Pumpkin Salad with Maple Tahini Dressing

By: Instant Pot Culinary Team

Pumpkin Salad with Maple Tahini Dressing
cuisine icon Cuisine
Modern
cuisine icon Course
Dinner, Lunch, Salad, Side Dish
cuisine icon Difficulty
Medium
cuisine icon Duration
30-60 min
cuisine icon Cooking Technique
Air Fry, Pressure Cook, Roast
cuisine icon Keywords
30-60 min, 4 servings, air fry, air fryer, chili flakes, cook 50 min, crispy pumpkin seeds nuts or crunchy bits of choice, dinner, garlic finely grated, Instant Pot Culinary Team, lime juice, lunch, maple syrup, medium, modern, of kale stems removed, of tahini, olive oil, peeled pumpkin, prep 10 min, pressure cook, pumpkin, roast, salad, salt, side dish, tahini

prep icon Prep Time
10 min
cook icon Cook Time
50 min

serving icon Servings
4 Servings
Ingredients
  • 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
Instructions
  • 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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