Healthy veggie salad recipe for roast pumpkin with a lemon and tahini dressing

1 kg pumpkin
2 tbsp extra virgin olive oil
1 tsp chilli flakes, optional
20 sage leaves
1 tbsp coconut oil, for frying
1/4 cup pumpkin seeds, toasted
Parsley leaves, to garnish

1 lemon, juiced
2 tbsp hulled tahini
1 tsp maple syrup
1/4 cup warm water

How to
Preheat oven to 180°C.

Chop the pumpkin into large wedges. Drizzle with olive oil, sea salt and chilli flakes, if using. Roast in the oven for 35-40 minutes until cooked and slightly caramelised around the edges.

Meanwhile, heat coconut oil in a small non-stick pan. Add 2-3 sage leaves and fry until crispy (1-2 minutes). Place crispy sage leaves on a paper towel to dry. Repeat in batches, until all sage leaves are crispy.

To make the dressing, whisk all dressing ingredients in a small bowl until smooth.

Add roasted pumpkin to a serving platter, drizzle with dressing and top with toasted pumpkin seeds, crispy sage and some fresh parsley.


Please rate this recipe

1 Star2 Stars3 Stars4 Stars5 Stars

2 votes, average: 5.00 out of 5)


Recipe created by Jessica Sepel, a qualified Sydney nutritionist, health blogger and wellness coach. She is the author of several eBooks, including the JSHealth Detox Plan and The Clean Life. Visit for more recipes, nutrition advice and wellness inspiration.