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Sides

Pumpkin Salad

December 6, 2020 by Alexandra Daum
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.
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Woman's hands holding the large bowl of salad.

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.

Close up of salad with vinaigrette.

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

Pumpkin Salad 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.

  • Vegetables before roasting.
  • Vegetables after roasting.

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.

Mixing the salad in a shallow bowl.

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.

Roasted vegetables added to greens in a large bowl.

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

Dressing being poured over salad.

Let’s connect! For more OE, follow along on Instagram, Facebook, and Pinterest, purchase the Occasionally Eggs cookbook, or subscribe for new posts via email. If you make this recipe, I’d love to see! Tag your instagram versions with @occasionallyeggs.

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.

Yield: 4

Pumpkin Salad

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
4.88 from 8 votes

Ingredients

Metric – American
  • 400 grams small pumpkin diced
  • 400 grams beets cut into wedges (4 medium sized beets)
  • 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
  • ½ 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
  • ¼ teaspoon sea salt
  • ¼ teaspoon pepper

Instructions

  • Preheat your oven to 200°C (400°F) 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:
  • Preheat the oven to 200°C (400°F) and line a baking sheet.
  • Remove the seeds from the pumpkin and place them into a sieve. Rinse with cold water, then place the seeds in a small saucepan and cover with water. Bring to a boil, then reduce the heat and simmer for 10 minutes.
  • Remove from the heat, drain, and place on the prepared baking sheet. Sprinkle some salt over the seeds and bake for about 5 minutes or until the seeds are golden. Watch carefully so they don’t burn.

Nutrition

Serving: 1g Calories: 378kcal Carbohydrates: 36g Protein: 8g Fat: 25g Saturated Fat: 3g Polyunsaturated Fat: 21g Sodium: 1264mg Fiber: 8g Sugar: 20g
© Alexandra Daum
Course: Sides
Cuisine: American
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Comments

  1. Kara says

    January 3, 2021 at 1:17 am

    The ingredients say to use oregano, but the instructions say sage. Which is correct?

    Reply
    • Alexandra says

      January 4, 2021 at 9:38 am

      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.

      Reply
  2. Alexandra Daum says

    October 7, 2017 at 7:53 pm

    So happy to hear that, Nidhi! I find the maple adds a little more depth to the dressing, it's really nice.

    Reply
  3. Alexandra Daum says

    October 7, 2017 at 7:53 pm

    Dang, Dana, thank you! I've made this a couple more times since sharing and I think I've liked it more each time!

    Reply
  4. Alexandra Daum says

    October 7, 2017 at 7:52 pm

    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.

    Reply
  5. Alexandra Daum says

    September 17, 2017 at 3:47 pm

    Absolutely! I actually did substitute honey – I prefer it now because I can't get local maple syrup. It works perfectly 🙂

    Reply
  6. Agness of Run Agness Run says

    September 17, 2017 at 3:45 pm

    This is such a nutrient-dense and mouth-watering dish, Alexandra! Is it possible to use honey instead of maple syrup?

    Reply
  7. Nicoletta @sugarlovespices says

    September 15, 2017 at 3:33 pm

    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!

    Reply
  8. Dana Sandonato says

    September 15, 2017 at 3:33 pm

    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.

    Reply
  9. Nidhi Patel says

    September 15, 2017 at 3:33 pm

    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 :).

    Reply

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