Recipe

PUMPKIN KALE SALAD ⠀

Thumbnail | Link




PUMPKIN KALE SALAD ⠀

⁣+ GLUTEN FREE ⠀⠀⠀⠀
+ SOY FREE⠀⠀⠀⠀
+ OIL FREE ⠀⠀
+ REFINED SUGAR FREE ⠀⠀⠀⠀
+ MEDICAL MEDIUM FRIENDLY

Salad:⠀
1 bunch kale, roughly chopped ⠀
1 cup cherry tomatoes, cut in half ⠀
1/2 head broccoli, florets ⠀
1 cup of pumpkin, cubed ⠀
1/2 spring onions, chopped ⠀
1/2 red onion, finely sliced ⠀
6 asparagus stalks, chopped ⠀
1/2 alfalfa sprouts ⠀

Dressing:⠀
3 cherry tomatoes ⠀
1/2 fresh chilli ⠀
1 garlic clove, minced ⠀
1/2 cup fresh dill ⠀
3 medjool dates⠀
1/4 tsp salt ⠀


Instructions:⠀

Preheat the oven to 400/200C. Line a baking sheet with parchment paper.⠀⠀

Place the cubed pumpkin for about 35-45 minutes in the oven or until golden.⠀

Rinse all vegetables and cut into shapes as listed in ingredients section. ⠀

Now place the kale and the broccoli on a second baking sheet for about 10-15 min in the oven. You might need to remove the kale first, because it can get crispy very quick.⠀

Place all vegetables for the salad in a big bowl and set aside.⠀

Now, to make the dressing, add all ingredients to a blender and blend until smooth.⠀

Add the dressing to the bowl and toss it well. Transfer the salad into salad bowls.⠀

Sprinkle some love on top, take a deep breath and enjoy ✨🌻