Roasted Kale Salad with Spiced Roasted Pumpkin – Why is This Hearty Salad Perfect for This Season?
Do you also sometimes feel hungry and want to eat something substantial but not heavy? If yes, then this Roasted Kale Salad with Spiced Roasted Pumpkin comes in very handy. I love salads, but many of them don’t keep you feeling full for a long time. Sometimes it is because of the low-calorie ingredients. But I have a hunch that sometimes it is because salads are… cold. Somehow even a small portion of hot or warm food sates me more than a big salad.
But evidently, there are plenty of occasions when having a light salad is just a perfect solution. Like on hot summer days when our appetite is smaller than usual. Or when we organise a buffet. Then it works better to have more light dishes people can enjoy over time than a few heavy choices.
However the season we are having now calls for something slightly more filling and comforting. Usually, at this time of the year, the weather still hasn’t decided if it is in winter or summer mode. That’s why this warm Roasted Kale Salad is perfect. It will keep you happy on a day you feel like sunbathing because it is pretty light and refreshing thanks to the pomegranate. But it will also satisfy you when it is so cold you consider wearing gloves because it can be served warm and it includes squash coated with warming spices.
Roasted Kale Salad with Spiced Roasted Pumpkin – a Hearty and Healthy and Warm Salad
Of course, I should also mention that this Roasted Kale Salad with Spiced Roasted Pumpkin will make you happier on a gloomy day because it is so colourful. But most importantly, it is delicious! The mentioned earlier squash and raisins give it a slightly sweet flavour that balanced with the pomegranate and the balsamic dressing. And last but not least – the salad is packed with goodness thanks to the kale, pumpkin seeds and pomegranate. Can you resist any longer?
Put the squash cubes on a big baking tray; sprinkle with nutmeg, cayenne pepper, seasoning, 2 tbsp olive oil and stir very well with your hands to cover the cubes in the spices.
Put in the oven for 20 minutes.
Take the tray out from the oven, stir the butternut squash cubes and push them to one side, leaving a third of the tray empty; place the kale there and put the tray back to the oven for 10 minutes. Stir the kale at least twice during that time to make sure all the pieces are crispy but not burnt.
Soak the raisins in hot water for 10 minutes, drain.
Make the dressing by mixing 4 tbsp olive oil with the crema di balsamico and the pomegranate juice.
Put in the big salad bowl the roasted squash and kale, add the raisins, pomegranate and pumpkin seeds, pour the dressing on top and gently stir.
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Hi, I am Agnieszka, and I am passionate about delicious but healthy food. Many healthy dishes are bland and uninteresting. I reject this. So I created my blog Tastes of Health to share my yummy recipes for healthier (often plant-based and gluten-free) versions of family favourites.
I look forward to receiving your feedback after you try them.