Kale Pumpkin Salad Recipe
 
 
Author:
Serves: 2 - 4
Ingredients:
  • 450gr pumpkin (pumpkin), peeled, sliced and diced
  • 1 bunch of kale leaves (about 250gr), washed and cut into pieces according to taste
  • 3 tablespoons olive oil
  • ¼ teaspoon salt
  • A handful of almonds are thinly sliced (almond flakes)
For Sauce Ingredients:
  • 3 tablespoons maple syrup
  • 5 tablespoons balsamic vinegar (balsamic vinegar)
  • 2 tablespoons extra virgin olive oil
  • Mix all the sauce ingredients until smooth
Cooking Instructions:
  1. Bake the pumpkin in the oven until soft and the colour slightly browned.
  2. Meanwhile, boil water in a saucepan with little bit of salt.
  3. Add kale leaves, cook until the color changes. Approximately 4-5 minutes (do not boil it too long let the leaves remain green color and the texture still crunchy).
  4. Discard the water. Make sure that the water is completely gone, use spatula if needs to to help to drain the water)
  5. Using a large bowl, put the kale leaves.
  6. Add the sauce and stir well.
  7. Add pumpkin roast, stir slowly.
  8. Place the salad on a serving plate.
  9. Sprinkle with almond flakes.
  10. This salad can be enjoyed simply as it is or with grilled fish.
Recipe by Arie's Kitchen at https://arieskitchen.net/kale-pumpkin-salad-recipe/