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Kale salad with roasted beet and pumpkin

Delicious autumn salad of marinated kale with grilled pumpkin and beetroot

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

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 or extra maple syrup for vegan
  • 1 1 tbsp extra virgin olive oil

Instructions

    Cup of Yum
  1. Preheat the oven at 430F or 220C.
  2. Peel the red beets and cut. Cut the pumpkin.
  3. 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.
  4. 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.
  5. Grill for 40 minutes. Let cool a bit.
  6. If you eat fatfree you can steam the vegetables.
  7. 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.
  8. Mix the kale with the lukewarm pumpkin and beets. Top withe the pomegranate seeds (or dried cranberries).

Nutrition Information

Calories 271kcal (14%)

Nutrition Facts

Serving: 1large bowl or 2 small portions

Amount Per Serving

Calories 271

% Daily Value*

Calories 271kcal 14%

* Percent Daily Values are based on a 2,000 calorie diet.