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Roast Pumpkin and Pomegranate Salad with Parsley-Tahini

- Serves 3-4

This is a variation of one of my most favorite salad dressings - Parsley-Tahini made even better with the addition of sweet, golden honey and spicy chili flakes. This beautifully creamy dressing is fantastic spread on toasted bread or drizzled on any salad of your choice. I particularly love it on spinach, roast pumpkin and pomegranate, and often even add some goat's cheese or feta for extra protein. Enjoy the recipe!

Image by Luisa Brimble
Ingredients ​for Roast Pumpkin and Pomegranate Salad with Parsley-Tahini


For salad:

  • 100g baby spinach 

  • 300g sweet, ripe pumpkin

  • 1/2 cup pomegranate pearls

  • 15 cherry tomatoes, halved

  • 1 cup blackberries or blueberries

  • 15 toasted pecans, chopped 

  • Toasted sourdough, optional


​For dressing:

  • 1/4 cup good-quality tahini

  • 1/4 cup Papa’s Grove extra-virgin olive oil

  • 1 tablespoon honey

  • Juice of 1 lemon

  • 1 large handful fresh parsley leaves

  • 1 clove garlic, peeled and roughly chopped

  • 2-3 tablespoons water

  • sea-salt, pepper, and red chili flakes, to taste

Recipes

  1. Peel pumpkin and cut into 1-inch cubes. Place in a preheated oven at 200˚C for 30 minutes until slightly charred and cooked through. Set aside to cool.

  2. Add all dressing ingredients in a blender and blend until very smooth. Refrigerate for up to 4 days. Use as salad dressing or spread generously on toasted sourdough topped with pomegranate, feta and chili flakes.

  3. Place all salad ingredients in a large salad bowl. Drizzle half the amount of dressing, toss gently and serve.

​Note: Add dressing just before serving.

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