Spring Pumpkin Salad

Spring-Pumpkin-Salad-Ingredients

Make the most of your springy, sprightly salad greens by combining them with sweet roasted pumpkin & a creamy (vegan!) dressing. 

Ingredients:


Creamy tahini dressing:


Method:

Preheat oven to 180c ~ place pumpkin crescents on tray & drizzle with organic olive oil & sea salt. Roast for 45 minutes, or until cooked through & slightly caramelised. Once cooked, allow to cool to room temperature.

Meanwhile, combine all tahini dressing ingredients in a bowl & whisk until completely emulsified. If you find that it’s too thick, add water a tablespoon at a time, whisking in between, until you get a drizzle~able consistency.

When you’re ready to serve, arrange salad greens on a platter or in a large bowl. Top with roasted pumpkin crescents, scatter over the red onion & walnuts. Drizzle with tahini dressing & sprinkle over the chopped herbs. Bon Appetit !

Leftover tahini dressing keeps for 5 days in the fridge & is delicious drizzled over roasted vegetables or as an accompaniment to grilled meats.

 

Image & Recipe from Jessica Bull