Earlier in the year, I had promised you 52 salad recipes i.e. a salad recipe a week. And I think I have kind of failed on that promise. But when I was working with Pumpkin and wondering what are some of the not so common ways of using it, I thought why not put it in a salad.
It has the creaminess and sweetness to balance a spicy dressing and with the addition of couscous as a carb makes for a complete meal. Protein from chickpeas, vitamins from pumpkin, carbs from couscous, omega3 from the nuts. What else does one need. I do add a bit of home grown rocket to this which adds a bit of sharpness and color.
For the dressing I use generous amount of sumac along with olive oil to transport myself straight to the mediterranean region, a cuisine I love in general because of it’s simplicity yet depth of flavour. For it’s use of spices just like the food back home.
I have used roasted pumpkin in this salad but you can use boiled or cooked on stove top as well. For me this salad is a perfect fall/winter on plate. As a meal in itself, as an accompaniment to with some grilled protein, or as a part of a larger meal/brunch.