Roast Pumpkin and Kale Salad


For the salad:

  • 8 cups shredded kale
  • 2 cups roasted pumpkin, cut into bite sized pieces
  • 2 oz (60 g) goat cheese, crumbled
  • ½ cup pecans, rough chopped
  • ¼ cup (60 ml) dried cranberries

For the shallot vinaigrette:

  • 1 shallot thinly minced
  • 1 tablespoon Dijon mustard
  • ¼ (60 ml) cup olive oil
  • ¼ (60 ml) cup red wine vinegar
  • Kosher salt and black pepper to taste


  1. On a platter, pile the kale at the base, and then sprinkle the pumpkin, goat cheese, pecans and cranberries over the top of the kale.
  2. In a small bowl, combine all of the vinaigrette ingredients and whisk them together.
  3. Pour over the salad and toss to combine. Serve immediately.

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