Roasted Pumpkin Spelt Salad With a Smoked Garlic Turmeric Tahini Dressing

by Zarina
Roasted Pumpkin Spelt Salad With a Smoked Garlic Turmeric Tahini Dressing

A simple Autumnal warm salad for you guys today. What really makes this salad special is the delicious fresh turmeric tahini dressing, so easy to make and will lift any roasted veggies to next-level deliciousness.  

Have you ever sautéed radishes?  I know it sounds odd, but it really works well. It is such a lovely way to eat them if you don’t fancy them raw; I just sauté them in a little butter, salt, and pepper until they get slightly golden.  

The pumpkin is roasted with fresh sage and shallots until caramelized and charred slightly.   I used pumpkin (again as I had loads!!,) but I actually think butternut squash would be even more delicious. 

The spelt is cooked in stock for extra flavor, and then I added a little dukkah and Aleppo chili flakes for a kick.  The tahini dressing is made with tahini, lemon juice, garlic (I used smoked just because I had some), freshly grated turmeric, salt, and pepper, then whisked until combined.  Once all the elements are put together, I am sure this is a salad you will love and will make time and time again.

Roasted Pumpkin Spelt Salad With a Smoked Garlic Turmeric Tahini Dressing

Roasted Pumpkin Spelt Salad With a Smoked Garlic Turmeric Tahini Dressing

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • ½ Pumpkin or squash peeled, deseeded, and cubed
  • 2 Echalion Shallots peeled and cut into wedges
  • Small bunch of fresh sage leaves
  • Extra Virgin Olive Oil
  • 50g Spelt cooked according to packet instructions (or cook in the stock for more flavour)
  • 100g Radishes halved
  • 1 tbsp Butter
  • 1 Avocado, peeled and diced
  • A small handful of chopped parsley
  • Sprinkle of pumpkin seeds
  • 2 tsps Dukkah spice mix
  • Pinch Aleppo chilli flakes
  • Sea Salt
  • Freshly ground black pepper
  • 6 Smoked Garlic cloves crushed OR 2 regular garlic cloves crushed
  • 60ml Lemon juice
  • 140g Tahini paste
  • ½ tsp Sea salt
  • 2 tsps Turmeric fresh grated (or use 1 tsp powder)
  • 6 tbsp Coldwater


  1. Preheat oven to 180℃
  2. Lay the pumpkin, shallots, and sage onto an oven tray, drizzle with olive oil, season with salt and pepper, and roast in the oven until tender and slightly charred, set aside
  3. Whisk together all the ingredients for the tahini in a bowl, set aside
  4. In a saucepan on medium-high, heat the butter until melted, then add the radishes and sauté until slightly golden, season with salt and pepper, set aside
  5. Mix the cooked spelt with the parsley, dukkah, and Aleppo chilli powder
  6. Add 3-4 tbsp of the tahini dressing into the spelt and mix well
  7. Mix in the roasted pumpkin and shallots, sautéed radishes, and avocado
  8. Season with salt and pepper to taste
  9. Transfer into serving dish, garnish with pumpkin seeds and drizzle on more dressing. 
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Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

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