Roast Pumpkin & Kale Salad
Roast Pumpkin & Kale Salad
This pumpkin salad is full of nutrition and nourishment. The caramelised pumpkin combines beautifully with the creaminess of the yoghurt and dill dressing. Don’t miss the nuts and seeds for an extra boost of protein, texture and crunch.
Servings
4
Prep time
Cook time
Recipe
Vegan, Gluten-Free
Ingredients
- 1 butternut pumpkin, peeled, deseeded & diced
- 1 tsp ground cumin
- Salt & pepper, to season
- 2 tbsp extra-virgin olive oil
- 1 bunch kale, destemmed & leaves removed
- 2 tbsp pine nuts
- 1 tbsp pumpkin seeds
- 2⁄3 cup Greek yoghurt
- Juice 1 lemon
- 2 tbsp extra-virgin olive oil
- 2 tbsp fresh dill, finely chopped
- 1 small garlic clove, finely minced
- Salt & pepper, to season
Method
- Preheat the oven to 220°C.
- Place the diced pumpkin on a lined baking tray in a single layer. Sprinkle with cumin, salt, pepper and 1 tbsp of olive oil and toss until evenly coated.
- Roast for 25–30 mins until the pumpkin is tender and slightly caramelised (make sure to toss gently halfway through cooking time for even cooking).
- Place the kale in a bowl, gently massage with remaining olive oil and then let sit for 5 mins. This will help the kale naturally soften.
- Combine all dressing ingredients in a small mixing bowl and whisk until smooth. Season to taste and adjust accordingly.
- Heat a small skillet over medium heat, then add the pine nuts and pumpkin seeds and toss gently in the pan until golden.
- Place the pumpkin and kale in a large salad bowl and gently toss. Drizzle with the yoghurt and dill dressing and top with toasted pine nuts and pumpkin seeds. Serve immediately.
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