Description
Indulge in the flavors of fall with this Vibrant Autumn Harvest Salad featuring Whipped Ricotta Clouds and Maple-Glazed Pecans. This delightful dish brings together roasted pumpkin, ruby-red beets, creamy avocado, and crunchy nuts, all drizzled with a luscious tahini dressing. Perfect for festive gatherings or cozy family dinners, this salad not only looks stunning on your table but also offers a rich tapestry of flavors that will impress both guests and family alike. With its seasonal ingredients and easy preparation, this recipe is a must-try for autumn!
Ingredients
Scale
- 2 cups roasted pumpkin cubes
- 1 cup roasted ruby-red beet cubes
- 1 ripe avocado, diced
- 1 small red onion, thinly sliced and lightly pickled
- 1 cup maple-glazed pecans
- ½ cup ricotta cheese
- 1 tablespoon olive oil
- 1 teaspoon lemon zest
- 2 teaspoons fresh lemon juice
- 2 tablespoons tahini
Instructions
- Preheat oven to 400°F (200°C). Toss pumpkin and beet cubes in olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.
- In a mixing bowl, whisk together ricotta cheese, lemon zest, olive oil, lemon juice, and warm water until smooth.
- In a large bowl or platter, layer roasted vegetables and top with diced avocado and pickled onion. Sprinkle with maple-glazed pecans.
- Drizzle tahini dressing over the salad before serving and add generous scoops of whipped ricotta.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: Autumn
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 350
- Sugar: 10g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 15mg