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Low Carb Autumn Harvest Salad with a Spicy Tahini Dressing
How to Make It
Step 1
Preheat the oven to 400°F/200C and line a baking sheet with parchment paper. Quarter the Brussels sprouts, cube the pumpkin, and add them to the baking sheet. Toss with the olive oil, 2 tsp soy sauce, paprika, garlic powder, and oregano.
Step 2
Bake for 15 minutes, then flip the vegetables and bake for another 10 minutes until cooked through and golden. Meanwhile, add the kale to a bowl, add the lemon juice, and massage until the kale is tenderized. Slice the beetroot thinly using a mandolin and set aside.
Step 3
To make the dressing, add the tahini, 1 tsp soy sauce, maple-flavored syrup, sriracha, and ½ tsp of salt. Mince the garlic and add it in. Whisk until combined, then start adding the water gradually until you get a smooth dressing.
Step 4
To assemble, add the baked pumpkin and Brussels sprouts, beetroot, pumpkin seeds, and pistachios to the kale. Slice the avocado and add it to the salad. Drizzle with the dressing when ready to serve.
Ingredients
- Brussels sprouts, raw – 200 g
- Pumpkin Raw – 180 g
- Extra virgin olive oil – 1 tbsp
- Soy sauce, low sodium – 3 tsp
- Paprika – 1 tsp
- Garlic powder – 1 tsp
- Oregano, dried – 0.5 tsp
- Salt – 0.5 tsp
- Black pepper – 0.25 tsp
- Kale – 3 cup
- Lemon juice – 2 tbsp
- Beets – 40 g
- Pumpkin seeds – 2 tbsp
- Pistachio nuts, raw – 2 tbsp, whole pieces
- Avocado – 0.5 each
- Tahini – 3 tbsp
- Garlic – 2 clove
- Maple Flavored Syrup (Copy) (Copy) – 2 tsp
- Water – 0.25 cup
- Hot chili sauce (Sriracha) – 1 tbsp
- Salt – 0.5 tsp
