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.
• 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.