Roasted Pumpkin Salad with Tahini & Pomegranate | Healthylife
How do you make a show stopping festive salad? Take roasted pumpkin and greens and top them with juicy pomegranates, crunchy walnuts and a creamy tahini dressing. With colours and textures this good, you know you’re onto a winner.
Roasted Pumpkin Salad with Tahini & Pomegranate
How do you make a show stopping festive salad? Take roasted pumpkin and greens and top them with juicy pomegranates, crunchy walnuts and a creamy tahini dressing. With colours and textures this good, you know you’re onto a winner.
Health Goals
VVGGFDFPNF
prep time15m
cook time30m
serves8
ingredients11
difficulty
Ingredients
- 1 small Jap pumpkin (also known as kent), cut into wedges
- 100g baby spinach leaves
- extra virgin olive oil
- 3 tbsp balsamic vinegar
- 1 pomegranate
- 375ml Greek yoghurt or coconut yoghurt
- 3 tbsp tahini
- 1 lemon, juiced
- salt and white pepper
- 1 bunch parsley, chopped
- handful roasted walnuts or pine nuts (optional)
Method
- Preheat your oven to 200°C fan-forced.
- Roast pumpkin with olive oil and a little sea salt for 30 minutes until tender.
- Toss spinach leaves in balsamic and arrange onto a serving plate.
- Top with the roasted pumpkin.
- Combine yoghurt, tahini, lemon juice and a splash of water to form a smooth dressing then drizzle over the pumpkin.
- Decorate with pomegranate jewels, parsley and walnuts.
Nutrition Per Serving
Per 100g | Per serve | |
Energy | 509kJ | 776kJ |
Protein | 4.3g | 6.6g |
Total Fat | 7.5g | 11.5g |
| 2.7g | 4.1g |
Total Carbohydrates | 7.4g | 11.3g |
| Sugar | 7.1g | 10.8g |
| Dietary Fibre | 3.0g | 4.6g |
| Sodium | 39mg | 60mg |
Quantities above are a guide only. Gluten-free recipes have been created using products that don't contain gluten or gluten-containing ingredients. They should be used as a guide only. Please check the product label before consuming.