Kale salad with roasted beet and pumpkin

Name: Kale salad with roasted beet and pumpkin
Prep time: 45 min
Cook time: 5 min
Total time: 50 min
Yield: 1 large bowl or 2 small portions
Ingredients: 2 2 large handsful kale; 2 2 red beets; 1 1 cup pumpkin; 4 4 tablespoons pomegranate seeds; ½ ½ orange; 2 2 tablespoons maple syrup; 2 2 tablespoons raw honey; 1 1 tbsp extra virgin olive oil

User Reviews

4.0

3 reviews

Good

Prep Time
45 mins
Cook Time
45 mins
Total Time
50 mins
Servings
1 large bowl or 2 small portions
Calories
271 kcal
Course
Salad
Cuisine
European

Kale salad with roasted beet and pumpkin

Iris Warren

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Delicious autumn salad of marinated kale with grilled pumpkin and beetroot

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Ingredients

Servings

2 2 large handsful kale
2 2 red beets
1 1 cup pumpkin
4 4 tablespoons pomegranate seeds
½ ½ orange
2 2 tablespoons maple syrup
2 2 tablespoons raw honey or extra maple syrup for vegan
1 1 tbsp extra virgin olive oil

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Instructions

Preheat the oven at 430F or 220C.
Peel the red beets and cut. Cut the pumpkin.
Put the pumpkin and beets in two different bowls and add to each half of the olive oil and male syrup. Marinating them separately will prevent the pumpkin turning purple. Mix wel.
Put the pumpkin and beets in an oventray (also next to each other and still not mixed) or on a baking/oven tray with parchment paper.
Grill for 40 minutes. Let cool a bit.
If you eat fatfree you can steam the vegetables.
In the mean time put the kale with the orange juice and honey (or maple syrup) in a bowl. Massage with your hands. You wil fill the kale getting softer. Let it stand to marinate.
Mix the kale with the lukewarm pumpkin and beets. Top withe the pomegranate seeds (or dried cranberries).