Description
A nourishing autumn salad packed with roasted pumpkin, hearty kale, crunchy nuts, and sweet dried cranberries, tossed in a maple Dijon vinaigrette. A wholesome vegan dish perfect as a main or side.
Ingredients
For the Salad:
- 4 cups kale, stems removed and leaves chopped
- 2 cups pumpkin, peeled and cubed
- 1 tbsp olive oil
- ½ tsp smoked paprika (optional)
- Salt and black pepper, to taste
- ½ cup dried cranberries
- ⅓ cup toasted pecans or walnuts
- ¼ cup pumpkin seeds (pepitas)
- ½ small red onion, thinly sliced
For the Maple Dijon Vinaigrette:
- 3 tbsp olive oil
- 1 ½ tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tbsp maple syrup
- 1 tsp lemon juice
- Salt and pepper, to taste
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Massage chopped kale with a drizzle of olive oil and a pinch of salt for 2–3 minutes until softened.
- In a small bowl, whisk together olive oil, apple cider vinegar, Dijon, maple syrup, lemon juice, salt, and pepper until smooth.
- Assemble salad: in a large bowl, combine kale, roasted pumpkin, cranberries, pecans, pumpkin seeds, and red onion.
- Drizzle with vinaigrette, toss gently, and serve.
Toss pumpkin cubes with olive oil, paprika, salt, and pepper. Roast for 25–30 minutes, flipping halfway, until tender and golden.
Notes
- Substitute butternut squash if pumpkin isn’t available.
- Add cooked quinoa for extra protein and fiber.
- Dressing keeps in the fridge for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad / Side Dish / Main Course
- Method: Roasted + Assembled
- Cuisine: American
Nutrition
- Calories: 260
- Sugar: 14g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
