Pumpkin is such a rich source of nourishment. It’s so versatile in baking, soups and, in this case, salads! I added some kale for some colour and texture and some citrus to pop out all the flavors!
I’m always divided between autumn and spring. They’re both such beautiful seasons. Both of them are enriched with colours. One says goodbye to summer and the other is saying hello!
Hands down, autumn provides the best produce to create with. Gourds, squashes, apples, persimmons and figs are just to name a few of the beauties that come out during the later months of the year.
There is SO much you can do with pumpkins! Soups, and treats and salads!
Adding pumpkin to my salad was just the ingredient to add some savoury to it!
My daughter cleaned and dried the pumpkin seeds to make some irresistible roasted pumpkin seeds to much on as a snack or you can sprinkle them on your salad. These gourds are just so versatile!
So on to this recipe!
The kale can be switched up to spinach. And the grapefruit can be switched up oranges or figs!
Hope you give it a go! Let me know what you think of it!
Do you love pumpkin as much as I do? Try these:
Here are some more salads you can try:
Autumn Nourish Bowl with Kale and Pumpkin
Equipment
- Oven
Ingredients
Pumpkin dressing
- 1/4 cup olive oil extra virgin
- 1/4 tsp salt
- 1 tbsp grapefruit juice freshly squeezed
- 2 cloves garlic chopped
- 1/4 cup pumpkin puree fresh
- 3 leaves basil
- 1 tbsp maple syrup
Nourish Salad
- 10 leaves kale black or green
- 2 cups pumpkin cooked and chopped
- 1/2 cup pomegranate seeds
- 1/4 cup pumpkin seeds
- 1/2 cup grapefruit cut into squares
- 1/4 cup microgreens
- 1/2 cup edible flowers optional. Violas, blue lotus, calendula
Kale
- 1 tbsp olive oil extra virgin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
Pumpkin
- 1 tbsp olive oil extra virgin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
Instructions
Pumpkin Dressing
- Blend your ingredients for the dressing in a blender. Taste for salt and tang and adjust accordingly!
Kale
- Massage your kale with the ingredients
- bake in the oven at 350F for 10 minutes and set aside
Pumpkin
- Half a pumpkin and bake at 400F for 20 minutes or until crisp but tender enough to put a fork into
- Let it cool slightly
- peel the pumpkin skin and cut your pumpkin into one inch squares.
- Use all of the pumpkin or just 2 cups and massage your ingredients into it
- Cook in the oven for another 5-10 minutes. You can do it along with the kale to save energy/heat.
Salad
- Add all your salad ingredients together in a bowl.
- Drizzle with some dressing and hemp seeds (optional) and enjoy!
Nutrition
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