Roast Pumpkin & Kale Salad

Dinner, Salad

Fuss-free dishes are my favourites; roasting vegetables is one of the easiest things to quickly add bucket loads of flavour and produce tender, melt in your mouth grub in no time!

Serves 4.

  • 1 small pumpkin
  • 1 tbsp honey
  • 1 tbsp extra-virgin olive oil
  • 1/2 tsp cinnamon
  • 1/2 cup bulgur wheat
  • 1 tsp vegetable stock
  • 1 cup water
  • 2 large handfuls kale, de-stalked
  • 1/2 tsp sea salt
  • 1 tbsp pumpkin seeds
  • 1 tbsp pomegranate seeds
  1. Preheat an oven to 180°C.
  2. Halve the pumpkin and scoop out the seeds. Slice the pumpkin into half moon shaped wedges.
  3. Wash the seeds in a fine sieve, place in a separate roasting tray and roast in the oven until crisp.
  4. Stir the honey, oil and cinnamon together in the bottom of a roasting tray before adding the pumpkin.
  5. Roast in the oven for 20 minutes.
  6. Whilst the pumpkin is roasting cook the bulgur wheat: place the bulgur, water and stock in a saucepan, cover with the lid and bring to the boil. Reduce to a simmer on the lowest heat until all the water is absorbed. Allow to cool.
  7. Roughly tear the kale with your hands and massage in the salt.
  8. To serve: mix the kale and bulgur wheat together in a serving dish, add the roasted pumpkin on top and scatter over the pumpkin and pomegranate seeds.

3 thoughts on “Roast Pumpkin & Kale Salad

  1. I think anyone who knows me (or reads my blog!) knows that I have a huge sweet potato obsession. Pumpkin comes pretty close, too! In fact, if I could take some food with me to a dessert island, you can bet one of those would be sweet potato-related. I can just never get enough – I love it with Mexican-spiced beans and cheddar + avocado, or even in curries or pancakes. Your recipe is awesome, and I love the photography. You used all my favourite ingredients here, so I can’t wait to stock up and try this recipe out. Thanks for sharing, and I look forward to future posts!

    Liked by 1 person

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