Get ready to fall head over heels for this Pumpkin Salad with Maple Tahini Dressing — it’s the perfect combo of sweet, spicy, and downright delicious. Tender roasted pumpkin gets a crispy makeover that’ll have you questioning why salads can’t always be this fun. Tossed with massaged kale (because nobody wants tough, chewy leaves) and drizzled in a luscious maple-tahini dressing, this salad is proof that healthy can totally be tasty — and maybe even a little indulgent. Bonus points if you sneak a handful of those crunchy pumpkin seeds before plating!
Ingredients:
- 1.2 kg peeled pumpkin
- 2 tsp chili flakes
- 1 tbsp olive oil
- 2 tsp maple syrup
- 1 tbsp lime juice
- 70 g kale stems removed
Tahini dressing
- 40 g tahini
- 3 tsp maple syrup
- 2 tsp lime juice
- ½ clove garlic finely grated
- 1 tsp salt
- Crispy pumpkin seeds nuts or crunchy bits of choice, for serving (optional)
Method:
- Peel and dice the pumpkin into bite sized chunks. Place the pumpkin into the double layered basket (or on top of the trivet it not using a Duo or Pro Crisp) and add 1 cup of water into the base of the pot.
- Secure the Pressure Cooking Lid and select Pressure Cook. Set the time for 3 minutes, and press start.
- While the pumpkin cooks, make the tahini dressing. Combine the tahini, maple syrup, lime juice, garlic and salt to a bowl. Mix in 2 tbsp of water, until the dressing comes together and forms a creamy runny dressing. Add up to 1 tbsp more water to achieve a creamy, pourable, consistency (like double cream) as the amount of water needed can vary with various tahini brands. Set the dressing aside.
- When the pumpkin cooking program has finished, perform a quick pressure release, and remove the pumpkin from the Instant Pot and place in a bowl.
- Add the chili flakes, oil, maple syrup and lime juice to the bowl, and toss the pumpkin through the mixture until evenly coated.
Crisping Your Pumpkin:
- In the Duo Crisp: Empty your inner pot of any water, then place the pumpkin into the air fryer basket. Secure the Air Fryer lid and select Air Fry, setting the temperature to 204°C and the timer to 15 minutes. You might need to move the pumpkin in the centre of the basket to the top for the last 5 minutes, to ensure everything browns evenly. There is no need to wait for the preheating cycle to finish.
- In the Instant Vortex Air Fryer: After cooking your pumpkin in your Instant Pot, crisp it up in your Vortex Air Fryer! Select Air Fry, setting the temperature to 199°C and the timer to 10 minutes. Add an additional 2-3 minutes to the cook time if you like your pumpkin more crispy. There is no need to wait for the preheating cycle to finish.
- Oven: After cooking your pumpkin in your Instant Pot, you can also then crisp it up in an oven. Preheat the oven to 200°C, then place the pumpkin on a lined baking tray. Roast for 15-20 minutes or until golden brown.
To serve:
- While the pumpkin crisps, wash your kale well in lots of water to remove any grit. Add 25ml of lime juice to the kale, along with a pinch of salt and a little oil.
- Massage for 5 minutes to break down and soften the raw kale- this is essential for a palatable kale. Season to taste with more salt if needed.
- To serve, pile the kale on a serving platter. Top with sticky roasted pumpkin and a hearty drizzle of tahini dressing. Finally sprinkle over your roasted pumpkin seeds.
- Massage for 5 minutes to break down and soften the raw kale- this is essential for a palatable kale. Season to taste with more salt if needed.
- To serve, pile the kale on a serving platter. Top with sticky roasted pumpkin and a hearty drizzle of tahini dressing. Finally sprinkle over your roasted pumpkin seeds.