- 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
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.
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!