ROASTED PUMPKIN, WALNUT & KALE SALAD

You have just found your new favourite salad recipe!

This fresh and easy salad makes a tasty meal on its own or a nice side dish to any main. Bursting with delicious orange flavours, featuring our Blood Orange Fig Dressing.

Recipe by Daen's Kitchen.

INGREDIENTS

  • 4 tbsp Blood Orange Fig Dressing

  • ½ pumpkin sliced into wedges and skin removed

  • ½ tsp cumin

  • ½ tsp cinnamon

  • 1 tbsp Virgin Olive Oil

  • 1 ½ tbsp Blossom Honey

  • 1 bunch kale

  • 1 pomegranate seeds

  • ½ cup walnuts

  • 50g goats cheese

  • Flakey sea salt and freshly cracked pepper

Method

  1. Preheat the oven to 220 degrees celsius.
  2. Place the pumpkin onto a pre lined baking tray and sprinkle the cumin and cinnamon powder and a pinch of salt and pepper all over. Drizzle with the honey and olive oil and massage into the pumpkin. Roast for 20 - 25 minutes until soft and slightly caramalised.
  3. In a large bowl, add the kale and drizzle with 3 tbsp of Rich Glen's Blood Orange Fig dressing. Massage the dressing into the kale and leave to sit for 5 minutes.
  4. Add the roasted pumpkin, pomegranate seeds, walnuts and goats cheese to the bowl with the kale. Finish off by drizzling 1 tbsp of the dressing and all over. Serve immediately.

 Blood Orange Fig Dressing