Pumpkin and Kale Salad
"This festive salad is super easy and quick to prepare."
-- @marinadwright
A Note from Feedfeed

This flexible salad is easily adaptable and perfect for your weeknight plans! Add this salad to your holiday menu spread. Freshly roasted pumpkin is combined with juicy pomegranate seeds, salty (vegan) feta, and quinoa to make this salad more filling.


Prep time 10mins
Cook time 30mins
Serves or Makes: 4


  • 1/ 2 pumpkin
  • 1 bunch (lacinato) stems removed finely chopped kale
  • 1 pomegranate
  • 2 ounces feta (or vegan feta)
  • 1/ 2 cup hazelnuts, roasted
  • 1/ 2 cup quinoa, cooked
  • 1/ 4 cup olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon maple syrup
  • 1 pinch salt


  • Step 1

    Cut the pumpkin in slices and put them in a roasting pan with ghee, salt and pepper. Roast in the oven at 175C (350F) for 30 minutes.

  • Step 2

    Wash and cut the kale, add the seeds of the pomegranate, hazelnuts, quinoa, roasted pumpkin and feta. Dress the salad with a dressing of olive oil, lemon, a little bit of maple syrup, salt and pepper. Enjoy!