Roasted Pumpkin & Pear Salad with Corn Aioli

Roasted Pumpkin & Pear Salad with Corn Aioli

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



  • 2 cans chickpeas, drained & rinsed
  • 800g pumpkin wedges
  • 2 pears, cut into wedges
  • 1/2 orange, juiced
  • 3 tsp Persian spices
  • 250g frozen corn
  • 100g pomegranate arils


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


  • 1 pack cherry tomatoes, halved
  • 1/2 bunch coriander, leaves picked
  • 75g mesclun
  • 100g vegan corn aioli
  • 30g pistachio almond crumb


  1. Preheat oven to 220°C. Prep & cook veggies. Toss chickpeas, pumpkin and pears on two lined oven trays with orange juice, first measure of Persian spices, a drizzle of oil and 1 tsp salt. Roast for 15 minutes. After 15 minutes, swap trays around and add corn to trays with another drizzle of oil. Return to oven for a further 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 2436 kj
582 kcal
Protein 17.2g
Carbohydrate 64.7g
Fat 26.4g