Seasonal RECIPE

Mouth-watering Pumpkin Salad

By Alexandra Daum

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Recipe Ingredients

Pumpkin Beets Red onions Radishes Olive oil Thyme Oregano Tarragon leaves Spinach Sunflower seeds Sea salt Juice a lemon Tahini Garlic Olive oil Maple syrup Pepper

Step 1.

Prepare veggies and place them on a lined baking sheet. Mix in olive oil, salt, thyme, sage, and tarragon.

Step 2.

Roast for about 25 minutes, or until the pumpkin and beets are soft. Make the vinaigrette while they bake.

Step 3.

Place roasted vegetables into a bowl with the greens. Add seeds and serve with the tahini dressing.

Make this now!

You can make this delicious pumpkin salad today! Be sure to check the full recipe link for substitutions, tips, and storage instructions.

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