Salads come in various forms. Some merely chosen to accompany a main dish for the sake of “healthiness”, while others, like this roasted pumpkin salad, are in a league of their own.
Even if you’re not a salad enthusiast, I have every reason to believe that you’ll fall for the charms of this roasted pumpkin salad. It’s a symphony of flavours and textures, offering both comfort and satiation as a main course option.
It is the ideal addition to your lunchbox or a convenient go-to in your fridge for a quick brunch, lunch, or dinner.
Add leftovers to your burrito or sandwich and give this salad a whole new use. The alterations and add-ons are endless!
Why you’ll love this roasted pumpkin salad
Packed with autumn flavours: This roasted pumpkin salad captures wonderfully the essence of the fall season. The roasted pumpkin takes on an intensified, sweet flavour that pairs perfectly with nutty beluga lentils. Pomegranate seeds add fruity freshness that contrasts with the slightly peppery red onion. All those different flavours are finally crowned with an exceptional sweet and sour tahini dressing.
Nutrient-rich delight: This roasted pumpkin salad is a true nutritional powerhouse. It has a good amount of plant-based protein, beneficial unsaturated fats and complex carbohydrates. It is especially rich in fibre and various vitamins, minerals and antioxidants.
Find out more about its potential health benefits in the Nutrition section.
Dietary versatility: This roasted pumpkin salad is vegan and lactose-free, but based on your various dietary preferences and restrictions, it can be easily modified. You can quickly transform it into a vegetarian delight by incorporating an assortment of cheeses. You can also add meat or fish if you prefer an omnivorous option. In case you want to turn it gluten-free, substitute bulgur for a gluten-free grain (or pseudo-grain) such as buckwheat or quinoa.
Ingredients for the pumpkin salad
Hokkaido pumpkin: The Hokkaido pumpkin is a petite, round squash with vibrant red-orange skin. Once roasted, its sweet, nutty flavour becomes wonderfully concentrated. An added bonus is that its skin is not only edible but also incredibly delicious.
Beluga lentils: Beluga, also known as black lentils, are tiny, black legumes known for their hearty flavour and robust texture. Their ability to maintain their shape when cooked makes them a fantastic choice for cold and warm salads. If you’re a beluga lentil lover like me, check out my light courgette salad recipe.
Bulgur: Bulgur is a whole grain made from dried, cracked wheat. It is sometimes mistaken for cracked wheat because they both derive from crushed or cracked wheat groats or “berries. The key distinction lies in the fact that bulgur is parboiled before it undergoes drying and cracking. Because of this unique preparation method, it cooks in less than 10 minutes, much faster than many other whole grains.
Red onion: Red onion adds a crispy texture and a slightly peppery flavour to this roasted pumpkin salad. Sweet and crispy shallots can be a great variation if you prefer an alternative to red onion.
Pomegranate: Another autumn standout in this pumpkin salad recipe is the pomegranate. Depending on the variety and ripeness, pomegranate seeds can vary in taste, ranging from tart to sweet and in texture, from crisp to tender. I favour sweet pomegranates with softer seeds.
Fresh parsley: Fresh parsley adds a burst of fresh colour and a nice complementary herbaceous flavour.
In place of parsley, cilantro or chives make excellent alternatives.
Ingredients for the tahini dressing
Tahini: Tahini is a paste made from ground sesame seeds and a touch of olive oil. It’s widely recognised as an essential component of Middle Eastern dishes like hummus and baba ganoush, but its versatility extends well beyond that!
Tahini can be made from toasted or untoasted seeds, offering distinct flavours – toasted for a nuttier taste and untoasted with a hint of bitterness. You can find it in well-stocked grocery stores or make it yourself using this simple homemade tahini recipe.
Maple syrup: To add a touch of sweetness, I’m using maple syrup. Good alternatives to maple syrup are date syrup and honey.
Apple cider vinegar and lemon: For the essential acidic element in this dressing, I’ve chosen to blend apple cider vinegar and lemon. Together, they provide precisely the right amount of acidity needed to achieve the perfect result in this tahini dressing.
Extra virgin olive oil: Olive oil not only enriches the texture of the dressing but also elevates its flavour profile, bringing a delightful aromatic complexity to this tahini dressing.
How to cut Hokkaido pumpkin for this pumpkin salad?
Begin by thoroughly washing the Hokkaido pumpkin. Once it’s clean, trim off both the top and bottom ends. Carefully halve the pumpkin and scoop out the seeds. The good news is that pumpkin skin is edible and delicious, so peeling Hokkaido pumpkin is unnecessary.
Lay each half flat and proceed to slice it evenly, moving from the top to the bottom, creating uniform slices. If you prefer, you can optionally cut the slices in half.
