Pumpkin & Kale Salad
The perfect Autumn salad to keep your Thanksgiving dinner from getting too heavy.
Ingredients
- 2 cups Pie Pumpkin Peeled, seeded and Cubed
- 2 tsp Cinnamon
- 1 Tbsp Oregano
- 2 tsp Thyme
- 1 tsp Chili Flakes
- 1/2 tsp each, Salt & Pepper
- 1 1/2 Tbsp Olive Oil
- 1/4 cup Pepitas
- 4 cups Chopped Green Kale
- 3/4 cup Dried Cranberries
- 1/3 cup Red Onion Thinly Sliced
- 1/4 cup Feta Or other crumbly cheese
Cider Herb Dressing
- 1 1/2 Tbsp Cider Vinegar
- 1 Tbsp Maple Syrup
- 4 Tbsp Extra Virgin Olive Oil
- 1 clove Garlic Finely Diced, or Crushed
- 1 tsp Each, Margoram, Oregano
- Salt & Pepper To Taste
Instructions
- Heat oven to 375F. Line two trays with parchment paper.
- Combine the cubed pumpkin, cinnamon, oregano, thyme, chili flakes, salt, pepper and olive oil in a bowl. Toss to coat all the pumpkin pieces. Transfer to one of the trays, spread out evenly. Roast in the oven for 15-20 minutes until browning on the edges and soft when pierced. Remove from the oven and set aside until ready to toss the salad.
- Spread the pepitas onto the other lined tray and toast in the oven for 4-6 minutes. Stir part way through. Set aside until ready to toss the salad.
Dressing
- Combine all the dressing ingredients, except the salt and pepper in a mason jar. Close the jar lid and shake well to combine. Taste and season with salt and pepper to your liking.
Assembly
- Add the kale, cranberries, red onion, and feta in a large bowl. Top with pumpkin and pepitas. Toss well to fully combine.
- Right before serving, toss the salad with the dressing. Or, put the dressing on the table and dress salads individually.
Notes
Pumpkin and Pepitas can be prepared in advance. Pumpkin can be stored in the fridge for up to 2 days. Pepitas can be stored in a sealed container in the pantry for up to 2 months.