Roasted Pumpkin, Kale and Fennel Salad
Here’s a simple fall salad that would be a nice addition to your Thanksgiving/Christmas table or any dinner party with your friends! Roasted pumpkin and kale salad with fennel and a light dressing with mustard, EVO and coconut vinegar. Keep it vegan or add some crumbled feta cheese if you fancy;)
Pumpkin is one of my favorite fall ingredients, love to use it to bake cookies (yes you heard me), make fluffy pancakes, breads, to pair it as a side dish to my meats, to make gnocchi, pastas, and SO MUCH MORE.
Roasted pumpkin makes a great addition to salads too, giving that extra sweet-ish kick. It is also high in fiber, vitamin A (which aids vision) and super high in potassium which makes them perfect post-workout meals!
Try it in this simple, tasty salad and let me know if you LOVE IT too 🙂
- 4 cups kale, stem removed, just leaves
- 2 cups diced pumpkin (butternut squash)
- 2 cloves garlic
- 2 tbsp balsamic vinegar
- 2 tbsp EVO
- salt and pepper
- 1 spring of fresh rosemary
- 2 small fennel bulb
- 1 small carrots
- 2 tbsp mix of seeds
for the dressing
- 2 tsp whole mustard grain
- 2 tbsp coconut vinegar
- 3 tbsp EVO
- salt and pepper
To prepare the pumpkin, dice it up and season it with salt, pepper, 2 tbsp extra virgin olive oil, 1 tbsp of balsamic vinegar and fresh rosemary. Add a few cloves of garlic, toss it around and bake it at 200 C for about 30 min or until pumpkin is tender.
Meanwhile prepare your salad by removing stems from kale, just keep the leaves. Wash them under running water
Wash and slice some fennel
Place kale, fennel and carrot into a large bowl
For the dressing, in a bowl combine mustard, oil, coconut vinegar, salt and pepper
using a whisk beat all the ingredients together.
Remove pumpkin from the oven and let it cool down.
When warm (but not hot), add it to your salad bow, sprinkle some mixed seeds
Pour in dressing and stir well to combine.
Serve it right up!