This vegan pumpkin salad is packed with seasonal veg like beets and radishes, then topped with a gorgeous creamy tahini dressing – autumn in a bowl. Adapted from Bowls of Goodness by Nina Olsson and shared with permission.
You may think December is a bit late to share a winter squash recipe, but you’d be wrong! (Technically it’s not yet winter, anyway.) It’s excellent right through until spring as it stores so well, and I still have about a dozen that I grew in my small garden this season. They’ll be cheap and easily available for at least a couple of months yet.
This is a warm autumn pumpkin salad with roasted pumpkin, root vegetables, seeds, and a creamy tahini dressing over greens. I make this salad through autumn and into winter – it’s both fresh and comforting, a tricky balance. The dressing is incredible and combines perfectly with the earthy, sweet vegetables and herbs.
Try this as a side over the upcoming holidays, or as a light lunch or dinner any day of the week. It’s just filling enough as is for a light meal, especially served with bread, but you can make some protein-rich additions if you’d like.
If you don’t have any of Nina’s books, I highly recommend them! One hit after another, she now has four books released, and they are all excellent.
Scroll to the bottom of the post or click “skip to recipe” above to see the recipe card with full ingredient measurements and instructions.
Ingredients
Method
Preheat your oven to 200C (400F) and line a baking sheet with parchment paper.
Peel the pumpkin if necessary and cut into bite-sized pieces. Place the pumpkin, beets, onions, and radishes onto the other prepared baking sheet. Drizzle olive oil over the vegetables and add the salt, thyme, sage, and tarragon.
Roast for about 25 minutes, or until the pumpkin and beets are soft. Watch carefully for the last five minutes as you don’t want the vegetables to be too soft.
While the vegetables are roasting, make the vinaigrette.
Place the roasted vegetables into a large bowl and fold in the greens. Top with the seeds and serve with the tahini dressing.
Tips and Notes
For a higher protein meal, mix in some chickpeas (roasted or raw) or serve with quinoa. It makes a wonderful side dish in the autumn and winter months but can also be a nice light meal.
Make extra vinaigrette and keep it in the refrigerator for up to a week – it’s great with any roasted vegetables, as a salad dressing, or with wraps and sandwiches. I love it with a simple tray bake of carrots and/or pumpkin, potatoes, and chickpeas.
For leftovers, keep the roasted vegetables in a container and add them to the greens immediately before serving, then top with the vinaigrette. With really hardy greens like kale it’s okay to store for a day or two mixed up, but generally keeping them separate makes for a better leftover meal.
Substitutions
The original recipe calls for hemp seeds and for the pumpkin seeds to be roasted to add to the salad. I skipped that step this time but have kept it in the recipe card if you’d like to include them. Since hemp is so pricey here (though Nina also lives in the Netherlands) I usually use sunflower seeds.
Use spinach, hardier greens like mâche lettuce, chard, or kale for the base of the salad.
Nina uses a butternut squash but I typically go for hokkaido – it doesn’t need to be peeled, which is great, and I grow it in my garden with good success. Any kind of sweet winter squash can be used, even delicata.
More Winter Squash Recipes
Vegan Butternut Squash Mac and Cheese
Chickpea Pumpkin Curry
Moroccan Roasted Vegetable Salad
Vegan Pumpkin and Mushroom Shepherd’s Pie
Pumpkin Oatmeal Muffins
Let’s connect! If you liked this recipe, make sure to leave a comment below, I love hearing from you! Tag me on instagram @occasionallyeggs and #occasionallyeggs so I can see what you’re making, and stay in touch via email, facebook, and pinterest.
This recipe is lightly adapted from Bowls of Goodness: Vibrant Vegetarian Recipes Full of Nourishment. Copyright © 2017 Nina Olsson. Reprinted by permission of the publisher, Edel Germany GmBH and translated into english.
Pumpkin Salad
This vegan pumpkin salad is packed with seasonal veg like beets and radishes, then topped with a gorgeous creamy tahini dressing - autumn in a bowl.
Ingredients
- 1/2 of a small pumpkin, about 400 grams (14 oz.)
- 400 grams beets, cut into wedges (4 medium, or 14. oz)
- 2 small red onions, cut into wedges
- 1 bunch radishes, halved
- 1 tablespoons olive oil
- 1 handful thyme leaves
- 1 small handful oregano, chopped
- 1 small handful tarragon leaves
- 1 handful hardy greens (spinach, chard, etc.)
- 1 handful sunflower seeds
- 1/2 teaspoon sea salt (to taste)
Lemon Tahini Dressing
- Juice of half a lemon
- 2 tablespoons tahini
- 1 clove of garlic, minced
- 3 tablespoons extra virgin olive oil
- 1 teaspoon maple syrup
- 1/4 teaspoon sea salt
- 1/4 teaspoon pepper
Instructions
- Preheat your oven to 200C (400F) and line a baking sheet with parchment paper.
- Peel the pumpkin if necessary and cut into bite-sized pieces.
- Place the pumpkin, beets, onions, and radishes onto the other prepared baking sheet. Drizzle olive oil over the vegetables and add the salt, thyme, sage, and tarragon. Mix to coat the vegetables.
- Roast for about 25 minutes, or until the pumpkin and beets are soft. Watch carefully for the last five minutes as you don’t want the vegetables to be too soft.
- While the vegetables are roasting, make the vinaigrette.
- Place the roasted vegetables into a large bowl and fold in the greens. Top with the seeds and serve with the tahini dressing.
Lemon Tahini Dressing
- Add the lemon juice, tahini, garlic, olive oil, maple syrup, salt, and pepper to small container and mix to combine. Add water as needed to thin the dressing.
Notes
For the pumpkin seeds:
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 378Total Fat: 25gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 0mgSodium: 1264mgCarbohydrates: 36gFiber: 8gSugar: 20gProtein: 8g
This data is provided by a calculator and is a rough estimation of the nutritional information in this recipe.
Nidhi Patel says
I am intrigued I want to get the English version of the book if possible, beautiful photography on the blog; and I can't wait to try this recipe myself.
Though I have whipped similar dressing many times, maple syrup wasn't the ingredients I used, but now I can't wait to try it.
thank you for sharing such colorful autumn love :).
Dana Sandonato says
Pretty sure this is the most gorgeous salad I've *ever* seen — holy moly. I'm in love with all the textures, too. Nuts and seeds always add the perfect amount of crunch to counter the softer elements, like pumpkin and beets in this case! YUM.
Nicoletta @sugarlovespices says
I love her, and follow Nourish Atelier on IG. What a gorgeous display of photos and such amazing recipes! Your Pumpkin salad bowl looks amazing as well! I pinned and yummed it, so pretty and so delicious! Although I don't eat as many "bowls", I am always intrigued by them!
Agness of Run Agness Run says
This is such a nutrient-dense and mouth-watering dish, Alexandra! Is it possible to use honey instead of maple syrup?
Alexandra Daum says
Absolutely! I actually did substitute honey – I prefer it now because I can't get local maple syrup. It works perfectly 🙂
Alexandra Daum says
Nina's wonderful, and so down to earth! Thank you, Nicoletta – I always think bowl food is the easiest, I default to it without even thinking.
Alexandra Daum says
Dang, Dana, thank you! I've made this a couple more times since sharing and I think I've liked it more each time!
Alexandra Daum says
So happy to hear that, Nidhi! I find the maple adds a little more depth to the dressing, it's really nice.
Kara says
The ingredients say to use oregano, but the instructions say sage. Which is correct?
Alexandra says
Hi Kara, sorry about that – as stated in the post, this recipe was adapted from Nina’s recipe, and I varied the herbs to use what I had on hand. I used both oregano and sage.