Kale Pumpkin Salad with Feta and Pesto Dressing

Easy-to-make, fast, healthy and delicious salad packed with fall flavors. Perfect seasonal salad!

Ingredients

• 1/2 medium-sized Hokkaido pumpkin (Red kuri squash)
• 1 tablespoon olive oil
• black pepper
• salt
• 1 bundle curly-leaf kale
• 100 grams or 3.5 oz Greek feta cheese
• 20 dried black olives
• 3 tablespoons pumpkin seeds For the pesto dressing:
• 1 clove garlic
• 70 grams or 1 cup kale leaves, chopped
• 20 grams or 1/6 cup pumpkin seeds
• 25 grams or 1/8 cup grated parmesan cheese
• 1 tablespoon pumpkin oil
• 5-6 tablespoons olive oil
• salt
• black pepper

Instructions

1. Preheat the oven to 180 ºC or 350 ºF. Remove seeds from pumpkin and dice one half with a sharp knife. Put the pumpkin dices in a baking dish, sprinkle with olive oil, salt and black pepper and roast for 20-25 minutes. It should not be too soft.

2. Meanwhile, wash and dry kale leaves with a kitchen towel. Remove the ribs with kitchen scissors. Roughly chop kale and transfer to a bowl. Sprinkle with 1-2 pinches of salt. Knead kale for a minute until it's soft and dark.

3. Dice Greek feta cheese in small cubes and add to the bowl together with black olives (remove stones if necessary). Make the pesto dressing: combine roughly chopped garlic, chopped kale leaves, pumpkin seeds, grated parmesan, pumpkin oil, olive oil, salt and black pepper and blend until smooth with an immersion blender or food processor. Add more oil for the more liquid consistency.

Check the full recipe here: Kale Pumpkin Salad with Feta and Pesto Dressing

bon appetit