Roasted Pumpkin Salad With Garlic Tahini Dressing
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Cooked & Loved · by Irena Macri | Eat Drink Paleo

Roasted Pumpkin Salad With Garlic Tahini Dressing

NUTRITION · PER SERVING50M COOK
CAL 24%·PRO 26%
CARBS 59G49% OF CAL
13G FIBER22G OTHER24G TOTAL SUGAR
FAT 24G45% OF CAL
3G SAT21G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A colorful salad of roasted squash and fresh vegetables topped with nuts, berries, and seeds, dressed with creamy tahini-garlic sauce. Nutritious and satisfying for lunch or dinner.

mainmediterraneansaladdairy freegluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • ½ large kabocha squash (Japanese/Kent pumpkin)
  • 2 tablespoons olive oil
  • ½ teaspoon sea salt
  • 1 teaspoon paprika
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • Pinch of pepper
  • 3-4 small red onions (cut in halves)
  • 1 head garlic (10-12 cloves, unpeeled)
  • Parchment paper + flat baking tray
  • 3 tablespoons orange juice
  • 2 tablespoons lemon juice
  • 1 garlic clove (crushed or grated)
  • 1 tablespoon tahini (light)
  • 1 tablespoon olive oil
  • ¼ teaspoon sea salt
  • ½ tablespoon honey (omit for Whole30)
  • 2 cups salad leaves (mixed, these go on the bottom)
  • ½ cup almonds (skinless or regular, toasted if you like)
  • 2 medium beets (cooked and vacuum sealed or from a tin, sliced)
  • 1/3 cup sun-dried tomatoes (sliced)
  • 1 large zucchini (shaved into ribbons using a peeler)
  • 2 tablespoons of chopped parsley
  • 2 tablespoons mixed seeds of choice
  • A handful of berries such as red currants (blueberries or raspberries or pomegranate seeds (sliced peach or apple would also work))
PREP
20M
SODIUM
38MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.