Pumpkin Salad with Maple Tahini Dressing


  • 2.6 pounds peeled pumpkin
  • 2 tsp chili flakes
  • 1 tbsp olive oil
  • 2 tsp maple syrup
  • 1 tbsp lime juice
  • 2/3 cups of kale stems removed
  • 1/8 cup of Tahini
  • 3 tsp maple syrup
  • 2 tsp lime juice
  • ½ clove garlic finely grated
  • 1 tsp salt
  • Crispy pumpkin seeds nuts or crunchy bits of choice
  • Peel and dice the pumpkin into bite sized chunks. Place the pumpkin into the double layered basket (or on top of the trivet it not using a Duo or Pro Crisp) and add 1 cup of water into the base of the pot.
  • Secure the Pressure Cooking Lid and select Pressure Cook. Set the time for 3 minutes, and press start.
  • While the pumpkin cooks, make the tahini dressing. Combine the tahini, maple syrup, lime juice, garlic and salt to a bowl. Mix in 2 tbsp of water, until the dressing comes together and forms a creamy runny dressing. Add up to 1 tbsp more water to achieve a creamy, pourable, consistency (like double cream) as the amount of water needed can vary with various tahini brands. Set the dressing aside.
  • When the pumpkin cooking program has finished, perform a quick pressure release, and remove the pumpkin from the Instant Pot and place in a bowl.
  • Add the chili flakes, oil, maple syrup and lime juice to the bowl, and toss the pumpkin through the mixture until evenly coated.
  • Pro Crisp/ Duo Crisp: Empty your inner pot of any water, then place the pumpkin into the air fryer basket. Secure the Air Fryer lid and select Air Fry, setting the temperature to 400°F and the timer to 15 minutes. You might need to move the pumpkin in the center of the basket to the top for the last 5 minutes, to ensure everything browns evenly. There is no need to wait for the preheating cycle to finish.
  • Instant Vortex: After cooking your pumpkin in your Instant Pot, crisp it up in your Vortex Air Fryer! Select Air Fry, setting the temperature to 390°F and the timer to 10 minutes. Add an additional 2-3 minutes to the cook time if you like your pumpkin more crispy. There is no need to wait for the preheating cycle to finish.
  • Oven: After cooking your pumpkin in your Instant Pot, you can also then crisp it up in an oven. Preheat the oven to 392°F then place the pumpkin on a lined baking tray. Roast for 15-20 minutes or until golden brown.
  • While the pumpkin crisps, wash your kale well in lots of water to remove any grit. Add 0.8 ounces of lime juice to the kale, along with a pinch of salt and a little oil.
  • Massage for 5 minutes to break down and soften the raw kale- this is essential for a palatable kale. Season to taste with more salt if needed.
  • To serve, pile the kale on a serving platter. Top with sticky roasted pumpkin and a hearty drizzle of tahini dressing. Finally sprinkle over your roasted pumpkin seeds.
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