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  • Serves 6
  • Makes 6
  • 45 minutes
  • Difficulty Easy
  • 15 Ingredients
By

21 Comments

Spring has sprung and what better way to celebrate than with a feast of incredible seasonal produce! This Kale and roasted pumpkin salad would work well as a side or can be enjoyed on it’s own!


Ingredients (serves 6 | makes 6 side salads)

  • 1 bunch kale leaves
  • 1/2 small pumpkin
  • 1 tbsp cumin
  • 4 carrots
  • 1 red capsicum
  • Handful walnuts, chopped
  • 2 TBSP pomegranate seeds
  • 1 avocado, sliced
  • Fresh lemon juice
  • TAHINI SAUCE
  • 2 TBSP Mayver’s Hulled Tahini
  • 1 TBSP dijon mustard
  • 1 TBSP tamari soy sauce
  • 1 TBSP apple cider vinegar
  • 1/2 tsp garlic powder

Method

  1. Toss all the vegetables (apart from the Kale) in cumin, salt and pepper at roast at 200 degrees Celsius until crispy on the outside and soft in the middle.
  2. Let roast vegetables cool.
  3. Whisk the tahini, mustard, tamari, apple cider vinegar and garlic powder to make the sauce.
  4. In a bowl, pour the sauce over the kale leaves and lightly massage with hands to coat and soften the leaves.
  5. Serve on a plate adding walnuts, avocado and pomegranate seeds.

This recipe was provided by @goodnessavenue on behalf of Mayver's.

This recipe is shared and powered by

  • Aw yummie ! I would prefer without dressing/sauce

    Reply

  • My Mum would love this recipe, sending to her now!

    Reply

  • Yummm! I love kale and pumpkin – we have them growing in our yard. I think I’ll need to ask hubby to plant some capsicum and pomegranate if that’s even possible.
    Thank you for sharing, always on the lookout for salads that are a little different from your average but not too out there where our fam doesn’t want to try it lol.


    • That is great. We have the capsicum growing but not the kale and pumpkin. Will have to see to that too.

    Reply

  • A delicious side dish for so many recipes!

    Reply

  • Wow, just wow. That looks amazing and the ingredients sound delish

    Reply

  • Lunch sorted for today. Will add some tofu for protein

    Reply

  • This recipe look like a beautiful Christmas salad for a lunch, for all the beautiful colours. Thanks for sharing.

    Reply

  • I absolutely adore roast pumpkin, particularly butternut with burnt bits on. Not sure on the kale tho, I’ve grown it before and wasn’t too keen on it

    Reply

  • I love roasted pumpkin.This sounds good.

    Reply

  • I love roast vegetables and particularly roast pumpkin in recipes. Roast pumpkin gives salad a terrific lift and adds incredible flavour.

    Reply

  • This looks nice although I’ve never been a fan of pomegranate seeds.


    • Pomegranate seeds are so delicious in salads and the pops of colour scattered over a salad platter is just so inviting.

    Reply

  • Looks very healthy and so colourful

    Reply

  • Healthy fresh and delish!!

    Reply

  • This salad looks amazing. I’d love to try it.

    Reply

  • Kale & pumpkin salad is so good !! I could eat it all day :)

    Reply

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