Pumpkin & Kale Salad with Tahini Dressing (Recipe Swap)

tahini pumpkin salad

Last month, I wasn’t able to participate in the Recipe Swap, as I was driving across the country with my sister. In two years of swapping, this is the only post I’ve missed! I was bummed to miss out on all the recipe swap fun, but driving across the country isn’t exactly conducive to cooking. (On the contrary, driving across the country is conducive to eating a lot of crappy food and drinking gas station coffee.)

That being said, it’s good to be back.

There are times when Christianna emails the swap group our recipe for the month, and I’m completely inspired by it. This was not one of those times. This month’s recipe – “Russian Salad” is just plain nasty. It’s essentially a potato salad with veal and herring. (Yes, herring.) If I’m being truly honest, I got to the herring part of the recipe and decided to read no further. I am just not down with fish in my potato salad. So, I went in a totally and completely different direction. Really, the only thing my pumpkin kale salad has in common with Russian Salad is that they are both….salads. That’s it.

I blame this salad on Pinterest. I’m not sure if you’ve noticed, but there’s been a bit of a ‘pumpkin craze’ on Pinterest as of late. It’s all pumpkin spice lattes and pumpkin cookies and pumpkin cocktails, etc, etc. I hate it! You see, I love pumpkin. I love it in curries and soups and stews. I love pumpkin in salads, gratins, and casseroles. Pumpkin is an amazingly flavorful and versatile fruit. And, sure, I love pumpkin pie as much as the next person, I just happen to believe that pumpkin does not belong in coffee. ;)

So, this is my take on the Russian salad, as well as my official submission to the great pumpkin craze. I hope you like it.

PUMPKIN & KALE SALAD WITH TAHINI DRESSING
Makes 6-8 servings

Salad ingredients:
1 small heirloom pumpkin (or 1/2 of a large pumpkin)
2 heaping cups of chopped lacinato kale
2 heaping cups of roughly chopped romaine lettuce
1/2 cup candied pecans*
1/4 cup minced flat-leaf parsley
Salt & pepper
Olive oil
1 teaspoon nutmeg

For the Tahini dressing:
2 tablespoons sesame tahini paste
2 small cloves of garlic
the juice of 1 lemon
2 tablespoons Greek yogurt
1 tablespoon water (more, if needed)
1 tablespoon olive oil
Salt & pepper

*You could easily make your own spiced or candied pecans, or use plain pecans. I happened upon some candied pecans at Trader Joe’s that I thought were quite tasty in this salad.

Method:
Preheat the oven to 400 degrees F. Line a baking sheet with foil or a Silpat.

Using a sharp knife, cut the pumpkin in half. Scoop out the seeds with a spoon and then cut each half in 2 or 3 pieces (whatever is easiest to handle). Using your knife, carefully remove the pumpkin skin from each segment. Once the skin is removed, chop the pumpkin into 1″ cubes. In a bowl, toss the pumpkin cubes with olive oil, salt, pepper, and nutmeg to coat. Spread the pumpkin pieces into an even layer on the baking sheet, and roast until fork tender, but firm (about 30 minutes). Remove from the oven and set aside to cool.

While the pumpkin is cooling, mix the dressing together. Stir together tahini, olive oil, and lemon juice. The mixture will thicken and turn a lighter shade. Begin adding water, a little at a time. Stir until the mixture is light and creamy, and the desired thickness. Stir in yogurt and garlic and season with salt and pepper to taste. Set aside.

In a large bowl, toss together the chopped lettuce and kale. Toss with tahini dressing, and gently mix in the pumpkin cubes, pecans, and minced parsley. Toss with a bit more tahini dressing, until coated. Taste, and season with extra salt & pepper, if needed.



14 Responses

  1. Candyce says:

    seriously you guys, one of the best salads I have ever eaten. hands down. I am hungry just reading this post. I had no idea pumpkin should be in salads. But they should. They really should.

  2. I am 100% with you on the ridiculousness of the pumpkin craze. I’m all for actual pumpkin in it’s many forms (including pie, naturally!) but the pumpkin lattes and the pumpkin candy and the fake-pumpkin-flavor-in-EVERYTHING is just gross to me.

    That said, this salad is utterly stunning. I can’t wait to give it a try! I love the pumpkin + kale + tahini combo. And I’m so glad you decided to leave out the herring. :)

  3. I am totally with you on the pumpkin craze.. I much prefer it in savory meals although I was smitten by pumpkin in my morning chai. :-)

    This salad looks great. Thanks for sharing!

  4. Um, this salad looks perfect! I wasn’t psyched by the recipe either (not why I had to skip this swap, but didn’t exactly inspire from the beginning), and love how you turned it around. Pumpkin in salad I’ve never tried! LOVE the idea! Want to eat it NOW!!!

  5. I love this too. I also skipped this month, but not because of the recipe, though yeah, not so much a fan of it.
    I did have a great idea though, which I’ve been dying to eat. I will make it AND I’ll totally make this pumpkin salad.
    XO
    S

  6. What a lovely salad – I am so making this. Glad you passed on the Russian salad. My Argentinian relatives always made their version of it (with sketchy homemade mayo) which I always ended up shoving to the side or hiding in napkins. Kale and tahini AND pumpkin is where it’s at!

  7. PolaM says:

    Curious: I really like herring! But this salad looks even more yummy!

  8. Shumaila says:

    I agree I do not like fish in my salad either. I need to add more kale in my diet and this looks like an appetizing way to do it and with the pumpkin “craze” season on its perfect for this month!

  9. Candied pecans, pumpkins and tahini…. what are three things I have never used in a salad before? I love it. And the color really sends it over the top for me. Add this to a plate and all eyes will immediately be pulled to it. Thanks for the swap! Gary

  10. Totally with you on both the herring thing and the pumpkin-flavored stuff. I’m sorry, since when does pumpkin taste like cinnamon & spice? Because that’s all the pumpkin “flavored” stuff is.

    Anyway, tangent. On the other hand, THIS salad is gorgeous!

  11. mary says:

    yum, this looks amazing! I never know what to do with pumpkin.

  12. Helen says:

    What a beautiful salad! We made it tonight with a butternut and it was Fall-on-a-fork. Delicious. Thanks for the recipe.

    • lindsay says:

      Helen, thanks for the comment! So glad you like the recipe. I think that swapping butternut squash for pumpkin sounds like a great idea. I’ll have to try it!

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