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Maple Pumpkin, Kale and Feta Salad

Posted By Helen Jackson On February 27, 2014 @ 11:29 am In Recipes,Vegetable Recipes,Vegetarian Recipes | 4 Comments

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.

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