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Pumpkin and black kale salad with seeds on a rustic wooden table

Pumpkin and Black Kale Salad

This nutritious salad combines roasted pumpkin, blanched black kale, and chickpeas, making it a filling dish for lunch or a light dinner.
Stampa ricetta Pin Recipe
Preparazione 15 minuti
Cottura 25 minuti
Tempo totale 40 minuti
Porzioni: 4 servings
Portata: Dinner, Lunch, Main Course, Salad
Cucina: Healthy, Mediterranean, Vegan
Calorie: 250
Ingredients Method Notes

Ingredienti
  

Main Ingredients
  • 500-600 g pumpkin Choose a firm pumpkin for the best texture.
  • 300 g black kale Do not overcook the kale when blanching; it should remain bright green and tender.
  • 1 can chickpeas Drained before adding to the salad.
  • to taste ml extra virgin olive oil Drizzle over the salad before serving.
  • 1 clove garlic Finely chopped before adding to the salad.
  • to taste g salt Adjust according to your taste.

Method
 

Preparation and Cooking
  1. Preheat the oven to 200°C (390°F).
  2. Cut the pumpkin into cubes and roast them in the oven with a drizzle of olive oil until tender.
  3. While the pumpkin is roasting, wash the black kale and remove the central stalks.
  4. Blanch the kale in boiling water for 2-3 minutes, then drain and rinse under cold water to preserve color.
  5. In a large bowl, combine the roasted pumpkin, blanched black kale, and drained chickpeas.
  6. Finely chop the garlic and add it to the bowl.
  7. Drizzle with olive oil and season with salt to taste.
  8. Toss the salad gently to combine all ingredients and serve immediately.

Note

You can serve this salad warm or let it cool in the fridge before serving. It makes a great main dish or a side dish. Add some toasted nuts or seeds on top for extra crunch. If you have leftovers, store them in an airtight container in the fridge; best eaten within 2-3 days. Keep the dressing separate until ready to eat for the freshest taste.