This Roasted Pumpkin and Pecan Salad is the perfect autumn dish! The roasted pumpkin and pecans are so delicious, and the dressing is just perfect. This salad is healthy, delicious, and perfect for a fall lunch or dinner. Give it a try!
Recipe
Serves 6
For the salad:
10 oz. kale, stems removed, leaves chopped
2 tbsp. olive oil
salt to taste
1.5 oz. goat cheese or plant based cheese, crumbled (We like Miyokos)
¼ cup dried cranberries
For the pumpkin:
1.5 lbs. pumpkin, cubed (approx. ½ pumpkin)
1½ tbsp. olive oil
salt & pepper to taste
For the pecans:
1 cup pecans
⅓ cup 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
How to Prepare
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 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.
