Kale Salad with Roasted Pumpkin and Goat Cheese is filling enough to be eaten as a meal. Salad lunches do not have to end with summer. The natural sweetness of the pumpkin (here’s how to choose the right one,) is nicely accentuated by the tart goat cheese. The bitter kale rounds the flavor profile and gives the salad some iron, calcium, folate and vitamin K, as well as other nutrients. The crunchy almonds make the whole thing taste better.

Kale Salad with Roasted Pumpkin and Goat Cheese Recipe

By Dr. Anastasia Published: September 22, 2015

  • Yield: 1 large plate (5 Servings)
  • Prep: 10 mins
  • Cook: 20 mins
  • Ready In: 30 mins

Kale Salad with Roasted Pumpkin and Goat Cheese is filling enough to be eaten as a meal. Salad lunches do not have to end with summer. …

Ingredients

Instructions

  1. Preheat the oven to 450 degrees F.
  2. Place the pumpkin on a cookie tray. Pour 1 cup of water over it and roast for about 20-30 minutes or until it is soft, but not mushy. Get the pumpkin out of the oven and gently slice it into thick pieces.
  3. In the meantime, arrange the kale, carrots, cucumbers,parsley, goat cheese on a large plate.
  4. Top with pumpkin slices and goat cheese and almond slices.
  5. In a cup, combine oil and vinegar and salt.
  6. Pour the dressing over the salad and serve.

About Dr. Anastasia

Dr. Anastasia Halldin holds a Ph.D in holistic nutrition. She is a homeschooling mother of four boys and a girl. Dr. Anastasia starred on a yoga TV show. She also produced and appeared in thirteen yoga DVDs. Dr. Anastasia speaks four languages and loves doing crafts with her children. She adores sharing her easy healthy family recipes with other mothers.

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