Roasted Pumpkin & Kale Warm Salad

Name: Roasted Pumpkin & Kale Warm Salad
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: ½ bunch kale; 1 cup cooked quinoa; 2 cups butternut squash diced; 1 leek diced in 1 cm thick round; 1.5 cups butter beans; 1/2 avocado diced; 1 cucumber diced; 2 tbsp EVOO; ½ tbsp paprika; ½ tbsp cumin; ½ tbsp garlic powder; 1 shallot diced; 2 tbsp raisin; 2 tbsp roasted pinenuts; Salt to taste; 2 tbsp maple syrup; 4 tbsp lemon juice; 2 tbsp tahini; 3 tbsp water

7 steps

Prep:20minCook:45min

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.

Updated at: Thu, 14 Mar 2024 06:03:04 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories1106.9 kcal (55%)

Total Fat35.9 g (51%)

Carbs167.2 g (64%)

Sugars39.4 g (44%)

Protein43.8 g (88%)

Sodium488 mg (24%)

Fiber39.5 g (141%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

0.5 bunchkale

1 cupquinoa

cooked

2 cupsbutternut squash

diced

1leek

diced in 1 cm thick round

1 ½ cupsbutter beans

0.5avocado

diced

1cucumber

diced

2 Tbspevoo

½ Tbsppaprika

½ Tbspcumin

½ Tbspgarlic powder

1shallot

diced

2 Tbspraisin

2 Tbsproasted pinenuts

salt

to taste

2 Tbspmaple syrup

4 Tbsplemon juice

2 Tbsptahini

3 Tbspwater

Instructions

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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