Warm Salad with Pumpkin and Kale

    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.

    5 people made this

    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

    Preparation:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Preheat oven to 200 degrees C.
    2. Remove the pumpkin seeds and peel. Cut it into cubes.
    3. 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.
    4. Prepare the kale then by cutting into smaller pieces then rub salt and lemon juice into them.
    5. Combine the olive oil, vinegar, maple syrup and mustard to create a dressing.
    6. To serve, combine the pumpkin, kale and pomegranate seeds, then season to taste with the dressing.

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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