Lunch/ Recipes

Spring Arugula & Pumpkin Seeds Salad With Tahini Dressing

This salad is a perfect spring delight with various textures and superfoods, which makes it a high net gain nutrition option. Pumpkin seeds are one of our favorite superfoods to use in salads. They are also known as pepitas and aren’t something you discard when carving a pumpkin. Pumpkin seeds have been a part of the diet of many different cultures throughout the ages. Pumpkin seeds have major health benefits. They provide heart support, help you sleep better, as well as boost immunity. These dark green seeds have a delicious nutty flavor and are rich in magnesium and phosphorus. They also are a good source of zinc, iron, and contain B vitamins and protein. It makes them a nutritious, flavorful addition to salads, dressings, granola bars, and baked goods.

The inspiration behind this recipe was warm sunny spring days spent in a park. I love making salads that can be served cold like this one. The grilled asparagus and freekeh are the perfect mix with the tahini dressing that gives it a nutty flavor. I went with freekeh because it is a very underrated, yet delicious grain. It’s creamy and perfect in this salad. It’s also a food that takes me back to hot summer days spent in Egypt with the family.

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Heirloom Pumpkin Seeds Shelled Hemp Seeds Pink Himalayan Salt

Spring Arugula & Pumpkin Seeds Salad With Tahini Dressing

Print Recipe
Serves: 2-3 Cooking Time: 20 minutes


  • SALAD - 2 cups Freekeh
  • 1 cup chopped onion
  • 1 tsp cinnamon
  • 1/2 tsp cardamom
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1/2 tsp black pepper
  • Salt to taste
  • ½ cups asparagus
  • 2 cups arugula
  • 3 radishes
  • ½ cup pumpkin seeds
  • 1/3 cup hemp seeds
  • 2 Tbsp mint
  • DRESSING - 3 Tbsp tahini
  • ½ tsp vinegar
  • 1 Tbsp water



Wash Freekeh with water a few times and soak for about 1 hour then drain.


In a medium pot and over low to medium heat, add oil. Add chopped onion and cook until the onions are translucent


Add the soaked Freekeh and mix well for a few minutes then add all the spices and mix again for a few more minutes.


When the freekeh starts to boil, lower the heat and cook for 30-45 minutes or until they are tender


Add your arugula, asparagus, radishes, pumpkin seeds, hemp seeds, and mint and mix in freekeh.


Drizzle with the tahini dressing and enjoy!

Recipe and photos created by Sara Ali. You can visit Sara’s blog at

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