[:de]Warmer Spinatsalat mit gebackenem Kürbis, Balsamico-Pilzen, Kichererbsen und Tahindressing[:en]Warm Spinach Salad with Baked Pumpkin, Balsamic Mushrooms, Chickpeas and Tahini Dressing[:]

Spinach Salad with Baked Pumpkin, Balsamic Mushrooms, Chickpeas and Tahini Dressing

Aktiv

30 m

Passiv

Total

30 m

Autor/Author: Rina

Gang/Type: Main Dish, Salad

Ergibt/Yield: 2 Servings

Zutaten/Ingredients

For the pumpkin:

600 g (21.2 oz) butternut squash or hokkaido pumpkin
1 heaped tsp smoked paprika powder
1/2 tsp salt

For the balsamic mushrooms:

250 g (8.8 oz) mushrooms
1 tbsp olive oil
2 cloves garlic
1/2 tsp Italian herbs
2 tbsp balsamic vinegar
salt
pepper

For the tahini dressing:

4 tbsp water
2 tbsp tahini
2 tbsp lemon juice
2 tbsp nutritional yeast flakes
1/4 tsp salt
pepper

Also:

200 g (7.1 oz) spinach
250 g (8.8 oz) chickpeas, cooked

Zubereitung/Instructions

Preheat the oven to 180° C (360° F) and line a baking tray with parchment paper. Peel the butternut squash and cube it into bite-sized pieces. Mix with the spices and bake in the oven for 15 - 25 minutes.
Quarter the mushrooms and press the garlic. Heat the oil in a pan and sauté the garlic in it. Add the mushrooms and briefly fry. Deglaze with the balsamic vinegar and add the spices. Sauté for about 5 minutes while stirring occasionally. Turn off the stove and keep the mushrooms warm in the pan.
Blend all ingredients for the dressing in the Personal Blender or any other blender.
When the pumpkin is ready, mix all ingredients in a big bowl and arrange on two plates. Drizzle over the dressing.

Tipps/Notes

Instead of pumpkin also try sweet potatoes in this salad.
Read more about my Personal Blender here.

Recipe by Blueberry Vegan at https://www.blueberryvegan.com/de/warmer-spinatsalat-mit-gebackenem-kuerbis-balsamico-pilzen-kichererbsen-und-tahindressing/