Roasted Pumpkin & Pomegranate Salad with Creamy Parsley-Tahini
Caramelized Roast Pumpkin Served Over Spinach with Fresh Blackberries, Pomegranate Pearls, Pecans, and Vibrant Parsley-Tahini Crema
This magnificent harvest salad combines warm caramelized roasted pumpkin, sweet blackberries, and ruby pomegranate pearls with an herbaceous parsley-tahini dressing.
The secret is blitzing raw garlic and fresh flat-leaf parsley directly into the sesame tahini paste with ice-cold water, transforming it into a bright green crema that cuts through the richness. Enjoy the recipe!
Recipe
- Roast Pumpkin: Toss 1-inch peeled pumpkin cubes with extra-virgin olive oil, sea salt, and black pepper on a parchment-lined baking sheet. Roast at 200°C (390°F) for 30 minutes until tender and caramelized, then cool to a warm room temperature.
- Blend Parsley-Tahini Crema: In a high-speed blender, combine tahini paste, extra-virgin olive oil, fresh lemon juice, honey, chopped garlic, fresh parsley leaves, sea salt, black pepper, and chili flakes with 2–3 tablespoons of ice-cold water. Blitz until smooth and electric-green.
- Toast Pecans: Gently toast whole pecan nuts in a pan or oven until fragrant, then chop roughly.
- Assemble & Serve: Lay a bed of baby spinach in a shallow bowl. Scatter with halved cherry tomatoes, blackberries, pomegranate pearls, and warm roasted pumpkin cubes. Drizzle with half the parsley-tahini dressing, top with chopped pecans, and serve immediately!
💡 Chef Notes & Tips
- Rescuing Tahini: If the dressing seizes up or thickens when lemon juice is added, pouring in ice-cold water while blending instantly relaxes the sesame starches into a glossy mousse.
- Vegan Adaptation: Exchange the tablespoon of honey in the herb dressing for an equal measure of pure organic maple syrup to keep it strictly plant-based.
