Archive Daily Posts/Recipes Pumpkin Chickpea Salad with Miso Tahini Orange Dressing
| Pumpkin Chickpea Salad with Miso Tahini Orange Dressing |
| Written by Cassie Young | ||||||||||||||
| Monday, November 3 2008 | ||||||||||||||
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I kept the orange idea in mind when making the salad again for lunch the next day (had lots of pumpkin leftovers here) and used a Miso Tahini Orange Dressing recipe I'd been wanting to try for ages. I've adapted it to suit our tastes and the original recipe is included in a link below. The orangey dressing was a nice match with the pumpkin and is also good over a salad with spinach leaves and roasted beets. Miso Tahini Orange Dressing This will make about 3/4 cup of dressing. Adapted from Eden Foods' Miso Tahini Orange Salad Dressing. 1 to 1 1/2 tablespoon light miso 3 tablespoons tahini 1 1/2 teaspoons brown mustard 1 to 2 tablespoons lemon juice 1/4 cup orange juice 1 clove of garlic, very finely minced Whisk ingredients together and add just enough water to thin to desired consistency. Adjust flavors if needed.
Related Articles: Warm Butternut and Chickpea Salad with Tahini Spinach Salad with Roasted Beets, Chickpeas and Tahini Dressing Comments (9)
Mihl
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| That dressing sounds delicious. I discovered miso tahini dressings though blogging and they are my favourite now! |
CassieYoung
| Monica, go with any light miso you like or have on hand and you'll be in business. I use different ones interchangeably, depending on what I have in the fridge, adjusting amounts to my liking. Shiro and genmai are the ones I use most often. |
Jacob
| Great little recipe, I am definitely going to have to try it. I am currently working on the development of a site and I understand that the vegetarians out there need a good resource to keep their meals fresh and new. This is a excellent resource. |
Melisser
| Ooh, this sounds lovely! I've been making roasted butternut squash & topping it with a sunflower seed sauce. |
CassieYoung
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Melisser, that sunflower seed sauce of yours has me intrigued. Is it on your site? Feel free to pass a link on here. Would love to check it out! Mallika, oh yes, I do recommend it. It's very nice. And my variation is me mostly tweaking for our preferences, utilizing ingredients I had on hand and going with as little miso as I thought I could get away with to help keep the sodium down. I'm quite a salt fiend and like to watch it, though the original recipe as written sure sounds wonderful. Give it a try! |
Copeland Casati
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Perfect timing on this one. When donating to the kindergartner's canned food drive this morning, I spied a jar o' chickpeas and thought, "hmmmmm." And have a leftover cooking pumpkin from holiday decorations for a fundraising event a friend told me to take home that I hadn't thought out what to do with... AND bought two bags o' organic oranges on sale this week! Wow. Fate? |
CassieYoung
Nice to hear those pumpkins used for decorations are not going to waste. So much you can do with them and this salad, or the original it was based upon, would be a great use for some of it. Thanks for stopping by!  |
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