This hearty, flavour-packed salad is a perfect way to enjoy fresh, seasonal produce like kale, pumpkin, and red capsicum. It’s warm, vibrant, and full of nutrients—ideal as a standalone meal or a side dish.
You can find many of the fresh ingredients in this season's Farmers Choice Veggie Box!
Ingredients
- 500g pumpkin, peeled and diced
- 1 large red capsicum, sliced
- 3 cups fresh kale, chopped and stems removed
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 garlic clove, minced
- ¼ cup crumbled feta (optional)
- ¼ cup pumpkin seeds, toasted
- Salt and pepper to taste
- Lemon wedges for serving
Instructions
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Roast the Pumpkin and Capsicum: Preheat your oven to 200°C. Toss the diced pumpkin and sliced red capsicum with 1 tablespoon of olive oil, smoked paprika, cumin, salt, and pepper. Spread them on a baking tray and roast for 25-30 minutes until tender and slightly caramelised.
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Prepare the Kale: While the veggies are roasting, massage the kale with the remaining olive oil and minced garlic. This helps soften the leaves and brings out the flavour.
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Assemble the Salad: In a large serving bowl, combine the roasted pumpkin, capsicum, and kale. Toss gently to mix the ingredients.
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Add Toppings: Sprinkle the salad with crumbled feta (optional) and toasted pumpkin seeds for a bit of crunch.
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Serve: Squeeze fresh lemon juice over the salad before serving to add a bright, zesty finish.
This warm, nutritious salad makes the most of our local Australian produce, and the flavours are sure to be a hit with the whole family!