This Roasted Pumpkin and kale Warm Salad is delicious and incredibly nourishing. With over 10 unique plants and packing over 29 g of fiber, this salad will be an absolute feast for your Microbiome. It also provides 10mg of iron and close to half the daily requirement for calcium.
Roasted Pumpkin & Kale Warm Salad
A fiber-rich and nutrient-packed salad featuring kale, quinoa, butternut squash, butter beans, and a variety of delicious toppings. This salad is bursting with flavors and textures, making it a new favorite.
Equipment
Ingredients
- ½ tbsp (3.5 g) sweet paprika
- ½ tbsp (3.5 g) garlic powder
- ½ tbsp (3.5 g) ground cumin
- 2 tbsp (30 ml) olive oil
- 1 cup (185 g) quinoa - cooked – from 1/3 cup dry
- 2 cups (280 g) butternut squash - peeled and diced
- 1 leek - white and light green part only; diced in 1 cm thick round
- 1 ½ cups (280 g) butter beans - cooked
- 3 cups (65 g) kale - chopped
- 1 cucumber - diced
- ½ avocado - sliced
- 2 tbsp (18 g) raisins
- 1 shallot - finely diced
- 2 tbsp (18 g) toasted pine nuts
- sea salt flakes - to taste
Dressing
- 2 tbsp (30 ml) maple syrup
- ¼ cup fresh lemon juice
- 2 tbsp (30 ml) tahini
- 3 tbsp (45 ml) water
Instructions
- Preheat the oven to 400 degrees F.
- Combine the paprika, cumin, garlic powder, and olive oil.
- Line a medium baking tray with baking paper. Transfer the cooked quinoa, and 1/3 of the seasoned olive oil. Using your hands, make sure all the quinoa is coated with the oil. Spread over the tray and bake for 25 minutes, in the middle rack of the oven, stirring half way through to prevent burning. This is your crispy quinoa.
- Line a large baking tray with baking paper. Transfer the butternut squash, leek and butter beans, along with the remaining seasoned oil. Using your hands, make sure everything is thoroughly coated. Bake on the top rack of the oven for 20 minutes.
- Wash and remove the hard stem from the kale. Add to a mixing bowl with a pinch of salt. Massage for a couple of minutes to “break” the kale. You’ll notice a change of texture and a darker colour when it’s ready.
- Blend or whisk the maple syrup, lemon juice, water and tahini until perfectly smooth.
- In a large serving bowl, combine the kale, roasted butternut squash, leek, and butter beans, cucumber, raisin, shallots, pinenuts, crispy quinoa, and avocado. Drizzle the dressing. Adjust salt to taste and enjoy!
Video
Nutrition Information
Per Serving/Portion
Calories: 792 kcalCarbohydrates: 115 gProtein: 21 gFat: 28 gSodium: 806 mgFiber: 29 gVitamin A: 1241 IUVitamin C: 106 mgCalcium: 443 mgIron: 10 mg
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Looks yummy but can you substitute the leek for red onion?
Hey Raine! I think red onion would be absolutely delicious in this recipe. When I bake them, I usually start by cutting the onion in half, then slicing each half into quarters while keeping the pieces intact. This helps them cook through gently, giving a steamy, jammy result rather than burning in the oven. I think they’ll work really well here. Let me know how you go.
Thankyou for the great tip👍😊 I will give it a go for sure.
anytime lovely x