Description
This autumn-inspired salad is a celebration of color, texture, and deep, nutty flavor. Roasted pumpkin brings natural sweetness, kale adds hearty greens, and toasted pecans give the perfect crunch—finished with a tangy vinaigrette, it’s vibrant, nourishing, and unforgettable.
Ingredients
4 cups pumpkin, peeled and cubed (or use butternut squash)
1 tbsp olive oil
Salt and pepper, to taste
6 cups kale, stems removed, leaves chopped
1 tbsp lemon juice or apple cider vinegar
½ cup pecans, toasted
¼ cup dried cranberries or pomegranate seeds (optional)
¼ cup crumbled feta or goat cheese (optional)
Vinaigrette:
3 tbsp olive oil
1 tbsp Dijon mustard
1 tbsp maple syrup or honey
1 tbsp apple cider vinegar
Salt and pepper to taste
Instructions
Preheat oven to 400°F (200°C). Toss pumpkin cubes with olive oil, salt, and pepper. Roast for 25–30 minutes, until tender and caramelized.
While pumpkin roasts, massage kale with lemon juice and a pinch of salt for 1–2 minutes until softened.
In a small bowl, whisk together vinaigrette ingredients.
In a large bowl, combine massaged kale, roasted pumpkin, pecans, cranberries, and cheese if using. Drizzle with vinaigrette and toss gently.
Serve warm or at room temperature.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
Nutrition
- Calories: 260
- Fat: 18g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 5g