Gentle
Roasted Kent Pumpkin & Kale Salad
A hearty, meal-prep salad with roasted pumpkin, massaged kale, toasted pepitas and a punchy roasted garlic dressing. Keeps well for days.
Active 25 min
Waiting 40 min
4
Ingredients
340 gkale
0.5 cupparmesan
400 gcanned chickpeas
70 mlextra virgin olive oil (divided)
650 gkent pumpkin
1whole head of garlic
0.25 cupraw pepitas
2 tbspfresh lemon juice
1 tbspDijon mustard
1 tspmaple syrup
Personal Notes
The kale softens beautifully as it sits — this is better made ahead. Keep pepitas separate until serving so they stay crunchy. Leftover dressing keeps in the fridge for up to a week.
Cook this too
Shares ingredients with this recipe — plan two meals from one shop.
Storing leftovers
Keeps well in an airtight container in the fridge for up to 4 days. Store pepitas separately so they stay crunchy. Add dressing just before serving if prepping ahead.