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Kale Salad with Roasted Pumpkin

Kale Salad with Roasted Pumpkin

Prep time
10 minutes
Total time
Category: Lunch, Dinner
Serves: 2
Allergens: Olives


For the dressing

  • 1 tbsp balsamic vinegar
  • ½ tsp black pepper (ground)
  • 2 tbsps dried cranberries (thinly sliced)
  • 1 tbsp maple syrup
  • 1 tbsp rosemary (thinly sliced)
  • ½ tsp sea salt

For the topping

  • ¼ cup pumpkin seeds
  • 2 tbsps sesame seeds
  • ¼ cup sunflower seeds
  • 2 slices whole grain bread (diced into small pieces)

For the salad

  • 6 oz kale (washed and stems removed)
  • 2 tablespoons olive oil
  • 1 lb pumpkin (inside and skin removed, diced into 1inch / 2.5cm big pieces)


  1. Preheat the oven to 420F (220 C) and cover two baking trays with baking paper.
  2. In a bowl add the pumpkin pieces and 1/4 of the oil, mix well and roast the pumpkin for about 15 minutes in the oven until soft.
  3. Use the second baking tray for the topping ingredients, sprinkle with 1/4 of the oil, mix well and roast the topping ingredients for the last 5 minutes minutes in the oven, turn the heat off and use the rest heat.
  4. Mix the dressing ingredients in a small bowl and add 1/4 of the oil.
  5. Use a big bowl and the massage the kale with the rest of the oil until slightly more soft and aromatic.
  6. In a big salad bowl combine all the ingredients and mix well before serving.
  7. Adjust taste before serving, and serve the salad in a small bowl or on a plate, enjoy!

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