Get ready to indulge in a warm salad that’s not just a feast for the eyes but a symphony of flavors! Our Roasted Pumpkin Kale Warm Salad combines the earthy sweetness of roasted pumpkin with the vibrant freshness of kale, all elevated by the crunch of walnuts and the creamy tang of feta cheese. Perfect for cozy evenings or as a standout dish for your next gathering, this recipe is a must-try that will leave your taste buds dancing. With just 45 minutes of your time, you can whip up a delightful dish that’s both nutritious and satisfying. Dive into this recipe and discover how easy it is to create a warm salad that’s bursting with autumnal goodness!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 small pumpkin, cubed
- 4 cups kale, chopped
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1/4 cup feta cheese, crumbled
- 1/4 cup walnuts, chopped
Instructions
- Preheat your oven to 400°F (200°C). This temperature will help to roast the pumpkin and enhance its natural sweetness while making the kale crispy.
- Prepare the pumpkin by cutting it in half, scooping out the seeds, and then cubing the flesh into bite-sized pieces. You should have about 4 cups of cubed pumpkin.
- In a large mixing bowl, combine the cubed pumpkin with 1 tablespoon of olive oil, garlic powder, salt, and pepper. Toss until the pumpkin is evenly coated with the oil and seasonings.
- Spread the seasoned pumpkin cubes in a single layer on a baking sheet lined with parchment paper. Make sure they are not overcrowded to ensure even roasting.
- Roast the pumpkin in the preheated oven for about 20 minutes, or until they are tender and golden brown, stirring halfway through to ensure even cooking.
- While the pumpkin is roasting, prepare the kale. Rinse the kale leaves under cold water and remove the tough stems. Chop the leaves into bite-sized pieces and place them in a large salad bowl.
- In a small skillet, heat the remaining tablespoon of olive oil over medium heat. Add the chopped walnuts and toast them for about 5 minutes, stirring frequently, until they are golden and fragrant. Be careful not to burn them.
- Once the pumpkin is done roasting, remove it from the oven and let it cool slightly before adding it to the bowl with the kale.
- Pour the toasted walnuts over the kale and pumpkin mixture. Crumble the feta cheese on top for added creaminess and flavor.
- Gently toss all the ingredients together until the kale is well mixed with the roasted pumpkin, walnuts, and feta. Adjust seasoning with additional salt and pepper if needed.
- Serve the salad warm, either as a main dish or a side. Enjoy the delightful combination of flavors and textures!
Tips
- Choose the Right Pumpkin: For the best flavor, opt for a small sugar pumpkin or pie pumpkin, which are sweeter and more tender than larger varieties.
- Uniform Cubes: Cut the pumpkin into uniform cubes to ensure even roasting. This way, you’ll achieve that perfect balance of tenderness and caramelization.
- Crispy Kale: To get your kale nice and crispy, make sure it's completely dry after washing. Excess moisture can lead to steaming rather than roasting.
- Toast the Walnuts: Keep an eye on the walnuts while toasting; they can go from perfectly golden to burnt in a matter of seconds. Stir frequently for even toasting.
- Adjust Seasonings: Feel free to customize the seasoning to your taste. A sprinkle of chili flakes can add a delightful kick, while a drizzle of balsamic glaze can enhance the overall flavor.
- Serve Immediately: This salad is best enjoyed warm, so serve it right after tossing the ingredients together to maintain the delightful textures and flavors.
- Make it a Meal: To turn this salad into a more substantial meal, consider adding some cooked quinoa or grilled chicken for extra protein.
Nutrition Facts
Calories: 170kcal
Carbohydrates: g
Protein: 5g
Fat: 14g
Saturated Fat: g
Cholesterol: mg
