Winter Pumpkin and Bean and Harissa Yoghurt Salad

Nellie Kerrison

April 18, 2023

Vegetarian, Vegan Friendly, Salads and Vegetables, Christmas Recipes, Gluten Free, Recipes, Quick Dinners

Winter Pumpkin and Bean and Harissa Yoghurt Salad

Last Sunday night, I cooked this beautiful simple salad (pictured above) to serve with a wonderful slow-cooked beef. I’d barely been home all week, so it was a treat. It was a special night at home with the family, and I lapped them & the meal up.

Although we are not yet in Winter, we can sense its presence. Last Sunday was particularly cold, and this Winter Pumpkin and Bean and Harissa Yoghurt Salad is not only visually stunning but also a delicious and healthy way to warm yourself up as the days and nights get a little chillier.

First of all, let’s talk about the ingredients in this salad. The show’s star is pumpkin, a winter vegetable packed with nutrients like vitamin A, vitamin C, and potassium. Pumpkin is also low in calories, making it a great addition to a healthy diet. The salad also includes green beans, which are loaded with fibre. Vitamins A, C & K. Green beans are also a good source of several minerals, including iron, calcium, and potassium. Finally, the harissa yoghurt dressing adds a spicy kick to the salad (which you can personalise to your taste) to the salad and is a great way to incorporate probiotics into your diet.

You could add some cooked grains such as quinoa, pearl barley, freekeh or black rice to make this salad more nourishing and substantial.

Now, let’s get into how to make this salad. Here’s what you’ll need:

½ a butternut pumpkin, peeled and sliced into 1 cm slices
1 large handful of green beans, trimmed
2 cups of shredded kale or rocket leaves
¾ cup of Greek yoghurt (this recipe for Winter Pumpkin and Bean and Harissa Yoghurt Salad can be made to be vegan-friendly by using a vegan-friendly yoghurt)
1 tablespoon of harissa paste
Juice of 1 lemon
Salt and pepper, to taste
Olive oil for roasting the pumpkin
½ cup of toasted assorted nuts, e.g. Walnuts, almonds, and pepitas
As mentioned above, you could add some cooked grains such as quinoa, pearl barley, freekeh or black rice.

This salad is beautiful to look at, but it’s also a delicious and healthy way to fuel your body during the winter months. Combining sweet pumpkin, beans, and spicy harissa yoghurt dressing will warm and satisfy your taste buds. Plus, the dish is easy to prepare. It can be customized to your liking by adjusting the spiciness of the dressing or adding different grains, nuts, or seeds.

I hope you enjoy this new Winter Pumpkin and Bean and Harissa Yoghurt salad recipe. Would love for you to pop in your comments if you try this.

Nellie

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Winter Pumpkin and Bean and Harissa Yoghurt Salad

Winter Pumpkin and Beand and Harissa Yoghurt Salad

This Winter Pumpkin and Bean and Harissa Yoghurt Salad is a great example of a dish that embraces the flavors of the season while also being delicious, nutritious, and visually appealing.

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Course: Side Dish, Salad

Cuisine: Middle Eastern

Prep Time: 5

Cook Time: 25

Servings:

Calories: 198kcal

Author: Nellie Kerrison | Relish Mama

Cost: 10

Equipment

1 Baking tray
1 Saucepan

Ingredients

½ a butternut pumpkin peeled and sliced into 1 cm slices
1 large handful of green beans trimmed
2 cups of shredded kale or rocket leaves
¾ cup of Greek yoghurt (this recipe for Winter Pumpkin and Bean and Harissa Yoghurt Salad can be made to be vegan-friendly by using a vegan-friendly yoghurt)
1 tablespoon of harissa paste
Juice of 1 lemon
Salt and pepper to taste
Olive oil for roasting the pumpkin
½ cup of toasted assorted nuts eg. Walnuts almonds, pepitas
As mentioned above you could also add some cooked grains such as quinoa, pearl barley, freekeh or black rice.
1/2 teaspoon ground cumin toasted

Instructions

To begin, preheat your oven to 200°C. Place the pumpkin onto a lined baking tray, Sprinkle with the cumin and drizzle with olive oil, and season with salt and pepper. Roast the pumpkin for around 20-25 minutes or until it's soft and slightly caramelized. Once the pumpkin is done, set it aside to cool.
While the pumpkin is roasting, you can prepare the harissa yoghurt dressing. In a small bowl, mix the Greek yoghurt, harissa paste, lemon juice, and a pinch of salt. Taste the dressing and adjust the seasoning to your liking. You can also adjust the spiciness of the dressing by adding more or less harissa paste. I also added a few small drops of harissa around the salad when serving (but I do love harissa, and you may like to keep things milder).
Bring a pot of salted water to the boil. Cook for the beans for 2 minutes and then refresh in cold water to stop the cooking process. Drain.
Once the pumpkin is cooled, you can start assembling the salad. Begin by placing a bed of leaves onto a serving platter or bowl. Next, add the roasted pumpkin and beans on top of the leaves. Finally, drizzle the harissa yoghurt dressing over the salad and serve topped with the toasted nuts.