Winter kale salad with baked pumpkin

Tuck into this vegan winter salad for a nutritious boost in the cooler months. Butternut squash is high in potassium, which can help keep blood pressure in check.

Ingredients

  • 700 g Hokkaido or butternut pumpkin
  • 1 clove garlic
  • 1/2 tsp chilli flakes
  • salt
  • 4 tbsp olive oil
  • 4 tbsp pomegranate seeds
  • 50 g pecan kernels

For the salad

  • 2 handfuls kale
  • 2 tbsp lemon juice
  • 3 tbsp tahini
  • 1 tbsp orange juice
  • freshly ground black pepper

Method

Step 1.
Preheat the oven to 180 °C and line a baking tray with baking paper.

Step 2.
Cut the pumpkin into thin slices. Peel and finely dice the garlic. Toss the pumpkin and garlic with the chilli, a little salt and 2 tbsp olive oil on the baking tray. Roast for 25-30 minutes.

Step 3.
Meanwhile, tear the kale leaves into bite-sized pieces, toss briefly with 1 tbsp lemon juice and a little salt in a bowl and leave to stand for about 20 minutes.

Step 4.
For the dressing, mix together the remaining oil, lemon juice, tahini, orange juice and 3-4 tbsp water and season with salt and pepper.

Step 5.
Add the dressing to the kale, toss to mix then arrange the salad on plates. Top with the pumpkin wedges and sprinkle over the pomegranate seeds. Roughly chop the nuts, scatter over the top and serve.

Serves 4

 

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