Roast Pumpkin, Kale & Apple Salad
Ingredients
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
Dressing
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
​
Instructions
-
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!
-
Spread your apple slices on a lined baking sheet and sprinkle with the cinnamon. Roast for 9 mins until soft.
-
After 5 mins, add your pecans over the apples and continue roasting for 4 mins. Watch the pecans don’t burn.
-
For the dressing - combine all ingredients in a small blender and blend until smooth. Set aside until ready to use.
-
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!
-
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.
-
Enjoy!