Roasted Pumpkin & Kale Warm Salad

A fiber-rich and nutrient-packed salad featuring kale, quinoa, butternut squash, butter beans, and a variety of delicious toppings. This salad is bursting with flavors and textures, making it a new favorite.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 400 degrees F (200 C).

Step 2

Mix the paprika, cumin, and garlic powder together.

Step 3

Mix the quinoa with ½ tbsp olive oil and 0.5 tbsp spice mix. Place on a baking sheet. Cook for 25 minutes, stirring halfway through.

Step 4

Add the butternut squash, leek and butter beans to a baking tray and combine with 1.5 tbsp EVOO and 1 tbsp spice mix. Cook in the oven for 20 minutes

Step 5

Wash and remove the hard stem from the kale. Add to a mixing bowl with a pinch of salt. Massage for a couple of minutes to “break” the kale. You’ll notice a change of texture and a darker colour when it’s ready.

Step 6

Combine maple syrup, lemon juice, water and tahini until perfectly smooth (you can use a blender).

Step 7

In a large bowl, combine the kale, cucumber, parsley, raisin, shallot, pine nuts, roasted veg, beans, avocado and quinoa. Drizzle the dressing. Adjust salt to taste and enjoy!

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