Golden Roasted Pumpkin & Beet Salad with Creamy Ricotta Clouds
Golden Roasted Pumpkin & Beet Salad with Creamy Ricotta Clouds is a vibrant dish that captures the essence of autumn. This colorful salad features sweet roasted pumpkin and earthy beets, complemented by creamy ricotta and crunchy chickpeas, creating a beautifully balanced meal. Perfect for any occasion—from casual lunches to festive gatherings—this salad not only delights the eyes but also tantalizes the taste buds with its rich flavors. The addition of lemon-tahini dressing adds a zesty touch, making it a nutritious centerpiece that your guests will love.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Salad
- Method: Roasting
- Cuisine: American
Ingredients
Scale
- 2 cups roasted pumpkin cubes (butternut or Kent)
- 2 medium roasted beets, cubed
- 1 large avocado, diced
- 1 can (400g) chickpeas, drained and roasted
- 1/2 cup whipped ricotta
- 2 tbsp lemon-tahini dressing
- 1/4 cup pickled red onions
- Fresh mint leaves for garnish
- Olive oil, salt & pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Cube pumpkin and roast until tender.
- Wrap beets in foil and roast until soft. Roast chickpeas with smoked paprika until crispy.
- In a mixing bowl, combine roasted pumpkin, beets, avocado, and chickpeas. Fold in whipped ricotta.
- For dressing, whisk together tahini, lemon juice, maple syrup, garlic, and warm water.
- Drizzle dressing over salad and garnish with mint leaves before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 295
- Sugar: 6g
- Sodium: 290mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 15mg