Pumpkin and Kale Salad
If you’re looking for a hearty, nutrient-packed, and absolutely delicious salad that feels like comfort food in a bowl, this Pumpkin and Kale Salad with Tahini Dressing is the one. It’s vibrant, nourishing, and perfect for cozy autumn days. This recipe combines roasted pumpkin and chickpeas spiced with paprika, fresh kale massaged with olive oil, fluffy couscous, crunchy pumpkin seeds, and a creamy lemon-tahini dressing. It’s naturally vegan, dairy-free, and packed with protein and fiber, making it an excellent plant-based meal that keeps you satisfied.
Why You’ll Love This Pumpkin and Kale Salad
- Nutrient-rich and satisfying – Loaded with vitamins, minerals, protein, and healthy fats.
- Balanced flavors – Sweet roasted pumpkin, earthy kale, nutty couscous, and tangy tahini dressing.
- Perfect for meal prep – Stays fresh for a couple of days, so you can enjoy leftovers.
- Vegan and gluten-free friendly – Just swap couscous with quinoa or millet for gluten-free.
- Simple and budget-friendly – Uses everyday ingredients you probably already have in your pantry.
Ingredients You’ll Need
Here’s what you’ll gather to make this Pumpkin and Kale Salad:
- 500 g pumpkin (Hokkaido or any starchy variety)
- 1 can chickpeas, drained and rinsed
- 1 tbsp olive oil
- 1 tsp paprika powder
- ½ tsp salt
- Small bunch of kale, chopped
- ½ tbsp olive oil (for massaging kale)
- Pinch of salt (for kale)
- 1 cup cooked couscous
- 1 small red onion, thinly chopped
- ⅓ cup pumpkin seeds
Dressing:
- ¼ cup tahini
- ¼ cup lemon juice
- 1 tbsp maple syrup
- 2 garlic cloves, minced
- Salt and black pepper, to taste
- Water, as needed to thin
Tips for Success
- Don’t skip massaging the kale: It makes a world of difference in taste and texture.
- Roast extra pumpkin and chickpeas: They’re great for meal prep and can be used in wraps, grain bowls, or soups.
- Balance flavors in the dressing: Tahini can be bitter, so the maple syrup and lemon juice balance it beautifully.
- Add toppings last minute: Sprinkle pumpkin seeds just before serving to keep them crunchy.
- Double the batch: This salad tastes even better the next day, once flavors meld together.
Variations to try
- Grain swap: Replace couscous with quinoa, bulgur, farro, or brown rice.
- Leafy greens: Swap kale for spinach, arugula, or mixed greens.
- Protein boost: Add grilled tofu, tempeh, or lentils for extra protein.
- Spice it up: Add a pinch of cayenne or chili flakes when roasting the pumpkin for heat.
- Nutty crunch: Use toasted almonds, walnuts, or pecans instead of pumpkin seeds.
- Dressing twist: Swap tahini with cashew cream or a yogurt-based dressing for variation.
How to Serve Pumpkin and Kale Salad
- As a main dish: It’s hearty enough for lunch or dinner.
- As a side: Serve alongside roasted veggies, soups, or bread.
- For gatherings: Perfect for potlucks, picnics, or holiday spreads.
- Meal prep: Make a big batch and portion into containers for easy weekday meals
Storage Tips
- Fridge – Store leftovers in an airtight container for up to 3 days. Keep the dressing separate if possible.
- Meal prep – Roast the pumpkin and chickpeas ahead of time and store them in the fridge for quick salad assembly during the week.
- Freezer – Not recommended for kale salads, as the greens lose texture.
- Dressing – Keep separately in a jar in the fridge for up to 5 days. Shake or stir before use.
Frequently Asked Questions (FAQs): Pumpkin and Kale Salad
1. Can I use butternut squash instead of pumpkin?
Yes! Butternut squash, acorn squash, or kabocha are great alternatives. Any sweet, starchy squash works well in this salad.
2. Can I make this salad gluten-free?
Absolutely. Simply swap couscous for quinoa, millet, or buckwheat to make it gluten-free.
3. Do I have to roast the chickpeas?
Roasting gives them a crispy texture and deeper flavor, but you can also skip roasting and just rinse them if you’re short on time.
4. What if I don’t like kale?
Spinach, arugula, or even romaine lettuce work perfectly here. The salad will be less hearty but still tasty.
5. Can I make the dressing without tahini?
Yes! Try almond butter, cashew butter, or even a simple olive oil–lemon vinaigrette instead.
6. Is this salad good for meal prep?
Yes. Store components separately for best texture, then toss together just before serving. It makes a fantastic grab-and-go lunch.
7. Can I eat this salad warm?
Definitely. In fact, serving it slightly warm with just-roasted pumpkin and chickpeas is extra cozy during cooler months.
8. Can I add fruit for sweetness?
Great idea! Try adding dried cranberries, raisins, or fresh pomegranate seeds.
Check out more recipes:
Moroccan Cauliflower Couscous Salad
Pumpkin and Kale Salad
Ingredients
Roasted pumpkin and chickpeas:
- 500 g (1.1lb) pumpkin (Hokkaido or other starchy type) cubed
- 1 can chickpeas drained and rinsed
- 1 tbsp olive oil
- 1 tsp paprika
- ½ tsp salt
Kale:
- small bunch of kale chopped
- ½ tbsp olive oil
- pinch of salt
Other salad ingredients:
- 1 cup cooked couscous
- 1 small red onion thinly sliced
- ⅓ cup pumpkin seeds toasted
Dressing:
- ¼ cup tahini
- ¼ cup lemon juice
- 1 tbsp maple syrup
- 2 cloves garlic minced
- salt and black pepper, to taste
- splash water if needed to thin the dressing
Instructions
- Preheat oven to 200°C (400°F). Toss pumpkin, chickpeas, olive oil, paprika, and salt on a tray. Roast 25–30 minutes.
- Massage kale with olive oil and salt in a large bowl.
- Add couscous and onion. Mix in roasted pumpkin and chickpeas.
- Whisk together tahini, lemon juice, maple syrup, garlic, salt, and pepper. Add water until creamy.
- Drizzle dressing over salad, sprinkle pumpkin seeds, and serve.
Looks great!
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