After making vegan and gluten-free pumpkin pancakes for breakfast, I decided to make a roasted pumpkin kale salad for lunch. Though it can take a little bit for the pumpkin to roast in the oven, this recipe is definitely worth the wait and so, so, so sweet and tasty but best of all, healthy and super easy to make!
1/2 of a Small Pumpkin about 4 lbs.
Salt & Pepper
Chopped Organic Kale
1/4 of a Red Onion, sliced
1/2 of a Red Apple, sliced
1/2 cup of Cherry tomatoes
Handful of Pecans, chopped
1. Preheat the oven to 350 degrees. Put a piece of parchment paper on a cookie sheet, and then place the cut pumpkin on top. Drizzle a generous amount of olive oil and some salt & pepper. Put it in the oven for about 25 mins.
2. While the pumpkin roasts, you can prepare the salad dressing and salad contents.
For the dressing, have a bowl ready and add lemon (not pictured), minced garlic, diced onions, salt, pepper, and the ratio 2:1 of balsamic vinegar and olive oil. Mix well and set aside.
4. After the pumpkin has been cooking for about 25 minutes, slice the pumpkin into smaller pieces, adding more olive oil, salt and pepper to taste. Cook for another 5-10 minutes, and poke with a fork to see if it is fully cooked. You’d know it’s cooked if the fork goes in smoothly. If it is not fully cooked, flip the pumpkin over and add another 10-15 minutes. You will know it is done when it is soft and a brownish color.
5. Once your pumpkin has cooled down a little (enough to touch and not burn your fingers), add the pumpkin to the rest of your salad and enjoy! Nom, nom, nom!
Look out for part three of my pumpkin series for a delicious dinner recipe.