Roasted Pumpkin and Pecan Salad

Ingredients

SERVES 6

For the salad

10 oz. (280g) kale, stems removed, leaves chopped

2 tbsp. olive oil

salt to taste

1.5 oz. (40g) goat cheese, crumbled

¼ cup (30g) dried cranberries

For the pumpkin:

1.5 lbs. (680g) pumpkin, cubed (approx. ½ pumpkin)

1½ tbsp. olive oil

salt & pepper to taste

For the pecans:

1 cup (125g) pecans

⅓ cup (40g) pumpkin seeds

2 tbsp. honey

⅛ tsp. salt

For the dressing:

1 tsp. dijon mustard

1 tbsp. honey

2 tbsp. balsamic vinegar

2 tbsp. olive oil

salt & pepper, to taste

Directions

Preheat the oven to 400°F (200°C). Line two baking sheets with baking paper.

Place the kale into a large bowl and massage the olive oil and salt into the leaves for 3-4 minutes, then set aside. 

Place the pumpkin onto one of the baking sheets and drizzle with oil. Season with salt and pepper and toss until evenly coated. Place the baking sheet into the hot oven and roast for 20-25 minutes.

Place the pecans and pumpkin seeds in a medium bowl, drizzle with honey, season with salt, then toss until evenly coated and spread out evenly onto the second baking sheet. Roast in the hot oven for 8-10 minutes.

Make the dressing by adding all of the dressing ingredients together into a bowl or jar. Mix well to combine.

To make the salad, add the goat’s cheese, cranberries, kale, toasted seeds and nuts, and pumpkin into a large salad bowl. Pour the dressing over the salad, toss to combine and serve immediately.