Roasted Pumpkin & Green Cabbage Summer Salad with Lemon-Tahini Dressing
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By Sue-ell
Roasted Pumpkin & Green Cabbage Summer Salad with Lemon-Tahini Dressing
Add drained chickpeas for extra protein.
This recipe is from ChatGPT.
Updated at: Fri, 07 Feb 2025 09:18:28 GMT
Nutrition balance score
Great
Glycemic Index
43
Low
Glycemic Load
7
Low
Nutrition per serving
Calories116.3 kcal (6%)
Total Fat7.6 g (11%)
Carbs11.8 g (5%)
Sugars4.8 g (5%)
Protein3.2 g (6%)
Sodium511.9 mg (26%)
Fiber3.5 g (12%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
For the Roasted Pumpkin:
2 cupspumpkin
peeled and cut into 1/2-inch cubes, you can also use butternut squash as a substitute
1 tablespoonsolive oil
½ teaspoonsalt
adjust to taste
¼ teaspoonblack pepper
½ teaspoonsmoked paprika
¼ teaspoonground cumin
For the salad:
0.5 headgreen cabbage
finely shredded
0.5red onion
thinly sliced, optional, for extra crunch and flavor
¼ cupfresh parsley
or cilantro, roughly chopped
¼ cuppumpkin seeds
toasted, or sunflower seeds, optional, for added crunch
For the Lemon-Tahini Dressing:
Instructions
Preheat the Oven:
Step 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
Prepare and Roast the Pumpkin:
Step 2
In a medium bowl, toss the pumpkin cubes with olive oil, salt, pepper, smoked paprika, and cumin until evenly coated.
Step 3
Spread the pumpkin in a single layer on the prepared baking sheet.
Step 4
Roast in the oven for 20–25 minutes, stirring halfway through, until the pumpkin is tender and lightly caramelized. Remove from the oven and let cool slightly.
Make the dressing:
Step 5
In a small bowl, whisk together the tahini, lemon juice, and maple syrup (if using).
Step 6
Gradually add water, stirring until you achieve a smooth, pourable consistency.
Step 7
Season with salt and pepper to taste.
Assemble the Salad:
Step 8
In a large bowl, combine the shredded green cabbage, sliced red onion (if using), and chopped parsley or cilantro.
Step 9
Add the warm roasted pumpkin and gently toss to mix the flavors.
Dress and Garnish:
Step 10
Drizzle the lemon-tahini dressing over the salad and toss until everything is evenly coated.
Step 11
Sprinkle toasted pumpkin or sunflower seeds on top for extra crunch.
Serve and Enjoy:
Step 12
Enjoy your fresh, nutrient-packed summer salad immediately. It’s perfect as a light meal on its own or as a flavorful side dish.
Variations & Tips:
Step 13
Boost the Protein: Add a cup of drained and rinsed chickpeas to make the salad even more satisfying.
Step 14
Extra Veggies: Toss in some halved cherry tomatoes or cucumber slices for additional color and texture.
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