This salad ticks all the boxes. Warm and hearty, fresh and tasty. Leftovers are great for lunches. You can add whatever is in your fridge to change it up – feta, other vegetables, cranberries or pomegranate, nuts. With raw kale, barely cooked green veggies, healthy carbs and seeds you can’t go wrong.
Warm Kale and Pumpkin Salad
2 cups cooked quinoa or brown rice ( I like to use some of both)
2 cups cubed pumpkin or sweet potato
2 cups of mixed green veggies – beans, asparagus, broccoli, zucchini
3 cloves garlic- leave skin on
1 tablespoon extra virgin olive oil
1 cup stemmed and finely chopped kale
3 spring onions, thinly sliced
3 tablespoons of seeds – pepita, sesame, pumpkin
1 small bunch of kale, finely shredded
FOR THE DRESSING:
1/4 cup red wine vinegar
1/4 cup extra virgin olive oil
2 tsp Dijon mustard
1/2 tsp salt
2 tsp honey
pepper to taste
*** Tip – If you like a creamy dressing place some of the avocado into the dressing ingredients and whiz in a blender.
Put quinoa or brown rice on to cook as per packet directions.
Preheat oven to 180 C. Place chopped pumpkin/sweet potato and garlic cloves on trays in a single layer. Drizzle over a little olive oil and roast till soft – about 20 mins. Give them a shake every now and then to make sure they crisp up on all sides.
Place prepared greens in a pot of boiling water until almost cooked then remove from heat. Leave lid on to keep warm.
Chop kale and spring onions.
Make the dressing by whisking the dressing ingredients together in a small bowl. Set aside.
When the pumpkin is done remove garlic cloves and set aside. Spoon the pumpkin and greens into a large serving bowl. Gently stir in the quinoa/rice and the cooked green vegetables. Add onions and kale.
Trim the end off each garlic clove and push the roasted garlic out and mash. Whisk the garlic into the dressing. Pour the dressing onto the vegetables/rice/quinoa and toss to coat.
Season with salt and pepper to taste, sprinkle over seeds and serve immediately with sliced avocado.