ROASTED PUMPKIN AND PECAN SALAD
This hearty, warming winter salad is packed with goodness…you can experiment by using halloumi instead of goats cheese and it also works well with pomegranate added too. If you want to have it for dinner, you can add quinoa and/or your choice of fish or meat (salmon baked with miso works really well).
INGREDIENTS
For the salad:
10 oz. (280g) kale, stems removed, leaves chopped
2 tbsp. olive oil
salt to taste
1.5 oz. (40g) goat cheese, crumbled
¼ cup (30g) dried cranberries
For the pumpkin:
1.5 lbs. (680g) pumpkin, cubed (approx. ½ pumpkin)
1½ tbsp. olive oil
salt & pepper to taste
For the pecans:
1 cup (125g) pecans
⅓ cup (40g) pumpkin seeds
2 tbsp. honey
⅛ tsp. salt
For the dressing:
1 tsp. dijon mustard
1 tbsp. honey
2 tbsp. balsamic vinegar
2 tbsp. olive oil
salt & pepper, to taste
What you need to do…
Preheat the oven to 400°F (200°C). Line two baking sheets with baking paper.
Place the kale into a large bowl and massage the olive oil and salt into the leaves for 3-4 minutes, then set aside.
Place the pumpkin onto one of the baking sheets and drizzle with oil. Season with salt and pepper and toss until evenly coated. Place the baking sheet into the hot oven and roast for 20-25 minutes.
Place the pecans and pumpkin seeds in a medium bowl, drizzle with honey, season with salt, then toss until evenly coated and spread out evenly onto the second baking sheet. Roast in the hot oven for 8-10 minutes.
Make the dressing by adding all of the dressing ingredients together into a bowl or jar. Mix well to combine.
To make the salad, add the goat’s cheese, cranberries, kale, toasted seeds and nuts, and pumpkin into a large salad bowl. Pour the dressing over the salad, toss to combine and serve immediately.
