Kale salad with pumpkin, goat cheese and warm honey red pepper dressing.

This delicious kale salad can be eaten warm or served cold for lunch the next day. The salad is for 2-3 people

Course Main

Cuisine Dutch

Keyword kale, pumpkin

Diet vegetarian

Prep Time 10

Cook Time 40

Total Time 50

Servings people

Calories 783

Author Simone

Preheat the oven to 200˚C/400˚F. Cook the quinoa as directed on the package.
Put the kale in a large bowl. Add 1 tablespoon of olive oil, the apple cider vinegar and a pinch of salt and rub this into the leaves with your hands. Massage the kale quite vigorously for about 1 minute so that it really softens. Softening also takes some time so leave the kale and continue with the remaining steps.
Cut the pumpkin into pieces (for an orange organic pumpkin you can do it with the skin and all, for a butternut pumpkin you need to cut off the skin) and place on a baking tray, stir with two tablespoons of olive oil and bake the pumpkin until soft in about half an hour.
Spread the quinoa on a baking tray lined with baking paper and drizzle with 2 tablespoons of olive oil. Bake these in the oven for about half an hour too, until the quinoa is really brown and crispy. Every 10 minutes, you should briefly stir the quinoa and pumpkin.
Cut the red pepper into thin rings. Put the honey together with the rings in a pan and gently heat. It does not have to boil but simmer for a while so that the red pepper becomes a little like spicy candy.
Divide the kale, pumpkin and goat's cheese over a nice large plate. Add the dressing generously and sprinkle the crispy quinoa on top at the end. Delicious as a warm salad but it is also delicious cold the next day. Enjoy!