oregano
  • 1 tbsp Olive Oil
  • Sea Salt to taste

Tahini Dressing

  • 1/3 cup Tahini
  • 1 tsp Garlic Powder
  • 1 tbsp Coconut Aminos
  • 3 tbsp Water
  • 1 tbsp Lemon Juice

Instructions

  1. Preheat Oven to 400 degrees F.

  2. Slice pumpkin and remove seeds. Chop pumpkin into cubes or slivers, depending on your preference. Add to roasting pan.

  3. Drain chickpeas and add to roasting pan.

  4. Drizzle 1 tbsp olive oil over pumpkin and chickpeas and sprinkle with sea salt, to taste.

  5. Roast for 15-20 minutes until soft and tender when stabbed with a fork, but crispy on the outside. Set aside to cool.

  6. While the veggies are cooling, mix together 1/3 cup tahini, 1 tsp garlic powder, 1 tbsp coconut aminos, 3 tbsp water and 1 tbsp lemon juice. Set aside.

  7. Add the remainder of the ingredients (except dried oregano) to a salad bowl and gently fold in the roasted veggies. Drizzle with tahini dressing and sprinkle the dried oregano on top. Find someone you love to share it with and make great conversation!