Pumpkin and Kale Salad
This Pumpkin and Kale Salad combines roasted pumpkin and chickpeas with tender massaged kale, couscous, red onion, and crunchy pumpkin seeds. Tossed in a zesty tahini-lemon dressing, it’s hearty, colorful, and perfect as a main dish or side.
Ingredients
Roasted pumpkin and chickpeas:
- 500 g (1.1lb) pumpkin (Hokkaido or other starchy type) cubed
- 1 can chickpeas drained and rinsed
- 1 tbsp olive oil
- 1 tsp paprika
- ½ tsp salt
Kale:
- small bunch of kale chopped
- ½ tbsp olive oil
- pinch of salt
Other salad ingredients:
- 1 cup cooked couscous
- 1 small red onion thinly sliced
- ⅓ cup pumpkin seeds toasted
Dressing:
- ¼ cup tahini
- ¼ cup lemon juice
- 1 tbsp maple syrup
- 2 cloves garlic minced
- salt and black pepper, to taste
- splash water if needed to thin the dressing
Instructions
- Preheat oven to 200°C (400°F). Toss pumpkin, chickpeas, olive oil, paprika, and salt on a tray. Roast 25–30 minutes.
- Massage kale with olive oil and salt in a large bowl.
- Add couscous and onion. Mix in roasted pumpkin and chickpeas.
- Whisk together tahini, lemon juice, maple syrup, garlic, salt, and pepper. Add water until creamy.
- Drizzle dressing over salad, sprinkle pumpkin seeds, and serve.