Kale Pumpkin Salad With Pesto Recipe

Name: Kale Pumpkin Salad With Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 Medium-sized Hokkaido Pumpkin (Red Kuri Squash); 6 Tablespoons Olive Oil, Divided; 1 Bundle Curly-leaf Kale, Divided; 3-1/2 ounces, weight Greek Feta Cheese; 20 Dried Black Olives; 3 Tablespoons Pumpkin Seeds; 1 clove Garlic; 6-2/3 Tablespoons Pumpkin Seeds, Divided; 1/8 cups Grated Parmesan (or Any Other Hard Cheese For Vegetarians); 1 Tablespoon Pumpkin Oil; Salt And Black Pepper

Servings: persons

1/2 Medium-sized Hokkaido Pumpkin (Red Kuri Squash)
6 Tablespoons Olive Oil, Divided
1 Bundle Curly-leaf Kale, Divided
3-1/2 ounces, weight Greek Feta Cheese
20 Dried Black Olives
3 Tablespoons Pumpkin Seeds
1 clove Garlic
6-2/3 Tablespoons Pumpkin Seeds, Divided
1/8 cups Grated Parmesan (or Any Other Hard Cheese For Vegetarians)
1 Tablespoon Pumpkin Oil
Salt And Black Pepper

1
Preheat oven to 180u00b0C or 350u00b0F.
2
Remove seeds from pumpkin and dice with a sharp knife. Put the diced pumpkin in a baking dish, sprinkle with 1 tablespoon olive oil, salt and black pepper and roast for 20-25 minutes. It should not be too soft.
3
Meanwhile, wash and dry kale leaves with a kitchen towel. Remove the ribs with kitchen scissors. Roughly chop kale and transfer to a bowl, keeping 1 cup for the pesto. Sprinkle with 1-2 pinches of salt. Knead kale for a minute until it's soft and dark.
4
Dice Greek feta cheese in small cubes and add to the bowl together with black olives (remove pits if necessary).
5
Make the pesto dressing: Combine roughly chopped garlic, reserved 1 cup chopped kale leaves, 2 2/3 tablespoons (or 2 tablespoons plus 2 teaspoons) pumpkin seeds, grated Parmesan, pumpkin oil, remaining olive oil, salt and black pepper and blend until smooth with an immersion blender or food processor. Add more oil for the more liquid consistency.
6
When pumpkin is ready, add it to the bowl. Pour the dressing and mix everything well together. Sprinkle with remaining pumpkin seeds to serve. Enjoy!

560

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 Medium-sized Hokkaido Pumpkin (Red Kuri Squash), 6 Tablespoons Olive Oil, Divided, 1 Bundle Curly-leaf Kale, Divided, 3-1/2 ounces, weight Greek Feta Cheese, and more.

Yes, Kale Pumpkin Salad With Pesto falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Kale Pumpkin Salad With Pesto

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