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Kale Salad.jpg

Roast Pumpkin, Kale & Apple Salad


1 bag kale, washed, de-stemmed and chopped

Avocado oil and salt for massaging the kale

1/2 pumpkin, cubed 

2 medium apples, cored and sliced

1 tsp cinnamon

1C pecans (or other nuts if you prefer)

2/3C cranberries - I used @ceresorganics dried cranberries apple juice sweetened



2 medjool dates - softened in boiling water

3 TBSP water

3 TBSP apple cider vinegar

2 tsp mustard

1/2tsp cinnamon

Salt and pepper to taste

1/3C avocado oil


  1. Preheat oven to 180 and roast your pumpkin for 25-30 mins, turning halfway, until crisp.  Alternatively, use an air fryer - I cooked mine on 200 for 20 mins - so easy!

  2. Spread your apple slices on a lined baking sheet and sprinkle with the cinnamon. Roast for 9 mins until soft.

  3. After 5 mins, add your pecans over the apples and continue roasting for 4 mins.  Watch the pecans don’t burn.

  4. For the dressing - combine all ingredients in a small blender and blend until smooth.  Set aside until ready to use.

  5. Place chopped kale in a bowl, drizzle with 2 TBSP oil and sprinkle with sea salt.  Massage the kale for several minutes until soft.  This is an important step so don’t skip it!

  6. Layer the kale, pumpkin, apples, pecans and dried cranberries.  Toss with dressing when ready to serve.  Keep leftovers covered in the fridge for up to 4 days.  

  7. Enjoy!

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