Roasted Pumpkin Salad
Who said salad is boring? The pumpkin in itself is fairly filling, but feel free to add some bread to the meal to make it more substantial.
Roasted Pumpkin Salad
Ingredients
- 1 butternut squash
- 1 red onion
- leaf lettuce
- 100 gram pomegranate seeds
- handful of pecan nuts
Za'atar tahini dressing
- 1 tbsp tahini paste
- 2 tbsp lemon juice
- 1 tsp za'atar
- 1/2 tsp garlic powder
- 1/2 tsp olive oil
- 1/2 tbsp cane sugar
- splash of boiled water
Instructions
- Preheat the oven on 200℃. Halve and peel the butternut squash. Remove the seeds and cut the pumpkin in slices. Line 2 baking trays (or do two batches) with baking paper and place the pumpkin slices on the trays. Drizzle with olive oil, and pepper and salt. Put in the oven for 20 minutes.
- Prepare the dressing by adding all ingredients to a small bowl and adding a few tablespoons of hot water to thin the mix. If it's difficult to mix, you can also put in the microwave for a few minutes.
- Peel and cut the onion in half rings. Roughly chop the pecan nuts.
- Make the salad by starting the lettuce, then adding the pumpkin and onion. Add dressing liberally and finish of with pecans and pomegranate seeds.