Fall flavors come together in this Fall Pumpkin Salad. Roasted pumpkin, walnuts and cranberries atop a bed of kale—a healthy lunch that’s good for you too!
Ahhh Wednesday. We’re half way through! Though I have nothing overly excited planned for the weekend, it’s still always something to look forward to.
Since I opted to be oh so serious yesterday, we’re going to keep things light today. For the third day of Pumpkin Week, I knew I wanted to create a healthy—like, healthier than raw pumpkin bars healthy—salad recipe. I recall browsing Pinterest and finding a handful of “pumpkin” recipes that were actually squash recipes. This salad does in fact have PUMPKIN on it. Truth be told, I’d never eaten pumpkin before, but let me tell you it is goooooooood!
Oh and I’m not talking about pumpkin puree or canned pumpkin, because I’ve obviously eaten that. I’m talking cutting a pumpkin into cute little squares, chopping the skin off and then roasting it. In this case, I should add “and covering the pumpkin in cinnamon and coconut sugar”, because that seems to be a trend. Quite possibly the best trend ever, I might add.
I’ve said it before and I’ll say it again—I love kale. Buuuut I gotta say, I tend to prefer cooked kale over raw kale the majority of the time. On the occasions when I do opt for raw kale, I need to make sure it’s covered with delicious toppings and a dressing. This salad dressing in particular is made from olive oil, syrup, honey and cinnamon…..SO WEIRD. Like, I felt weird pouring syrup on my kale. I’m Buddy the Elf…….
Ok but in all seriousness, don’t knock it ’til ya try it. This is a fall flavor inspired recipe, and when my brain thinks of fall it thinks pumpkin+cinnamon+apple+walnuts and apparently kale.
I’m going to explain the pumpkin prepping part a bit better because I wasn’t super sure what I was doing until it was doing it. You’ll want to cut the pumpkin—a small sugar pumpkin—into 1” thick strips. This recipe calls for 1 cup of pumpkin, which equals around 4 strips. After they are cut, remove the seeds and any of the excess pulp from the one side of the strip, and then carefully cut off the skin. You should be left with the rind of the pumpkin and, truth be told, it should look a lot like squash. Lastly, you’ll cut the strips into bite-size cubes before roasting.
THAT’S IT. Oh yeah—then you cover the pumpkin cubes with coconut oil, sugar and cinnamon. Nooooooow that’s it!
I hope you love this recipe and I hope you find that dousing your kale in strange but good fall dressing is an excellent way to enjoy raw kale. Trust me, it is.Print
Fall Pumpkin Salad
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 2 1x
- 4 cups kale, stems removed
- 1 cup chopped pumpkin, skin, pulp and seeds removed (but save the seeds)
- 2 tbsp coconut oil
- 1 tsp coconut sugar
- 1/4 tsp cinnamon
- 1/4 cup walnuts
- 1/4 cup feta cheese
- 2 tbsp dried cranberries
- 1/4 cup pumpkin seeds, rinsed and patted dry
- 1 tbsp olive oil
- 1 tbsp organic maple syrup
- 1 tsp honey
- 1/2 tsp cinnamon
- Preheat oven to 400°.
- Add kale, walnuts, cheese, and cranberries to a bowl and set aside.
- Place pumpkin seeds [from the pumpkin] on a baking sheet and place in oven; bake for approximately 5-8 minutes.
- Heat coconut oil over medium-high heat in a large skillet; add chopped pumpkin, coconut sugar and cinnamon and stir so that pumpkin is covered; continue this for approximately 5 minutes until pumpkin is soft.
- Add roasted pumpkin and pumpkin seeds to kale bowl.
- For the dressing: whisk ingredients together in a bowl and pour overtop of salad.
Q: Kale: raw or cooked? Ever eaten pumpkin (not puree)?