Warm Roasted Pumpkin Salad With Maple Tahini Dressing Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400掳F (200掳C).
• STEP 2.Peel and cut the pumpkin into cubes.
• STEP 3.Place the pumpkin cubes on a baking sheet and drizzle with olive oil, salt, and pepper.
• STEP 4.Roast the pumpkin in the oven for 25-30 minutes, or until tender and slightly caramelized.
• STEP 5.In a small bowl, whisk together tahini, maple syrup, lemon juice, garlic, salt, and pepper to make the dressing.
• STEP 6.In a large bowl, combine the roasted pumpkin cubes, mixed greens, toasted pecans, and dried cranberries.
• STEP 7.Drizzle the maple tahini dressing over the salad and toss to coat evenly.
• STEP 8.Serve the warm roasted pumpkin salad immediately.

Cooking Tips

• You can use butternut squash or sweet potatoes instead of pumpkin.
• To toast pecans, spread them on a baking sheet and bake at 350掳F (175掳C) for 5-7 minutes, or until fragrant.
• You can add crumbled feta cheese or goat cheese for extra flavor.

Storage and Serving

• This salad is best served warm.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• If making ahead, store the dressing separately and toss it with the salad just before serving.