Warm Salad with Pumpkin and Kale
(1)
50 minutes
This salad a real storehouse of vitamins. Kale, which is used in the recipe, is a variety of collard greens, with a very dense, dark green leaf, which is rich in vitamins.
Izzy
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Ingredients
Serves: 4
- 1 small pumpkin
- 1 tablespoon coconut oil
- 4 cloves garlic
- 3 tablespoons poppy seeds
- salt, to taste
- 3 cups kale
- lemon juice
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon mustard
Directions
Preparation:10min ›
Cook:40min ›
Ready in:50min
- Preheat oven to 200 degrees C.
- Remove the pumpkin seeds and peel. Cut it into cubes.
- Mix the oil with the crushed garlic and poppy seeds. Toss the pumpkin pieces in the resulting mixture then put the pieces of pumpkin on a baking tray. Season with salt. Bake in the oven for 30-40 minutes until soft.
- Prepare the kale then by cutting into smaller pieces then rub salt and lemon juice into them.
- Combine the olive oil, vinegar, maple syrup and mustard to create a dressing.
- To serve, combine the pumpkin, kale and pomegranate seeds, then season to taste with the dressing.
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Reviews and Ratings
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Reviews in English (1)
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I loved it! The first time I tried kale and it was mixed very well with pumpkin. I didn't have all the ingredients so I changed the pop seeds for silvered almonds!!! So yummy!!! - 23 Apr 2015
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