Prep Time10 minsCook Time30 minsTotal Time40 minsYields3 Servings

This is my favourite simple go-to salad which I've been enjoying for many years. It is perfect accompanied with your choice of protein (salmon and chicken are my favourite, or try tempeh for a plant-based protein). I often make extra so I can enjoy it for lunch the following day.

Ingredients:

 1/2 pumpkin, cut into 2cm cubes
 6 cups kale, stems removed
 1 ripe avocado, cubed
 1/4 cup pumpkin seeds
 Pinch himalayan salt
 1 tsp Pinch himalayan salt
Tahini Dressing
 2 tbsp tahini
 1/2 squeeze lemon
 1 tbsp olive oil
 1 tbsp water
 Pinch himalayan salt
 1-2 chopped garlic cloves (optional)

Method:

1

Preheat oven to 200ºC. Place pumpkin on baking tray and drizzle with olive oil, salt and tumeric . Toss together roughly and place in the oven for about 25-30 minutes.

2

Wash kale and then tear small pieces off the stems, discarding the stems. Lightly steam the kale leave for 5 minutes to soften them. Add kale, pumpkin, avocado, pumpkin seeds into a bowl.

3

Combine all dressing ingredients together. Drizzle over salad, toss salad around and serve.

Note: I like my dressing a little thicker so often add extra tahini, if you prefer it thinner add a couple more splashes of olive oil or water. 

Ingredients

 1/2 pumpkin, cut into 2cm cubes
 6 cups kale, stems removed
 1 ripe avocado, cubed
 1/4 cup pumpkin seeds
 Pinch himalayan salt
 1 tsp Pinch himalayan salt
Tahini Dressing
 2 tbsp tahini
 1/2 squeeze lemon
 1 tbsp olive oil
 1 tbsp water
 Pinch himalayan salt
 1-2 chopped garlic cloves (optional)

Directions

1

Preheat oven to 200ºC. Place pumpkin on baking tray and drizzle with olive oil, salt and tumeric . Toss together roughly and place in the oven for about 25-30 minutes.

2

Wash kale and then tear small pieces off the stems, discarding the stems. Lightly steam the kale leave for 5 minutes to soften them. Add kale, pumpkin, avocado, pumpkin seeds into a bowl.

3

Combine all dressing ingredients together. Drizzle over salad, toss salad around and serve.

Note: I like my dressing a little thicker so often add extra tahini, if you prefer it thinner add a couple more splashes of olive oil or water. 

Pumpkin Kale Salad With Tahini Dressing