Want a nutritious lunch that will keep you feeling satisfied until dinner? This is the recipe for you – with pumpkin, kale, walnuts and avocado, it’s delicious and healthy to boot.
Salads often get a bad rap for being bland and unsatisfying, but this recipe is here to blow that stereotype right out of the water.
Say goodbye to sad lunchtimes, because with roasted pumpkin, carrot and capsicum, supercharged kale, cult-fave avo and a sprinkling of walnuts and pomegranate seeds, this salad is packed full of mouthwatering flavours that will keep you feeling full all the way til dinner.
It’s gluten, sugar and dairy free as well as vegetarian – so it’s a crowd pleaser that would go down perfectly at your next lunch get-together. What are you waiting for? Get roasting.
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Kale and roasted pumpkin salad
Time: 45 min
GF/ DF/ V/ SF
- 1 bunch kale leaves
- 1/2 a small pumpkin
- 1 tbs cumin
- 4 carrots
- 1 red capsicum
- Handful walnuts, chopped
- 2 tbs pomegranate seeds
- 1 sliced avocado
- Fresh lemon juice
1. Toss all the vegetables (apart from the kale) in cumin, salt and pepper at roast at 200 degrees Celsius until crispy on the outside and soft in the middle. Let roast vegetables cool.
2. Whisk the tahini, mustard, tamari, apple cider vinegar and garlic powder to make the sauce.
3. Roughly chop kale and in a bowl, pour the sauce over the kale leaves and lightly massage with hands to coat and soften the leaves.
4. Serve kale and roast vegetables on a plate and top with walnuts, avocado and pomegranate seeds.
This recipe was provided by @goodnessavenue.