Please think of the trees before you print this page. Vegan.io looks great on mobile devices too!
Viewing this page on an iPad? Rotate the screen to switch to kitchen mode.
When we make salads we honestly give it all. First of all, because salads have such a bad rep and we want to change that. But also because here at vegan.io we love them. So, in one of those give-it-all efforts, we came up with this Kale Salad with Roasted Pumpkin.
Don't think this is your typical kale salad, there is so much more to it. We put a few little extras that I'm sure will get you hooked. I know for a fact that my friends and family loved it every single time I made this.
And let me tell you, I've been making it A LOT! It was perfect to bring to most of my holiday reunions. There was so much going on that having a recipe like this one made my life so much easier. And it made everyone happy, which made me happy!
I really like making this kale salad because it is an incredibly easy recipe considering the end result. It has a very gourmet, holiday, fancy feel to it. It won't take too long to make. And like most recipes I make, all the ingredients are easily available.
If there's an ingredient that goes well with kale I would have to say it is pumpkin. If it's roasted even better. A lot of people think roasting veggies is a big deal, but it really isn't. The beauty of this cooking method is you can just throw everything in the oven with a bit of oil and maybe some spices and that's all. You can focus on the rest of the recipe while your veggies are ready.
Since we will add roasted pumpkin as well as dried cranberries we have a bit of sweetness in the overall flavour of the kale salad. It is not overpowering though, it is just enough to make this recipe pretty unique. So don't leave the cranberries out. Also, it not only adds flavour, but it also adds a beautiful fun pop of colour. Your salad will be so pretty!
Our kale salad looks pretty good so far, but we are getting to the best part, the homemade roasted seeds and croutons. Again, we'll put our oven to work to make some more magic so we get the perfect mixture that will complement our salad.
We will make the most of our oven-time. So, I recommend putting the toppings in the oven for the last 5 minutes of the pumpkin's cooking time. Then just turn off the oven and let them sit in there so it finishes roasting with the leftover heat. Once the bread is crispy enough take it out and let it cool off for a little bit.
For the dressing you can simply mix all the ingredients in a small bowl and thats. it. Once you have all the ingredients ready just mix them really well so you make sure the dressing is well distributed. All you have left is to eat and enjoy this colourful kale salad!
For the dressing
For the topping
For the salad
|Amount Per Serving|
|Calories 611||From Fat 329|
|% Daily Value*|
|Total Fat 37g||56.27%|
|Saturated Fat 5g||24.67%|
|Trans Fat 0g|
|Total Carbohydrate 63g||20.91%|
|Dietry Fiber 13g||50.62%|
|Vitamin K2 0µg||0%|
|Vitamin A 11638.41IU||232.77%|
|Vitamin B-12 0µg||0%|
|Vitamin B-6 0.98mg||49.09%|
|Vitamin C 130.69mg||217.82%|
|Vitamin D 0IU||0%|
|Vitamin E 10.09mg||33.63%|
|Vitamin K1 612.3µg||765.37%|
|Pantothenic acid 0.89mg||8.92%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
Did you make this recipe? Please take a photo, share it on Instagram and tag it with #veganio. We love to see your photos.