Roasted Pumpkin And Kale Salad Recipe

When the leaves start to fall and the air turns crisp, there’s nothing I crave more than this cozy roasted pumpkin and kale salad—it’s like autumn in a bowl, complete with cinnamon-spiced pumpkins and a zesty kale massage.

This Roasted Pumpkin and Kale Salad is a love letter to fall flavors and textures. Nourishing and delicious, it combines roasted pumpkin and kale—two culinary cornerstones of the season—with toasted pumpkin seeds, dried cranberries, and the optional addition of creamy feta cheese.

A drizzle of balsamic vinaigrette brings the whole dish together. Kale is more than a co-star in this dish.

It is downright kicky with flavor, thanks to roasting. Pumpkin and kale in one hearty fall salad?

Yes, indeed.

Roasted Pumpkin And Kale Salad Recipe Ingredients

• Pumpkin: Rich in fiber and antioxidants, adds sweetness and a creamy texture.
• Kale: Nutrient-dense, high in vitamins K and C, and provides a satisfying crunch.
• Olive Oil: Heart-healthy fat that enhances flavors and aids in nutrient absorption.
• Cinnamon: Aromatic spice that adds warmth and natural sweetness.
• Dried Cranberries: Provides a chewy texture and a hint of tart sweetness.
• Pumpkin Seeds: Rich in protein and magnesium, adds a nutty crunch.
• Balsamic Vinaigrette: Adds a tangy and sweet flavor profile, balancing the salad.

Roasted Pumpkin And Kale Salad Recipe Ingredient Quantities

• 1 small pumpkin, peeled and cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 teaspoon ground cinnamon
• Salt and pepper to taste
• 1 bunch of kale, thick stems removed and leaves chopped
• 1 tablespoon lemon juice
• 1/4 cup dried cranberries
• 1/4 cup toasted pumpkin seeds
• 1/4 cup crumbled feta cheese (optional)
• 2 tablespoons balsamic vinaigrette

How to Make this Roasted Pumpkin And Kale Salad Recipe

1. Set your oven to 400°F (200°C) before you bake. While the oven gets up to temperature, line a baking sheet with parchment paper. You can also use a silicone baking mat, though parchment paper is my preferred option.

2. In a big bowl, mix the pumpkin chunks with olive oil, ground cinnamon, salt, and pepper until well combined.

3. Arrange the pumpkin cubes in a single layer on the prepared baking sheet and roast for 25-30 minutes, or until they’re tender and lightly browned.

4. As the pumpkin roasts, ready the kale by placing it in a big bowl. Pour in some lemon juice, and then give the leaves a good rubdown—nothing too rough, just enough to get the massageee to tenderize state. The kale will be nice and ready by the time you need it.

5. After the pumpkin has been roasted, allow it to cool for a moment before mixing it with the kale.

6. Include the salad’s dried cranberries, toasted pumpkin seeds, and crumbled feta cheese (if using) as part of the list.

7. Sprinkle a little balsamic vinaigrette over the whole thing and give it a light toss to combine. You don’t want to toss it too much, or everything will fall apart; you want more of a light stir.

8. Season according to taste. If you need more and/or different seasoning, add whatever it takes to make the dish taste right to you. That might mean using more salt and/or pepper. It might mean using some or all of these seasonings in the proportions given or changing the proportions. It also might mean using something else entirely or using nothing at all. Here are some ideas that are good to keep in mind while you’re making seasoning-for-tasting decisions.

9. Move the salad to a platter or to individual bowls in which it can be served.

10. Delicious, roasted pumpkin, and kale salad. Enjoy immediately.

Roasted Pumpkin And Kale Salad Recipe Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper or silicone baking mat
4. Large bowl (for mixing pumpkin)
5. Large bowl (for massaging kale)
6. Measuring spoons
7. Knife
8. Cutting board
9. Mixing spoon or spatula
10. Tongs (optional, for tossing salad)
11. Serving platter or individual bowls

FAQ

• Can I use a different type of squash instead of pumpkin?Indeed, if you cannot find pumpkin, you may use butternut squash or sweet potatoes as a substitute.
• How do I toast pumpkin seeds?Toasting pumpkin seeds is easy. Just spread them on a baking sheet, pop them in a 350°F (175°C) oven, and let them toast for about 10 minutes. When they’re done, they should be lightly browned and crunchy. Ingredients:
  • Pumpkin seeds
  • Salt
  • Olive oil
• Is it necessary to peel the pumpkin?Yes, it is optimal to remove the pumpkin skin to evade any fibrous mouthfeel in the salad.
• Can I use another type of cheese instead of feta?Definitely, goat cheese or blue cheese makes for a good substitute if you’re partial to a different flavor.
• How far in advance can I prepare this salad?The pumpkin can be roasted and the seeds toasted a day beforehand. Simply put, the salad should be put together just before serving to ensure the best flavor and the freshest taste.
• What can I use instead of balsamic vinaigrette?If you like a taste that is lighter, you can use a simple dressing of lemon and olive oil.
• Is this salad suitable for vegans?To make this dish suitable for vegans, just eliminate the feta cheese or substitute it with a vegan cheese option.

Roasted Pumpkin And Kale Salad Recipe Substitutions and Variations

1 tablespoon of maple syrup or honey plus 1 teaspoon of ground cinnamon
Spinach or arugula, for 1 bunch of kale
1/4 cup toasted pumpkin seeds
1/4 cup chopped nuts (such as walnuts or pecans)
Ingredients that have a different ingredientNAME in flavorful ways.
1/4 cup toasted pumpkin seeds.
And another cup with nuts.
Chopped nuts (such as walnuts or pecans) for 1/4 cup toasted pumpkin seeds.
Substitute 1/4 cup crumbled goat cheese or vegan cheese for the feta.
For 2 tablespoons of balsamic vinaigrette: red wine vinegar or apple cider vinegar.

Pro Tips

1. Roast the Pumpkin Evenly To ensure even cooking, make sure the pumpkin cubes are cut to approximately the same size. Spacing them out on the baking sheet will allow hot air to circulate, helping them brown more evenly.

2. Massage the Kale Massaging the kale with lemon juice not only tenderizes it but also helps reduce its bitterness. Massage the kale until it becomes a darker shade of green and feels softer to the touch.

3. Enhance the Flavors Consider adding a sprinkle of nutmeg or a dash of smoked paprika to the pumpkin before roasting for an extra layer of flavor that complements the cinnamon well.

4. Optimize Texture For an even crunchier texture, toast the pumpkin seeds on a separate baking sheet in the oven for the last 5-7 minutes of the pumpkin’s roasting time. This will enhance their nuttiness and crunch.

5. Balsamic Vinaigrette Adjustment Customize the vinaigrette to your preference by adding a bit of honey or maple syrup for sweetness, or a teaspoon of dijon mustard for tang, before drizzling it over the salad. Adjusting the balance of sweet and tangy flavors can elevate the overall taste of the salad.