Pumpkin Salad from Bowls of Goodness |

Pumpkin Salad

This vegan pumpkin salad is from Nina Olsson's new book, Bowls of Goodness, featuring vegetarian recipes in bowl form for easy, healthy meal ideas. 

Course Salad
Cuisine Vegan
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 people


  • 1/2 of a small pumpkin about 400g, with seeds
  • 400 g beets cut into wedges (4 medium)
  • 2 small red onions cut into wedges
  • 1 bunch radishes halved
  • Olive oil for roasting
  • 1 handful thyme leaves
  • 1 small handful oregano chopped*
  • 1 small handful tarragon leaves
  • 1 handful rucola**
  • 1 handful sunflower seeds***
  • Sea salt

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
  • Sea salt
  • Fresh ground pepper


  1. Preheat your oven to 200C / 400F and line two baking sheets with parchment paper.
  2. 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 one of the prepared baking sheets. 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.
  3. 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.
  4. Place the roasted vegetables into a large bowl and fold in the rucola. Top with the pumpkin and sunflower seeds and serve with the tahini dressing.

Lemon Tahini Dressing

  1. Mix all of the ingredients in a small container and add water if needed to thin the dressing.


• I ended up roasted my seeds for just over ten minutes before they were properly golden, but I think she used a butternut squash in the recipe and they have much smaller seeds.
• When I added water another time making the tahini dressing, my dressing separated and I had to use my stick blender to emulsify it. It ended up being really thick and creamy and I used it as a dip.
* I substituted oregano for sage as I have it in the garden, but sage is clearly the better choice in this recipe.
** The recipe calls for spinach, I used rucola (arugula) but I think any hardier green would be good.
*** I switched sunflower seeds in for hulled hemp seeds.