Roasted Pumpkin-And-Baby Kale Salad Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400���F and line a baking sheet with parchment paper.
• STEP 2.Toss the pumpkin cubes with olive oil, salt, and pepper.
• STEP 3.Spread the pumpkin cubes in a single layer on the baking sheet and roast for 20-25 minutes or until tender and slightly caramelized.
• STEP 4.In a large bowl, combine the baby kale, roasted pumpkin, and pumpkin seeds.
• STEP 5.In a separate small bowl, whisk together the balsamic vinegar, olive oil, honey, salt, and pepper to make the dressing.
• STEP 6.Drizzle the dressing over the salad and toss to coat evenly.
• STEP 7.Serve the salad immediately.

Cooking Tips

• You can substitute butternut squash for the pumpkin if desired.
• Add crumbled feta or goat cheese for an extra creamy and tangy element.
• To make it a heartier meal, add grilled chicken or roasted chickpeas.

Storage and Serving

• This salad is best served fresh.
• Leftovers can be stored in the refrigerator for up to 2 days.
• Keep the dressing separate and add it just before serving to prevent the salad from becoming soggy.