Description
A nourishing autumn salad packed with roasted pumpkin, hearty kale, crunchy nuts, and sweet dried cranberries, tossed in a maple Dijon vinaigrette. This wholesome vegan dish is perfect as a main course or side, offering a delightful combination of textures and seasonal flavors.
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 Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for roasting the pumpkin.
- Roast Pumpkin: Toss the peeled and cubed pumpkin with olive oil, smoked paprika if using, salt, and black pepper. Spread out on the baking sheet and roast for 25–30 minutes, flipping halfway through, until the pumpkin is tender and golden brown.
- Massage Kale: While the pumpkin roasts, massage the chopped kale with a drizzle of olive oil and a pinch of salt for 2–3 minutes until it softens and becomes more palatable.
- Prepare Dressing: In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, lemon juice, salt, and pepper until the mixture is smooth and emulsified.
- Assemble Salad: In a large bowl, combine the softened kale, roasted pumpkin, dried cranberries, toasted pecans or walnuts, pumpkin seeds, and thinly sliced red onion.
- Toss and Serve: Drizzle the salad with the prepared maple Dijon vinaigrette, toss gently to coat all ingredients evenly, and 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
