(Gluten Free, Vegetarian, can be made Vegan Friendly)
Serves: 6-8
Time: 20-30 minutes
INGREDIENTS
⊕ 1/2 to 1 whole pumpkin (can use Kent, Japanese, butternut)
⊕ 1 whole red onion
⊕ 4 stalks of kale
⊕ 1/2 cup feta (can use vegan, cows and goats cheese, whichever is preferable)
⊕ 1/4 pine nuts (roasted)
⊕ 3-4 large cups of mixed leaf leaves/rocket
⊕ 1/2 cup olives
⊕ Drizzle with coconut balsamic dressing
METHOD
1. Cut pumpkin into bite sizes pieces and roast in either an air fryer or oven on medium heat until golden brown
2. While the pumpkin is cooking, sauté red onion and kale together in a fry pan together until soft. Remove once caramelised and roast pine nuts until golden brown
3. In a large salad bowl, prepare salad mix with mixed lettuce, olives and pine nuts.
4. Salad is best served warm so once you are ready to eat, add the pumpkin, onion, kale to the salad and crumble the feta throughout the salad and toss to combine. Add the coconut balsamic dressing (or regular balsamic) over the top and enjoy! 😋