Roast Pumpkin & Kale Salad with Lemon and Tahini Dressing

Roast Pumpkin & Kale Salad with Lemon and Tahini Dressing
Contributed by
Claudia Aiello
Serves
1-2

This fresh and easy salad makes a tasty meal on its own or a nice side dish to any main. 

Method

  1. Preheat oven to 180°. Line a tray with baking paper.
  2. Cut the pumpkin into small cubes then arrange on the tray into a single layer. Drizzle over olive oil and salt, then toss until coated.
  3. Roast in the oven for 15-20 mins, or until tender. 
  4. While pumpkin is roasting, place the kale into a blender and pulse on medium speed for 10-15 secs (this helps to massage the kale and also cuts it). Transfer to a bowl.
  5. Coat the chicken with curry powder, and a pinch of salt and pepper. Cook in a frying pan over a low to medium heat for 5-10mins or until cooked through. 
  6. Add the cooked chicken and pumpkin to the kale, along with the cherry tomatoes and sunflower seeds. Toss to combine.
  7. To make the dressing, whisk all dressing ingredients in a small bowl until smooth and even.
  8. Drizzle the tahini and lemon dressing over the salad and enjoy!

Buy Ingredients

  • Organic Maple Syrup 250ml

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