Description
A nourishing autumn salad packed with roasted pumpkin, hearty kale, crunchy nuts, and sweet dried cranberries, tossed in a maple Dijon vinaigrette. A wholesome vegan dish perfect as a main or side.
Ingredients
For the Salad:
- 4 cups kale, stems removed and leaves chopped
- 2 cups pumpkin, peeled and cubed
- 1 tbsp olive oil
- ½ tsp smoked paprika (optional)
- Salt and black pepper, to taste
- ½ cup dried cranberries
- ⅓ cup toasted pecans or walnuts
- ¼ cup pumpkin seeds (pepitas)
- ½ small red onion, thinly sliced
For the Maple Dijon Vinaigrette:
- 3 tbsp olive oil
- 1 ½ tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tbsp maple syrup
- 1 tsp lemon juice
- Salt and pepper, to taste
Instructions
- Preheat and Prepare Pumpkin: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Toss pumpkin cubes with olive oil, smoked paprika, salt, and black pepper. Spread in a single layer on the baking sheet.
- Roast Pumpkin: Roast the pumpkin for 25–30 minutes, flipping halfway through, until the cubes are tender and golden brown.
- Massage Kale: While pumpkin roasts, place chopped kale in a large bowl. Drizzle with a little olive oil and sprinkle with a pinch of salt. Massage the kale for 2–3 minutes until softened and slightly wilted.
- Make Vinaigrette: In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, lemon juice, salt, and pepper until emulsified and smooth.
- Assemble Salad: Add the roasted pumpkin, dried cranberries, toasted pecans or walnuts, pumpkin seeds, and thinly sliced red onion to the bowl with the kale.
- Dress and Serve: Drizzle the salad with the maple Dijon vinaigrette. Toss gently to combine all ingredients well. Serve immediately or chilled.
Notes
- Substitute butternut squash if pumpkin isn’t available.
- Add cooked quinoa for extra protein and fiber.
- Dressing keeps in the fridge for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
