Ingredients
- 1 small Hokkaido pumpkin, seeded and cut into 12 wedges (max 1 kg)
- 2 tablespoons extra-virgin olive oil, divided
- 2 teaspoons coriander seeds, coarsely ground with a mortar and pestle
- 1/2 teaspoon sea salt, divided
- freshly ground black pepper
- 3 tablespoons organic dried cranberries
- 3 tablespoons red wine vinegar (good quality)
- 2 teaspoons brown sugar (I like Gepa Organic raw cane sugar Mascobado)
- 1 teaspoon mustard seeds
- 1 small red onion, thinly sliced
- 2 tablespoons fresh lemon juice
- 1 bunch Tuscan kale (also known as lacinato kale), center stems removed and chopped
- 2 tablespoons pumpkin seeds, toasted
- 75-100 g feta cheese, crumbled
Instructions
- Preheat oven to 375°F / 190°C and line a baking sheet with parchment paper (optional).
- In a large bowl, combine the pumpkin wedges, 1 tablespoon olive oil, coriander seeds, a good grind of ground pepper, and 1/4 teaspoon salt; toss gently with your hands until evenly coated. Spread in a single layer on a baking sheet.
- Bake for 25 minutes or until pumpkin is tender and lightly browned.
- Meanwhile, add the cranberries, vinegar, sugar, mustard seeds, and 1/8 teaspoon salt to a small skillet. Bring to a simmer over medium heat. Then remove from the heat and let stand for 15 minutes. (If any liquid is still remaining, then drain).
- In a large bowl, add the kale, remaining 1 tablespoon olive oil, lemon juice and 1/8 teaspoon salt. Using your fingers, rub the dressing into the kale leaves, until well coated, then transfer to a large serving platter. Top with the pumpkin wedges and red onion. Then sprinkle with the pumpkin seeds, cranberries and crumbled feta.
- Enjoy!
Nutrition
Notes
- I like the taste of red onions as they are, however you can tone down their strong taste by soaking the sliced onions in ice water for 10-20 minutes before adding them to the salad.
- Tuscan kale (also called Lacinto kale) taste slightly sweeter than curly kale leaves, and it also more tender making it perfect for salads. Look for it at your local farmers market.
- I've made this a few different ways now and am not sure which version I like best. The other way I make this is to skip the fancy soaked cranberries and simply toss the Tuscan kale with a dressing made with 1 1/2 teaspoons Dijon mustard, 1 tablespoon red wine vinegar or apple cider vinegar, and 2 1/2 tablespoons olive oil (add some honey or maple syrup if you like sweeter). Then serve with chopped dried cranberries or pomegranate seeds.