pumpkin, kale & quinoa salad

category: salads

This salad is absolutely delicious. I know what you’re thinking… “kale?? Gross, no thanks”. Hear me out. There is so much flavour, texture and colour. You will not be thinking “kale is spinach’s bitter cousin”, you’ll be thinking “wow, kale can actually taste nice”. How can you make kale taste nice? To start with, you’ve gotta give it a massage. Get some extra virgin olive oil (avocado oil works too) and just rub it for a minute or so. Make sure the kale is well coated.

There is saltiness from the quinoa, there is sweetness from the pumpkin, creaminess from the goat’s cheese, crunch from the kale and walnuts, and zest from the dressing. A pretty satisfying dish.

I would recommend that if you want to make this ahead of time, keep all the components separate and then assemble when it comes time to serving. You could serve this as a side, or add some chicken and make it a whole meal.

makes 2

Ingredients

  • 300g pumpkin, diced
  • 1/2 cup quinoa
  • 1 cup chicken stock (veggie stock works too)
  • Juice of 1 orange
  • Juice of 1 lime
  • 1/4 tsp cinnamon
  • 1/4 clove garlic, grated
  • 1 packet kale salad mix (i like the Coles Organic Vegetables Kale Mix)
  • 1 tsp extra virgin olive oil/avocado oil
  • 50g goats cheese, crumbled (feta also works)
  • Handful of walnuts, chopped

Method

  1. Preheat the oven to 180 degrees Celsius. Add the pumpkin to the oven and bake for 20-20 minutes, or until the pumpkin is baked to your liking.
  2. Add the stock and quinoa to a saucepan and cook over medium head. Cook for 7 minutes. The stock should be evaporated and the quinoa should unfurl.
  3. Add the orange and lime juice, cinnamon and garlic to a small jar and shake to incorporate.
  4. Add the kale to a bowl and massage with the oil for a minute or so.
  5. Add the pumpkin, quinoa, goats cheese, and walnuts to the bowl, and then top with dressing.
  6. Serve immediately.

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