Roasted Pumpkin & Pear Salad with Corn Aioli

Roasted Pumpkin & Pear Salad with Corn Aioli

Ready in 40 minutes Serves 2
This dish most recently appeared in My Plant Based Bag (4 nights for 2) on Sunday, April 26, 2020.



  • 1 can chickpeas, drained & rinsed
  • 400g pumpkin wedges
  • 1 pear, cut into wedges
  • 1/2 orange, juiced
  • 2 tsp Persian spices
  • 125g frozen corn


  • 1/2 orange, juiced
  • 1/2 tsp Persian spices
  • 1 Tbsp tahini paste
  • 1/2 tsp maple syrup


  • 1/2 pack cherry tomatoes, halved
  • 1/2 bunch coriander, leaves picked
  • 50g mesclun
  • 50g vegan corn aioli
  • 1 pack pistachio almond crumb


  1. Preheat oven to 220°C. Prep & cook veggies. Toss chickpeas, pumpkin and pear on a lined oven tray with first measures of orange juice and Persian spices, a drizzle of oil and 3/4 tsp salt. Roast for 15 minutes. After 15 minutes, add corn to tray with another drizzle of oil and return to oven for a further 10-15 minutes, until pumpkin is tender and corn is golden. Season to taste with salt and pepper.
  2. Meanwhile, prep garnishes. Prep cherry tomatoes and coriander and set aside to serve.
  3. Prep dressing. In a bowl, whisk together second measures of orange juice and Persian spices, tahini and maple syrup with a drizzle of olive oil and a pinch of salt.
  4. Finish veggies. Drizzle roasted veggies with dressing.
  5. Serve mesclun topped with veggies, corn aioli, cherry tomatoes, coriander and pistachio almond crumb.

Nutritional Information

Energy 2600 kj
621 kcal
Protein 18.4g
Carbohydrate 67.2g
Fat 29.0g