Roasted Pumpkin, Quinoa Salad & Lemon-Tahini Dressing

As we move into November, the days are getting warmer, the gardens are blooming and the festive season is beginning to creep onto the calendar. It is a lovely time to bring a little more colour and freshness to our plates, without sacrificing the nourishment our bodies need to feel their best.

This vibrant spring salad combines sweet roasted pumpkin, fluffy quinoa, crisp cucumber, leafy greens and fresh herbs, finished with a creamy lemon-tahini dressing. It is delicious as a nourishing lunch on its own or served alongside your favourite protein for a more substantial meal.

Ingredients

Serves 3–4

For the salad

• 500 g pumpkin, cut into small cubes

• ¾ cup quinoa, rinsed well

• 1 Lebanese cucumber, diced

• 2 handfuls baby spinach or rocket

• ½ cup fresh parsley, roughly chopped

• ¼ cup pumpkin seeds

• 2 tablespoons extra virgin olive oil

• Sea salt and black pepper, to taste

  
  

For the lemon-tahini dressing

• 2 tablespoons tahini

• Juice of 1 lemon

• 1 tablespoon extra virgin olive oil

• 1 small garlic clove, crushed (optional)

• 2–3 tablespoons water, to thin

• Sea salt, to taste

Method

1. Preheat the oven to 200°C (180°C fan-forced). Toss the pumpkin with olive oil, salt and pepper, spread onto a lined baking tray and roast for 25–30 minutes, or until tender and lightly golden. Set aside to cool slightly.

2. Meanwhile, cook the quinoa according to the packet instructions. Allow it to cool a little before assembling the salad.

3. In a small bowl, whisk together the tahini, lemon juice, olive oil and garlic, if using. Gradually add water until you have a smooth, pourable dressing. Season to taste.

4. Add the quinoa, roasted pumpkin, cucumber, leafy greens and parsley to a large serving bowl. Sprinkle over the pumpkin seeds.

5. Drizzle with the dressing just before serving and toss gently to combine.

A little naturopathic goodness

• Pumpkin provides beta-carotene, which the body can convert to vitamin A to support nor

  mal vision, skin and immune function.

• Quinoa contributes plant protein, fibre and minerals, helping make this salad more satisfying than leafy greens alone.

• Pumpkin seeds provide magnesium, zinc and healthy fats, all important nutrients for normal body function.

• Extra virgin olive oil and tahini supply unsaturated fats, which also help the body absorb fat-soluble carotenoids from the pumpkin.

• Fresh parsley and lemon bring a burst of flavour and freshness, making it easier to enjoy a variety of plant foods.

Need more protein?  For a more substantial meal, serve with grilled chicken, salmon or crispy chickpeas. You can also roast the pumpkin and cook the quinoa ahead of time, making this a lovely option for easy lunches during a busy week.

Gluten free • Dairy free • Rich in plant variety