Golden Roasted Pumpkin & Beet Salad with Ricotta and Lemon-Tahini Drizzle Recipe
This Golden Roasted Pumpkin & Beet Salad with Creamy Ricotta Clouds is a vibrant and nourishing dish combining the sweetness of roasted pumpkin and beets with creamy whipped ricotta and zesty lemon-tahini dressing. Crispy smoked paprika chickpeas add a delightful crunch, while pickled red onions and fresh mint leaves provide bright, fresh flavors. Perfect as a wholesome vegetarian meal or elegant side.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Roasted Vegetables
- 2 cups roasted pumpkin cubes (butternut or Kent pumpkin)
- 2 medium beets, roasted and cubed
- Olive oil, salt & pepper to taste
Crispy Chickpeas
- 1 can (400g) chickpeas, drained and roasted
- 1 tsp smoked paprika
- Olive oil, salt to taste
Salad Additions
- 1 large avocado, diced
- 1/2 cup whipped ricotta
- 1/4 cup pickled red onions
- Fresh mint leaves, for garnish
- 1 tsp black sesame seeds
Lemon-Tahini Dressing
- 2 tbsp tahini
- Juice of 1 lemon
- 1 tsp maple syrup
- 1 small garlic clove, minced
- 2–3 tbsp warm water (to thin)
- Salt to taste
Instructions
- Roast the vegetables: Preheat the oven to 400°F (200°C). Toss the pumpkin and beet cubes with olive oil, salt, and pepper. Spread them on a baking tray and roast for 25–30 minutes, turning halfway through, until they are golden and tender.
- Prepare the chickpeas: Drain and pat dry the chickpeas thoroughly. Toss them with olive oil, smoked paprika, and salt. Spread the chickpeas on a separate baking tray and roast for 20 minutes until crispy and browned.
- Make the lemon-tahini drizzle: In a small bowl, whisk together tahini, lemon juice, maple syrup, minced garlic, and warm water until smooth and creamy. Adjust the consistency with additional water if necessary. Season with salt to taste.
- Assemble the salad: On a long white platter, arrange the roasted pumpkin, roasted beets, diced avocado, and crispy chickpeas evenly.
- Add toppings: Spoon dollops of whipped ricotta across the assembled salad. Drizzle generously with the prepared lemon-tahini dressing. Scatter pickled red onions on top.
- Finish and serve: Garnish the salad with fresh mint leaves and sprinkle with black sesame seeds. Serve immediately or slightly chilled for best flavor.
Notes
- You can substitute butternut or Kent pumpkin with any other sweet, firm pumpkin variety available.
- For a vegan version, replace whipped ricotta with a plant-based cream cheese or cashew cream.
- Pickled red onions can be purchased or quickly made by soaking thin slices of red onion in vinegar, sugar, and salt for 30 minutes.
- Adjust roasting times depending on the size of your vegetable cubes to avoid over or under roasting.
- The lemon-tahini drizzle can be made ahead and stored in the refrigerator for up to 2 days.
Keywords: roasted pumpkin salad, roasted beet salad, creamy ricotta salad, lemon tahini dressing, crispy chickpeas, vegetarian salad, healthy fall salad
