Description

This Kale Pumpkin And Halloumi Salad combines roasted pumpkin and crispy halloumi with fresh kale for a vibrant and healthy meal. It’s perfect for a quick dinner or as a delicious side dish with its satisfying texture and flavors.

Ingredients

Scale

500 g pumpkin, peeled and cut into 1 inch cubes
1 tablespoon extra virgin olive oil
½ teaspoon sea salt and freshly ground black pepper
4 cups curly kale, finely shredded
1 small red onion, finely diced
200 g halloumi, cut into 1 inch cubes
2 teaspoon extra virgin olive oil
4 tablespoon extra virgin olive oil
2 tablespoon apple cider vinegar
1 teaspoon dijon mustard
1 tablespoon maple syrup
sea salt and freshly ground black pepper to taste

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Instructions

Preheat the oven to 200 degrees C (390 F) and line a large baking sheet with non-stick paper.
Place pumpkin cubes on the tray, drizzle with olive oil, and sprinkle with salt and pepper; toss to coat evenly. Bake for 25-30 minutes until tender and caramelized, then remove from oven.
Prepare the kale by stripping leaves from the stems and finely shredding them.
In a medium bowl, combine shredded kale and red onion.
In a small bowl, mix all dressing ingredients and stir well; adjust seasoning to taste.
Pour some dressing over the kale mixture and toss well. You can use all the dressing or adjust according to your preference.
In a small frying pan, heat olive oil and cook halloumi cubes until golden on both sides; remove from pan.
To serve, add roasted pumpkin and halloumi to the dressed kale salad.

Notes

Feel free to substitute butternut squash for pumpkin if desired.
You can use leftovers in a stir-fry for a different meal later.
Make sure to use fresh ingredients for the best flavor.

Nutrition

Serving Size: 1 serving
Calories: 300
Sugar: 6g
Sodium: 450mg
Fat: 20g
Saturated Fat: 5g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 4g
Protein: 10g
Cholesterol: 20mg