Kale, Pumpkin & Orange Salad
It’s getting much warmer here in Australia by day, so fresh salads are making their way back to our table. I generally don’t eat salads and raw veggies in the wither, because they are too cooling for my body and I have really hard time to digest them. But as the weather gets warmer it’s so much easier to have them again. Have you ever noticed that? The fact that salads in the winter make you even colder? And that the digestive tract might have a harder time to go through those veggies? And to be honest in my case I don’t even get full enough either, when having a salad in the winter. But with the warm weather the body utilises those nutrients so much easier. And I actually love a well build salad. Not the bland mix of raw veggies with balsamic vinegar and maybe some olive oil. Still not a fan of those. But a well-balanced salad that combines fresh and cooked vegetables, protein and fats, different textures and flavours? That’s a different story. Like with this Kale, Pumpkin & Orange Salad that has crunchy kale leaves, soft buttery pumpkin, zesty orange and smooth goats cheese. Perfect balance of flavours, textures and nutrients.
- ½ bunch of kale
- ⅓ small Jarrahdale pumpkin (or your favourite pumpkin)
- 1 orange
- Ca 80g goats cheese
- 1 tbsp fresh lemon juice
- ½ tbsp extra virgin olive oil
- Salt and pepper
- Handful of silvered almonds
- Clean the pumpkin (I like to keep the skin on, but feel free to cut it off) and cut it into small cubes. Mix the pumpkin with ca 1 tsp of oil and sprinkle it with salt. Place the pumpkin into preheated oven on 180 C and bake for ca 30 minutes (taste the pumpkin, different varieties take different time to cook - if it’s still hard in the middle, roast it for a little bit longer).
- Alternatively, you can make the pumpkin in an air-fryer, set it on 200 C and place the pumpkin in for ca 15-20 minutes.
- If you’re roasting the pumpkin in the oven, I definitely recommend using the heat and roast the silvered almonds as well. It gives them more flavour.
- Wash the kale and chop it up. Don't use the stems as they are quite bitter and hard to digest when raw. Place the kale into a bowl and add the lemon juice, extra virgin olive oil, pinch of salt and pepper and massage the kale with it. This will take the bitterness out of the kale and it will change the mouthfeel of the kale, which can be quite rough.
- Peel the orange and slice it.
- Mix the seasoned kale with the pumpkin and orange, then crumble the goat cheese on top and sprinkle the salad with the roasted silvered almonds.
- Enjoy as a light meal by itself or as a side dish to your favourite protein. Serve in a room temperature and store any leftovers in the fridge.