- Prep-time: / Ready In:
- Makes 11 cups
- Serving size: 2¾ cups
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Fresh figs are a special addition to this spiced pumpkin salad full of fall flavors and colors—but if fresh aren’t available, dried will be just as tasty. Pumpkin and turnips, coated in warming spices, add subtle sweetness to a bed of nutty chickpeas and wilted kale. (You can use acorn squash instead of pumpkin, too.) A simple dressing featuring just three ingredients—maple syrup, tahini, and lemon juice—gives the heftier ingredients a lively sweet-tart kick. To finish, add crunchy pepitas and fresh figs. This hearty dish is also nut- and gluten-free—perfect for taking to a potluck!
For more inspiration, check out these tasty ideas:
Ingredients
- 2 15-oz. cans no-salt-added chickpeas
- 1 teaspoon paprika
- 1 teaspoon sea salt
- ¼ teaspoon ground allspice
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cinnamon
- 1 1- to 1¼-pound pie pumpkin or acorn squash
- 2 medium turnips or kohlrabi (12 oz. total)
- 3 tablespoons tahini
- 1 teaspoon pure maple syrup
- ¼ cup lemon juice
- 8 cups torn fresh kale, tough stems removed
- 6 fresh or dried figs, stemmed and halved or quartered
- 2 tablespoons toasted pepitas
Instructions
- Preheat oven to 425°F. Line a large shallow roasting pan with parchment paper. Drain chickpeas, reserving liquid (aquafaba). Rinse and drain the chickpeas. In a small bowl combine the next five ingredients (through cinnamon).
- Peel pumpkin and cut in half. Scoop out seeds; discard or save for another use. Cut pumpkin into 1- to 1½-inch pieces; place in a large bowl. Trim and peel turnips. Cut turnips into 1-inch wedges; add to pumpkin. Add 3 tablespoons of the aquafaba and 1½ teaspoons of the spice mixture; toss to coat. Spread vegetables in the prepared pan.
- Roast 25 to 35 minutes or until tender and starting to brown, stirring once halfway through roasting.
- Meanwhile, for dressing, in a medium bowl whisk together 3 tablespoons of the remaining aquafaba, the tahini, and maple syrup until smooth. Whisk in lemon juice, the remaining spice mixture, and enough water (2 to 3 teaspoons) to reach drizzling consistency.
- In an extra-large skillet cook chickpeas and kale over medium 4 to 6 minutes or until kale is wilted, stirring frequently and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Drizzle with half of the dressing; toss to coat.
- Divide kale mixture among serving plates. Top with roasted vegetables and the figs. Drizzle with the remaining dressing and sprinkle with pepitas.
Per serving (2¾ cups): 462 calories, 73 g carbohydrates, 21 g protein, 12 g total fat, 2 g saturated fat, 0 g cholesterol, 559 mg sodium, 18 g fiber, 14 g sugar
Note: Nutritional information is provided as an estimate only.
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