New American cuisine

Easy

Kale Pumpkin Salad

Name: Kale Pumpkin Salad
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 3 servings
Cuisine: New American
Ingredients: 1/4 Each (baby size) Half-moon thin-sliced pumpkin; Seasoning; 1/2 cup Olive oil; 1 tsp. Ground cinnamon; 2 ea. Clove ground; 1/8 tsp. Chili powder; 1/2 tsp. Ground cumin; 3 ea. Thyme; 2 tbsp. Muscovado sugar(or brown sugar); 1/4 tsp. Salt; 1 tbsp. Butter; For The Quinoa; 1 qt. Water; 1/8 tsp. Salt; 1 ea. Thyme; 1 ea. Fresh bay leaf; 1 cup Quinoa; Blanch Kale; 1 qt. Boiling water; 2 cup Kale; 3 cup Ice water; Salad Dressing; 1 ea. Chopped shallot; 1/3 cup Golden balsamic vinegar; 1 ea. Rosemary; 1/8 tsp. Salt; 1/8 tsp. Black pepper; 3 tbsp. Extra virgin olive oil; 1 cup Pomegranate syrup; Salad

This roast pumpkin salad is a multi-dimension of colors, flavors, and textures that truly tie together well. Toasted, tangy, crunchy, and a subtle punch from the dressing goes so well with the salty nutty sheep’s milk cheese. Healthy and super easy to make. This one is amazing to try.

Chef Rigo Salas

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

Recipe

PRE TIME: 15 min

COOKING TIME: 40 min

TOTAL TIME: 55 min

3 SERVING

Ingredients:

1/4 Each (baby size) Half-moon thin-sliced pumpkin
Seasoning
1/2 cup Olive oil
1 tsp. Ground cinnamon
2 ea. Clove ground
1/8 tsp. Chili powder
1/2 tsp. Ground cumin
3 ea. Thyme
2 tbsp. Muscovado sugar(or brown sugar)
1/4 tsp. Salt
1 tbsp. Butter
For The Quinoa
1 qt. Water
1/8 tsp. Salt
1 ea. Thyme
1 ea. Fresh bay leaf
1 cup Quinoa
Blanch Kale
1 qt. Boiling water
2 cup Kale
3 cup Ice water
Salad Dressing
1 ea. Chopped shallot
1/3 cup Golden balsamic vinegar
1 ea. Rosemary
1/8 tsp. Salt
1/8 tsp. Black pepper
3 tbsp. Extra virgin olive oil
1 cup Pomegranate syrup
Salad
1 cup Butter lettuce heart
2 cup Baby kale
2 ea. Sliced shallot
1/4 6 Manchego cheese
1/8 tsp. Salt
1/8 tsp. Black pepper
Garnish
2 tbsp. Pumpkin seeds
2 tbsp. Dried cranberry

Directions:

Step 1

In a medium bowl, mix all the 【Seasoning】.

Step 2

Toss the pumpkin and evenly coat.

Step 3

Toast on a baking pan add butter and put in a 375°F/190°C oven till cooked through.

Step 4

Put all the 【For The Quinoa】ingredents into a pot and bring it to boil.

Step 5

Macerate the chopped shallots with the golden balsamic for 5 minutes.

Step 6

Blanch the black tuscan kale after desteming and taring

Step 7

Add all 【Salad Dressing】ingredients to the balsamic.

Step 8

Reduce the pomegranate to a syrup.

Step 9

Slowly whisk pomegranate syrup to the 【Salad Dressing】.

Step 10

In a medium bowl, toss the tuscan kale, baby kale, quinoa, sliced shallots, cheese, pumpkin seeds, and dried cranberries with the pomegranate vinaigrette.

Step 11

Enjoy!