Description
The Pumpkin and Tahini Salad with Kale is a delightful dish that combines the earthy flavors of roasted pumpkin with the creamy richness of tahini, featuring fresh kale for added texture and nutrients.
Ingredients
- Kale: 1 bunch, chopped
- Pumpkin: 2 cups, cubed
- Tahini: 1/4 cup
- Lemon Juice: 2 tablespoons
- Olive Oil: 1 tablespoon
- Garlic: 1 clove, minced
- Salt and Pepper: to taste
- Pomegranate Seeds (optional): for garnish
- Toasted Pumpkin Seeds (optional): for garnish
Instructions
- Prepare the kale by chopping it into bite-sized pieces and massaging it with salt.
- Preheat the oven to 400°F (200°C) and roast the pumpkin cubes for 20-25 minutes.
- Make the tahini dressing by whisking together tahini, lemon juice, olive oil, minced garlic, salt, and pepper.
- Combine the roasted pumpkin with the massaged kale and drizzle the tahini dressing over the top.
- Serve the salad with optional toppings of pomegranate seeds and toasted pumpkin seeds.
Notes
- For a lighter dressing, consider using a vinaigrette.
- Feel free to customize the salad with different vegetables.
- Store leftovers in an airtight container, keeping the dressing separate.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 2g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
