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Pumpkin and Kale Salad

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A bright, healthy salad mixing roasted pumpkin and chickpeas with fresh kale, couscous, and a creamy tahini lemon dressing.

Ingredients

Scale
  • 500 g pumpkin (Hokkaido or other starchy type), cubed
  • 1 can chickpeas, drained and rinsed
  • 1 tbsp olive oil
  • 1 tsp paprika
  • ½ tsp salt
  • small bunch of kale, chopped
  • ½ tbsp olive oil
  • pinch of salt
  • 1 cup cooked couscous
  • 1 small red onion, thinly sliced
  • ⅓ cup pumpkin seeds, toasted
  • ¼ cup tahini
  • ¼ cup lemon juice
  • 1 tbsp maple syrup
  • 2 cloves garlic, minced
  • salt and black pepper, to taste
  • splash of water, if needed to thin the dressing

Instructions

  1. Preheat oven to 200°C (400°F).
  2. Toss pumpkin, chickpeas, olive oil, paprika, and salt on a tray. Roast for 25–30 minutes.
  3. Massage kale with olive oil and salt in a large bowl.
  4. Add couscous and onion. Mix in roasted pumpkin and chickpeas.
  5. Whisk together tahini, lemon juice, maple syrup, garlic, salt, and pepper. Add water until creamy.
  6. Drizzle dressing over salad, sprinkle pumpkin seeds, and serve.

Notes

Store salad in an airtight container for up to 3–4 days. Keep dressing separate to maintain kale crispness. For meal prep, roast ingredients ahead and store separately until ready to combine.

Nutrition

Keywords: pumpkin salad, kale salad, healthy salad, vegetarian meal, meal prep

Find it online: https://alexandrarecipes.com/pumpkin-kale-salad/