Kale Pumpkin Salad - Ieke Booij

	Dinner Gluten-Free Lunch
Kale Pumpkin Salad

persons: 1

prep time: 5 minutes

cooks in: 40 minutes

difficulty: supereasy

On today’s menu: Pumpkin kale salad! Pumpkin is a vegetable that you can use in many ways. Roasted in the oven, mashed, in your breakfast, in baking dishes and so on.

Some facts about this vegetable: Pumpkin is low in calories and high in fibres. Ideal for healthy eating. The fibres make sure you are well-filled and help to keep your bowels healthy. Also, pumpkin contains a lot of iron, calcium, vitamin C and E.

Ingredients

75 g	kale
100 g	cherry tomatoes
1	pumpkin
50 g	raw cashewnuts
1/2	lemon
1/2 tbsp	mustard
1/2 tbsp	nutritional yeast
3 tbsp	plant-based milk
1 tbsp	vegan coconut yoghurt
pinch	salt and pepper
2 tbsp	pomegranate seeds
pinch	ginger powder, powdered paprika and cinnamon

How to make

1	Wash the kale and drain. Cut the cherry tomatoes.
2	Wash the pumpkin (peeling is not necessary) and cut it into cubes. Place the cubes on a baking tray with baking paper and sprinkle with a pinch of salt, and a pinch of ginger powder, cinnamon and paprika. Bake the pumpkin in the oven for about 35-40 minutes at 180 degrees until it is cooked and slightly crunchy. Then let it cool down. (Use about 100 g of pumpkin in this salad. You can keep the pumpkin cubes in an airtight container in the fridge)
3	Mix the ingredienst for the dressing in a blender or food processor until creamy. Is your dressing too thick? Add a little extra water or almond milk.
4	Put the kale in a salad bowl and pour in the dressing and pomegranate seeds. Sprinkle the cherry tomatoes and pumpkin on top.

calories: 455 (23%)	fat: 28g (35%)	saturates: 5g (23%)	sugars: 7g (14%)
salt: 417mg (70%)	protein: 21g (36%)	carbs: 33g (66%)	fibre: 7g (23%)