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–+ servings
Warm pumpkin and kale vegan salad served in a large ceramic bowl, on a scenic recipe table with dressing on the side
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Cook Time45 mins
Prep Time15 mins
Servings2 people

Ingredients

For the salad
  • 1/2 bunch kale
  • 1 cup quinoa (cooked)
  • 2 cups pumpkin or butternut squash (diced)
  • 1 leek (diced into 1cm rounds)
  • 1 1/2 cups butter beans
  • 1/2 avocado (diced)
  • 1 cucumber (diced)
  • 2 tbsp extra virgin olive oil
  • 1/2 tbsp paprika
  • 1/2 tbsp cumin
  • 1/2 tbsp garlic powder
  • 1 shallot (diced)
  • 2 tbsp raisins
  • 2 tbsp roasted pinenuts
  • salt (to taste)
For the dressing
  • 2 tbsp maple syrup
  • 4 tbsp lemon juice
  • 2 tbsp tahini
  • 3 tbsp water

Instructions

  • Preheat the oven to 400 degrees F (200 C).
  • Mix the paprika, cumin, and garlic powder together.
  • Mix the quinoa with ½ tbsp olive oil and 0.5 tbsp spice mix. Place on a baking sheet. Cook for 25 minutes, stirring halfway through.
  • Add the butternut squash, leek and butter beans to a baking tray and combine with 1.5 tbsp extra virgin olive oil and 1 tbsp spice mix. Cook in the oven for 20 minutes
  • Wash and remove the hard stem from the kale. Add to a mixing bowl with a pinch of salt. Massage for a couple of minutes to “break” the kale. You’ll notice a change of texture and a darker colour when it’s ready.
  • Combine maple syrup, lemon juice, water and tahini until perfectly smooth (you can use a blender).
  • In a large bowl, combine the kale, cucumber, parsley, raisin, shallot, pine nuts, roasted veg, beans, avocado and quinoa. Drizzle the dressing. Adjust salt to taste and enjoy!