Roasted Pumpkin, Kale & Walnut Salad
Forget boring salad recipes with this delicious roasted pumpkin, kale and walnut salad. Made with a tangy and zesty orange dressing and sprinkled with pomegranate seeds and goats cheese, this roasted pumpkin salad is easy to whip together and will guarantee no leftovers! So, why settle for the ordinary when you can indulge in this sensational creation? It's a delightful journey for your taste buds - a celebration of flavours, textures, and vibrant ingredients that will make every bite a moment to savour.
Servings: 4
Ingredients
Salad
- 4 tablespoon salad dressing
- ½ pumpkin sliced into wedges and skin removed
- ½ teaspoon cumin
- ½ teaspoon cinnamon
- 1 tablespoon olive oil extra virgin
- 1 ½ tablespoon honey
- 1 bunch kale destemmed and leaves removed
- 1 pomegranate seeds removed
- ½ cup walnuts
- 50 g goats cheese
- flakey sea salt and freshly cracked pepper
Alternative Salad Dressing
- ½ cup olive oil
- 2 tablespoon honey
- ¼ cup orange juice
- 1 tablespoon dijon mustard
- 1 garlic clove crushed
Instructions
Salad
- Preheat the oven to 220 degrees celsius.
- Place the pumpkin onto a pre lined baking tray and sprinkle the cumin and cinnamon powder and a pinch of salt and pepper all over. Drizzle with the honey and olive oil and massage into the pumpkin. Roast for 20 - 25 minutes until soft and slightly caramalised.
- In a large bowl, add the kale and drizzle with 3 tablespoon of the blood orange and fig dressing. Massage the dressing into the kale and leave to sit for 5 minutes.
- Add the roasted pumpkin, pomegranate seeds, walnuts and goats cheese to the bowl with the kale. Finish off by drizzling 1 tablespoon of the dressing and all over. Serve immediately.
Alternative Salad Dressing
- Combine all ingredients into a jar and shake well until well combined.
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