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Creamy Tahini, Kale & Pumpkin Salad

This hearty pumpkin, kale, quinoa and tofu salad with creamy, tangy tahini dressing is a filling lunch or dinner option. Store in a jar in layers to stop the wet and dry ingredients mixing – this will keep it fresh for up to 3 days. Perfect for healthy, plant-based meal prep!
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Course Salad
Cuisine American
Servings 4 people
Calories 487 kcal

Ingredients
  

Salad

  • 1 kg pumpkin peeled, cut into 3cm pieces
  • 1 cup cup quinoa dry
  • 2 cups vegetable broth
  • 1 bunch kale stems removed, leaves roughly chopped
  • 1/4 cup pine nuts toasted
  • 1/2 red onion thinly sliced
  • 450 g extra firm tofu pressed & crumbled
  • olive oil
  • salt & pepper

Dressing

  • 1/3 cup tahini hulled
  • 1  lemon juiced
  • 4 tbsp water
  • 1 tsp garlic powder
  • 1 tsp sumac
  • 1/2 tsp ground cumin
  • 1/2 tsp salt

Instructions
 

  • Preheat oven to 390°F / 200°C. Line a large baking tray with baking paper. Place pumpkin pieces onto tray, add a generous lug of olive oil and a pinch of salt then massage with your hands so all sides are coated evenly. Roast for 40 minutes in a single layer until pumpkin is golden and softened.
  • Preheat oven to 390°F / 200°C. Line a large baking tray with baking paper. Place pumpkin pieces onto tray, add a generous lug of olive oil and a pinch of salt then massage with your hands so all sides are coated evenly. Roast for 40 minutes in a single layer until pumpkin is golden and softened.
  • Heat a lug of olive oil in a large frypan. Add roughly 3/4 of the kale leaves and stir until wilted (roughly 3-5 minutes). Add the remainder of the kale leaves to a lined baking tray, coat in olive oil and a pinch of salt, then bake for about 10 – 15 minutes until slightly browned and crispy.
  • In a separate small bowl, whisk together all dressing ingredients until well combined. Adjust the consistency by adding more water if needed.
  • Divide the dressing amongst the jars and then add the rest of the ingredients in the following order: crumbled tofu, pumpkin, wilted kale, quinoa, red onion, pine nuts and crispy kale.
  • Seal the jars and store in the fridge for up to 3 days. The salad should stay nice and fresh if layered correctly. When you're ready to eat, simply tip the jar upside down into a bowl and mix to combine.