Category Archives: Salads

Pumpkin Falafel Romaine Salad with Butternut Squash and Tahini Dressing

Pumpkin Falafel Romaine Salad with Butternut Squash and Tahini Dressing

I have a really lovely salad recipe for you today. It was inspired by the Tahini Sauce from Trader Joe’s, which is a very tasty blend of tahini, lemon juice, and garlic. I created an easy tahini dressing just by stirring a bit of milk into the sauce to thin it out a bit. Of course, if I was going to use a tahini dressing, then my salad obviously had to be topped with falafel! I added pumpkin puree to my chickpea mix, which resulted in very creamy falafel. I coated the outside of each falafel ball with panko and fried them up in some canola oil until the outsides were crispy. Yum!

I also added a hefty dose of butternut squash to my salad since it’s currently in season, and I really liked how the sweetness of the butternut squash was so well balanced with the bite of the tahini dressing. In the summer though, I think adding tomatoes and cucumbers instead would also be really delicious. Oh, and I also had planned to add some coarsely chopped pita chips to add a bit of crunch like croutons do, but the chips somehow all disappeared before I had the chance to make the salad….oops. Trader Joe’s really needs to sell bigger bags of pita chips!

Pumpkin Falafel Romaine Salad with Butternut Squash and Tahini Dressing

Pumpkin Falafel Romaine Salad with Butternut Squash and Tahini Dressing
Printable Recipe


Roasted Butternut Squash:
1 butternut squash, peeled, seeded, and cut into 1/2-inch cubes
1 tablespoon olive oil
1/2 teaspoon salt

Pumpkin Falafel:
2 15.5-ounce cans chickpeas, rinsed and drained
1 15-ounce can pure pumpkin puree
1 1/2 cups panko, divided
1/2 cup chopped yellow onion
1/4 cup whole wheat flour
2 garlic cloves, minced
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon salt
6 tablespoons canola oil

For Salad Assembly:
2 hearts of romaine, chopped
4 teaspoons milk
1 8-ounce container Trader Joe’s Tahini Sauce

To make the roasted butternut squash, heat oven to 400˚F. Place squash on a large baking sheet and drizzle evenly with olive oil and salt; mix until evenly coated. Bake squash for 22-28 minutes at 400˚F or until tender.

To make the pumpkin falafel, place chickpeas, pumpkin puree, 1 cup panko, onion, flour, garlic, cumin, coriander, and salt in a food processor and pulse until well combined, about 1 minute, scraping down the sides of the food processor as needed. Form a ball with the dough and place on a clean work surface. Form dough into 24 balls and coat in remaining 1/2 cup panko. Heat 2 tablespoons of canola oil over medium high heat in a large nonstick skillet. Place 8 balls in the skillet and fry until golden brown, turning so all sides are cooked evenly, about 6 minutes. Repeat with remaining balls and canola oil.

To assemble the salad, place romaine and butternut squash in a large bowl and mix well. Evenly distribute salad among 6 plates and top each with 4 falafel balls. Stir milk into the tahini sauce and spoon dressing on top of the salads. Makes 6 servings.

Nutrition: 550 calories, 29.0g fat, 13.8g fiber, 13.7g protein per serving
Cost: $2.05 per serving

Share and Enjoy

  • Facebook
  • Twitter
  • Delicious
  • LinkedIn
  • StumbleUpon
  • Add to favorites
  • Email
  • RSS

Southwestern Mini Meatball Salad

For a couple of years, I was in the habit of buying pre-washed salad mixes. You know, the kind that come in a bag or plastic box. This lead to the donation of our OXO salad spinner to the Good Will, because it was just sitting there collecting dust and taking up precious kitchen storage… Continue Reading

Peach Salad with Pecan Chicken and Gorgonzola

“Movin’ to the country, gonna eat a lot of peaches, I’m movin’ to the country, I’m gonna eat me a lot of peaches….If I had my little way, I’d eat peaches every day”…especially now that they’re in season! There’s nothing quite like a fresh peach that is so ripe the juice dribbles down your arm… Continue Reading

Roasted Brussels Sprouts Salad with Grapes

My lab headed over to Sweet Cheeks in Fenway to stuff ourselves with BBQ for lunch one day last week. The restaurant was recently opened by Tiffani Faison, who was a finalist on both Top Chef Season 1 and Top Chef All-Stars. You can probably guess that I was pretty excited to check it out! Unfortunately,… Continue Reading

Roasted Fig Arugula Salad with Cornbread Croutons

I recently checked out Upstairs on the Square with these lovely ladies and enjoyed a grilled halumi and fig salad nestled in a cornmeal crepe. I loved this combination of flavors and when I scored some fresh figs the other day at Costco, I immediately put them to use in this plate of greens. My salad was a… Continue Reading

Apple Spinach Salad with Maple Walnuts

Thanksgiving is right around the corner and I’m so excited! I’ve never cooked for the holiday before and I can’t wait to finally take a stab at roasting a turkey. We bought all our groceries this weekend (except the turkey, which we’ll picking up Wednesday from this local turkey farm), and I started prepping tonight… Continue Reading