I would normally make this salad with spinach, but I bought two huge bunches of kale on the weekend and need to use them up as soon as possible before they go off so I have been trying to think of ways to use kale other than in green smoothies.
I decided to give this a go and the result was fantastic. I used a balsamic reduction as a dressing. It’s such a simple salad but all the elements worked really well together. I’m definitely going to use kale in salads more often.
Ingredients
- 5 cups chopped kale
- 1/4 red onion thinly sliced
- 400g chopped in bite sized chunks
- 1 teaspoon Moroccan seasoning*
- 1/2 cup chopped walnuts
- 1/2 cup balsamic vinegar
- 1 tablespoon lemon juice
- salt
- olive oil spray
- Prep time: 10 min
- Cooking time: 20 min
- Servings: 2
- Difficulty: easy
Directions
Preheat the oven to 210°C.
Combine the pumpkin and Moroccan seasoning. Spray the pumpkin pieces with olive oil, place on a baking tray and bake for 20 minutes.
While the pumpkin is baking prepare the other ingredients. Combine the chopped kale, lemon juice and 1 pinch of salt. Massage the kale for 1 minute until it's all covered with the lemon juice.
Make the balsamic reduction. Pour the balsamic vinegar in a saucepan over medium heat. When it starts to boil reduce the heat and simmer until vinegar has reduced by half and taken a syrupy consistency. This shouldn't take more than 5 minutes. Set aside.
After 20 minutes remove pumpkin from oven. Combine the kale, pumpkin pieces, onion slices and walnuts. Top with with the balsamic reduction and serve.
*The Moroccan seasoning I used was this one.
Tags: gluten free, kale, light meal, pumpkin, salad, vegan
