Yogurt and Tahini Pumpkin Salad
A creamy and flavorful salad with roasted pumpkin, tahini, and yogurt dressing, perfect as a side dish or light meal.
Ingredients
- 1 small pumpkin peeled and cut into cubes
- 2 tbsp olive oil
- Salt and black pepper to taste
- 1/2 cup plain yogurt or dairy-free alternative
- 2 tbsp tahini
- 1 tbsp lemon juice
- 1 garlic clove minced
- Fresh parsley or mint for garnish optional
Instructions
- Preheat the oven to 200°C (400°F).
- Toss the pumpkin cubes with olive oil, salt, and black pepper, then spread them out on a baking sheet.
- Roast for 20-25 minutes, or until the pumpkin is golden and tender.
- In a small bowl, whisk together the yogurt, tahini, lemon juice, and minced garlic until smooth and creamy.
- Once the pumpkin is roasted, allow it to cool slightly, then toss it with the tahini and yogurt dressing.
- Garnish with fresh parsley or mint, if desired, and serve.
NUTRITION FACTS (Per Serving)
Calories: 220 kcal
Carbohydrates: 18 g
Fat: 14 g
Protein: 5 g