Vegetarian, Organic and....Low Salicylate Warm Salad

I am currently doing a food challenge, the challenge is to only consume low-salicylate foods to see if it has an impact on my constant allergies (itching ears & eyes, blocked sinuses) as recommended by a Naturopath at the student clinic at my college. The challenge goes for 22 days and then on the 23rd day I load up on salicylate foods and see what the reaction is. I'm interested in doing things like this as it may be something I recommend to a client once I am qualified (only another year and a half to go). The list that I am following is very similar to this.

Back to the salad. 

1/2 Butternut pumpkin, cubed

1 x sweet potato, cubed

1/3 cup cubed feta

green stringless beans

400g tin organic 4 beans

1 x large garlic clove, crushed

pepitas and sunflower seeds to garnish

Dressing

1/2 cup raw cashews

2 x Tbs tahini

juice of one lemon, rind of half

1 x tsp maple syrup

3 x Tbs sesame seeds

water

Roast pumpkin and sweet potato with garlic and a little water until tender. Blanch green beans and wash tinned beans. In food processor blend dressing ingredients, adding water to thin to your desired consistancy. Toss all ingredients together and serve with pepitas and sunflower seeds on top.

The boy gave this 7/10, I lost points because he didn't like the maple syrup in the dressing. However I think it really added another dimension to the dish. Baby spinach or rocket would be a great fresh addition.