Description
A vibrant, hearty salad featuring sweet roasted pumpkin and earthy beets, tossed with fresh greens, crunchy seeds, and a zesty lemon-tahini dressing. Perfect for festive gatherings or a nutritious meal.
Ingredients
Scale
For the Crust:
- 500g pumpkin, peeled and cubed
- 2 medium beets, peeled and cubed
- 2 tbsp olive oil
- Salt and black pepper to taste
- 100g mixed salad greens (e.g., spinach, rocket)
- 50g feta cheese, crumbled
- 2 tbsp pumpkin seeds, toasted
- 1 avocado, sliced
- For the dressing: 3 tbsp tahini
- Juice of 1 lemon
- 1 garlic clove, minced
- 2 tbsp water
- 1 tsp maple syrup
Instructions
1. Prepare the Crust:
- Preheat oven to 200°C (400°F). Toss pumpkin and beets with olive oil, salt, and pepper. Spread on a baking tray and roast for 25-30 minutes until tender and slightly caramelized.
- While vegetables roast, prepare the dressing: In a small bowl, whisk together tahini, lemon juice, minced garlic, water, and maple syrup until smooth. Adjust consistency with more water if needed.
- In a large bowl, arrange mixed greens. Top with roasted pumpkin and beets, avocado slices, crumbled feta, and toasted pumpkin seeds.
- Drizzle the creamy lemon-tahini dressing over the salad just before serving. Toss gently to combine.
Notes
You can customize the seasonings to taste.