{"id":63351,"date":"2020-09-16T16:00:21","date_gmt":"2020-09-16T14:00:21","guid":{"rendered":"https:\/\/ellerepublic.de\/?p=63351"},"modified":"2020-09-16T15:53:31","modified_gmt":"2020-09-16T13:53:31","slug":"pumpkin-with-tuscan-kale-salad","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/pumpkin-with-tuscan-kale-salad\/","title":{"rendered":"Roasted Pumpkin and Tuscan Kale Salad with Goat Cheese and Candied Walnuts"},"content":{"rendered":"

This Hokkaido pumpkin and Tuscan kale salad is a delicious combination of textures and flavours \u2014 sweet, tart, crunchy and creamy. Pumpkin and kale in a lemony sumac dressing and tossed with honey-toasted walnuts and pumpkin seeds as well as crumbled goat cheese. For a splash of color and even more flavor, there are also late summer red currants or sweet-tart pomegranate seeds. This dish makes a healthy side dish or even a light meal.<\/p>\n

\"Schwarzkohl,<\/a>
Tuscan Kale<\/figcaption><\/figure>\n

Massaging raw Tuscan kale to get it salad ready<\/h2>\n

Tuscan kale (also called Lacinato kale, Palmkohl) is my favorite variety of kale and it can be found popping up at local farmers markets even in late summer. It\u2019s fantastic in salads. All it needs is a little massage with a drizzle of olive oil (or squeeze of lemon juice) and pinch of salt. Just rub the kale leaves together between your fingers, until they JUST start to wilt. This takes all of two minutes (longer if using traditional curly kale). The result:<\/strong> perfectly tender leaves without having to cook them.<\/p>\n

\"Roasted<\/a>
\nMore tips for preparing this pumpkin and kale salad<\/h2>\n