Just because we’re well and truly into soup weather doesn’t mean we have to totally give up on salad, plus I’m totally not lying when I say this is the pumpkin and kale salad is nothing but delicious…it’s ALL about the dressing!
I’ve been swamped with work recently and just when I needed to be on my A game, BAM along comes a cold to laugh in my face, and one that I’m still battling the remnants of. So, I’m loading on vitamin packed foods and this will definitely ensure you’re packing in the nutrients needed to fight any germs that are always lurking at this time of year.
Squash and Kale Salad
Serves 2 people
5 stalks of red kale (de-stalk)
1/2 medium pumpkin/squash
1 red onion
8 cherry tomatoes (halved)
1 tbsp pumpkin seeds
1 tbsp sunflower seeds
1 tbsp olive oil
Handful of coriander
For the dressing:
2 tbsp sesame oil
2 tbsp soy sauce
1 tspn peanut butter
1 tbsp maple syrup
1 tspn dried chilli flakes
- Halve and de-seed the pumpkin or squash and roast in the oven with a drizzle of olive oil for half an hour or until soft.
- Wash and de-stalk the kale and chop into fairly small pieces. In a large mixing bowl drizzle the kale with the olive oil and massage the oil into the leaves with your fingertips. Leave to soften for 15 minutes.
- Toast the sunflower and pumpkin seeds in a dry frying pan on a medium heat for 5 minutes until slightly browned.
- Slice the red onion and add to the bowl, along with the cherry tomatoes, pumpkin and sunflower seeds.
- Finely chop the coriander leaves and stir through.
- In a small bowl, add the sesame oil, soy sauce, peanut butter and maple syrup along with the chilli flakes and stir until smooth.
- Once the pumpkin is soft, add it into the salad and pour the dressing all over it and stir to coat it all.
Enjoy and keep well!