New American cuisine

Easy

Kale Pumpkin Salad

Name: Kale Pumpkin Salad
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 3 servings
Cuisine: New American
Ingredients: 1/4 Each (baby size) Half-moon thin-sliced pumpkin; Seasoning; 1/2 cup Olive oil; 1 tsp. Ground cinnamon; 2 ea. Clove ground; 1/8 tsp. Chili powder; 1/2 tsp. Ground cumin; 3 ea. Thyme; 2 tbsp. Muscovado sugar(or brown sugar); 1/4 tsp. Salt; 1 tbsp. Butter; For The Quinoa; 1 qt. Water; 1/8 tsp. Salt; 1 ea. Thyme; 1 ea. Fresh bay leaf; 1 cup Quinoa; Blanch Kale; 1 qt. Boiling water; 2 cup Kale; 3 cup Ice water; Salad Dressing; 1 ea. Chopped shallot; 1/3 cup Golden balsamic vinegar; 1 ea. Rosemary; 1/8 tsp. Salt; 1/8 tsp. Black pepper; 3 tbsp. Extra virgin olive oil; 1 cup Pomegranate syrup; Salad

Chef Rigo Salas

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

This roast pumpkin salad is a multi-dimension of colors, flavors, and textures that truly tie together well. Toasted, tangy, crunchy, and a subtle punch from the dressing goes so well with the salty nutty sheep’s milk cheese. Healthy and super easy to make. This one is amazing to try.

Recipe

PRE TIME: 15 min

COOKING TIME: 40 min

TOTAL TIME: 55 min

3 SERVING

Ingredients:

1/4 Each (baby size) Half-moon thin-sliced pumpkin
Seasoning
1/2 cup Olive oil
1 tsp. Ground cinnamon
2 ea. Clove ground
1/8 tsp. Chili powder
1/2 tsp. Ground cumin
3 ea. Thyme
2 tbsp. Muscovado sugar(or brown sugar)
1/4 tsp. Salt
1 tbsp. Butter
For The Quinoa
1 qt. Water
1/8 tsp. Salt
1 ea. Thyme
1 ea. Fresh bay leaf
1 cup Quinoa
Blanch Kale
1 qt. Boiling water
2 cup Kale
3 cup Ice water
Salad Dressing
1 ea. Chopped shallot
1/3 cup Golden balsamic vinegar
1 ea. Rosemary
1/8 tsp. Salt
1/8 tsp. Black pepper
3 tbsp. Extra virgin olive oil
1 cup Pomegranate syrup
Salad
1 cup Butter lettuce heart
2 cup Baby kale
2 ea. Sliced shallot
1/4 6 Manchego cheese
1/8 tsp. Salt
1/8 tsp. Black pepper
Garnish
2 tbsp. Pumpkin seeds
2 tbsp. Dried cranberry

Directions:

Step 1

In a medium bowl, mix all the 【Seasoning】.

Step 2

Toss the pumpkin and evenly coat.

Step 3

Toast on a baking pan add butter and put in a 375°F/190°C oven till cooked through.

Step 4

Put all the 【For The Quinoa】ingredents into a pot and bring it to boil.

Step 5

Macerate the chopped shallots with the golden balsamic for 5 minutes.

Step 6

Blanch the black tuscan kale after desteming and taring

Step 7

Add all 【Salad Dressing】ingredients to the balsamic.

Step 8

Reduce the pomegranate to a syrup.

Step 9

Slowly whisk pomegranate syrup to the 【Salad Dressing】.

Step 10

In a medium bowl, toss the tuscan kale, baby kale, quinoa, sliced shallots, cheese, pumpkin seeds, and dried cranberries with the pomegranate vinaigrette.

Step 11

Enjoy!