Kale, roasted pumpkin and cranberry salad

Salads often get a bad wrap as the most boring of the food genres – you know, the whole ‘you don’t make friends with salad’ mentality!? This may be the case for your classic lettuce and tomato combination, but this gorgeous kale, roasted pumpkin and cranberry salad is so delicious you will have friends – old and new – banging your door down. Okay, maybe not!

This recipe by the amazingly talented Ali Ebright from ‘Gimme Some Oven’ ticks all of my boxes – it is quick, tasty, full of healthy superfoods and with its delicious orange vinaigrette – is gorgeously zesty, colourful and festive. It is also a great option for vegetarians and can be made vegan by omitting the feta cheese.

I have made a few changes to Ali’s recipe to suit my taste per the recipe below – but if you prefer to use the original recipe, just click on the recipe link above.


INGREDIENTS

Salad

1/2 butternut pumpkin, peeled, seeded and diced into 2cm cubes
2 tablespoons olive oil
salt and freshly-cracked black pepper
1 cup dry Israeli (pearl) couscous, cooked in water according to package instructions
2 cups baby kale
1/3 cup dried cranberries
1/3 cup slivered almonds
1/3 cup semi-sundried tomatoes
1/3 cup feta cheese,  crumbled
easy orange vinaigrette (recipe below)

Vinaigrette Ingredients

2 tablespoons apple cider vinegar
2 tablespoons extra virgin olive oil
2 tablespoons freshly-squeezed orange juice
pinch of salt and black pepper, to taste


HOW TO

To make the vinaigrette

Combine the apple cider vinegar, extra virgin olive oil, orange juice and salt and pepper (to taste) in a small jug and whisk to combine. Done! Set aside.

To make the salad

Preheat oven to 200C

Chop the pumpkin into 2cm cubes. Lay on a baking tray, drizzle with olive oil and season with salt and pepper. Pop in the oven and cook for approximately 15 minutes, until the pumpkin is golden and tender.

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While the pumpkin is roasting, cook the pearl couscous according to the packet instructions. Once cooked, drizzle some olive oil over the couscous to avoid it clumping together.

Combine all the ingredients in a bowl.

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Drizzle the vinaigrette over the salad and toss to combine.

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Serve warm or refrigerate for up to three days – leftovers are perfect for lunch! ENJOY!

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3 thoughts on “Kale, roasted pumpkin and cranberry salad

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