The Pioneer Woman Tasty Kitchen
Profile Photo

Kale Pumpkin Salad with Pesto

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

2
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Easy-to-make, fast, healthy and delicious salad packed with fall flavors. Perfect seasonal salad!

Ingredients

  • ½  Medium-sized Hokkaido Pumpkin (Red Kuri Squash)
  • 6 Tablespoons Olive Oil, Divided
  • 1  Bundle Curly-leaf Kale, Divided
  • 3-½ ounces, weight Greek Feta Cheese
  • 20  Dried Black Olives
  • 3 Tablespoons Pumpkin Seeds
  • 1 clove Garlic
  • 6-⅔ Tablespoons Pumpkin Seeds, Divided
  • ⅛ cups Grated Parmesan (or Any Other Hard Cheese For Vegetarians)
  • 1 Tablespoon Pumpkin Oil
  • Salt And Black Pepper

Preparation

Preheat oven to 180ºC or 350ºF.

Remove seeds from pumpkin and dice with a sharp knife. Put the diced pumpkin in a baking dish, sprinkle with 1 tablespoon olive oil, salt and black pepper and roast for 20–25 minutes. It should not be too soft.

Meanwhile, wash and dry kale leaves with a kitchen towel. Remove the ribs with kitchen scissors. Roughly chop kale and transfer to a bowl, keeping 1 cup for the pesto. Sprinkle with 1-2 pinches of salt. Knead kale for a minute until it’s soft and dark.

Dice Greek feta cheese in small cubes and add to the bowl together with black olives (remove pits if necessary).

Make the pesto dressing: Combine roughly chopped garlic, reserved 1 cup chopped kale leaves, 2 2/3 tablespoons (or 2 tablespoons plus 2 teaspoons) pumpkin seeds, grated Parmesan, pumpkin oil, remaining olive oil, salt and black pepper and blend until smooth with an immersion blender or food processor. Add more oil for the more liquid consistency.

When pumpkin is ready, add it to the bowl. Pour the dressing and mix everything well together. Sprinkle with remaining pumpkin seeds to serve. Enjoy!

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Mediterranean Skillet Seafood
Profile Photo by Lori Kemph | Mutt & Chops in Salads
Sweet and crispy Artisan Romaine topped with a skillet seafood salad...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy


The Best Broccoli Salad
Profile Photo by Beth Pierce in Salads
A family friendly broccoli salad with crisp bacon, onions, sliced almonds,...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Niçoise Salad
Profile Photo by Mil in Salads
Niçoise salads remind me of one particular scene from my childhood....
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy


Summer Grain Bowl with Lemon Basil Vinaigrette
Profile Photo by Katie Clack in Salads
This grain bowl celebrates the best of summer's bounty with plump...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy


Creamy Pea Salad
Profile Photo by Beth Pierce in Salads
This delectable creamy pea salad comes together in less than ten...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy