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Yield: 4
Ingredients
- 600g pumpkin
- 1/2 cup walnut halves or quarters
- 2 tablespoons maple syrup
- 3 large handfuls finely chopped kale
- 100g feta, finely crumbled
- extra virgin olive oil
Method
Preheat the oven to 190 C.
Chop the pumpkin into rough chunks approximately 2-3 cm in diameter.
Toss the pumpkin with a little olive oil, season with salt and pepper and roast for 25 minutes until almost tender. Add the walnuts to the pan and return to the oven for 5 minutes, then drizzle over the the maple syrup and then cook a further 5 minutes until the pumpkin starts to caramelise.
Remove the pan from the oven and add the kale to the pan, toss to combine and then set aside for a few minutes, allowing the kale to wilt a little.
Transfer the pumpkin and kale to a salad bowl and sprinkle with walnuts and feta.
Drizzle with a little extra virgin olive oil and serve warm or at room temperature.
This is the second time making the recipe and I absolutely love it! A healthy autumn/winter dish and because of the lukewarm kale and warm squash, filling and yet a warm salad (I am no fan of cold salads in Winter time). Will browse your other recipes! Greetings from Switzerland
I prefer our New Zealand Apple Syrup to maple syrup. Cheaper, tastes better, and supports local industry. The label on one brand describes it as “New Zealand’s answer to maple syrup” and I totally agree.
Helen made the Maple Pumpkin Kale and feta salad it was very yummy, but next time I think I might add some red onion to it
Gayle I add red onion to just about everything – I love the stuff!