How To Cook Roasted Pumpkin With Kale, Nuts And Cranberries - Recipe
Author: Victoria Aly
Time for reading: ~1
minutes
Last Updated:
August 08, 2022
Learn how to cook "Roasted pumpkin with kale, nuts and cranberries". Delicious recipe.
Required products :
- 1 kg of diced pumpkin
- 1/2 teaspoon olive oil
- 250 grams of kale
- 1/4 teaspoon cinnamon
- 1/2 teaspoon paprika
- 1/4 teaspoon nutmeg
- a pinch of cloves and cayenne pepper
- 1 tablespoon brown sugar
- 1 1/2 teaspoons pecans
- 1 small onion, finely chopped
- 2 tablespoons maple syrup
- 1 tablespoon wholemeal mustard
- 1 cup dried cranberries
Method of preparation :
Season the pumpkin with salt, pepper and 2 tablespoons of olive oil. Bake on paper for 45 minutes to 1 hour until the pumpkin is browned. Wait for the pumpkin to cool completely before removing it from the pan, then transfer it to a bowl with a spatula.
Chop the kale leaves in a bowl. Drizzle with 1 tablespoon of olive oil, season and stir by hand. Transfer to a paper-lined pan and bake for 10 minutes. Put in the bowl next to the pumpkin.
Combine cinnamon, red pepper, nutmeg, cloves, hot pepper and brown sugar. Add pecans and 1 tablespoon of olive oil to the spices, season with salt and pepper. Transfer to a pan and bake for 5 minutes, then cool and place the nuts in the bowl with the pumpkin. Add the blueberries.
Mix the chopped onion with the maple syrup, mustard and vinegar, add the remaining olive oil and season to taste.
Pour half of the resulting dressing over the salad, and you can add more of it to taste.
Reheat before serving in the microwave, and the finished salad can be stored for up to 5 days in the refrigerator.
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