Kale & Pumpkin Salad
We just came through Halloween and that means … Festive season is next!!
Thanksgiving, Christmas, New Years, the next six weeks we are going to be very busy, shopping, cooking, meetings, parties but don’t forget the most important, spending time with our family and friends.
On those weeks we will be eating probably more that what we eat in the rest of the year (hehe, ok, I might exaggerate a little, but you know exactly what I mean), that’s why we have to be wise and load all those celebration table with greens and veggies!!
Today’s Kale & Pumpkin Salad could be a perfect example for a light dinner in between parties or a delicious side dish for any of those banquets. Kale is actually an amazing green to prepare salads in advance, thanks to its rough leaves which don’t go soggy easily. And pumpkin is a must be in any dinner these days.
Kale is a beautiful leafy green with wonderful powers, it is rich in vitamins A,C and K, as well as calcium, potassium, copper and iron, which are necessary for healthy bones, skin and eyes. Pomegranates add to any dish a gorgeous colour. It’s a great antioxidant and fiber source, there are some studies that show these rich ruby-red jewels could help reduce cholesterol and to have anti-inflammatory properties. Pumpkin is low GI and a good source of fibre and carotenoid antioxidants, that are anti-inflammatory to the body and support a healthy immune system as well as heart and muscle function.
Would you like to join me for a greener holidays?
How would you do your holidays greener?
Leave a comment below and remember to tag #healthyforkful to your delicious kale salads or any of my recipes, I would love to see them all!
- 3 kale leaves stems removed and chopped
- 1/2 red onion thinly sliced
- 1/2 pumpkin deseed, peeled and diced
- 1 handful hazelnuts
- 100 grams pomegranate seeds
- extra virgin olive oil
- salt
- black pepper
- 2 tablespoon tahin sauce
- 3 tablespoons water
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/2 lemon juiced
- salt & black pepper
-
Preheat the oven to 200ºC
-
Place the diced pumpkin and sliced onion in a baking tray, lined with parchment paper. Drizzle with olive oil and sprinkle with salt and pepper.
Roast until golden, about 20 minutes.
-
Make the dressing by placing all ingredients in a jar and give it a good shake.
-
Place the kale in a large bowl, drizzle with the dressing and massage the leaves so they get soften.
Add the roasted pumpkin and onion, pomegranates and hazelnuts.
Serve.