Cavolo Nero & Roasted Pumpkin Salad

Cavolo Nero Salad

Cavolo Nero also known as black kale is the perfect base to any salad. It is extremely versatile and can be used for so many different dishes.

Cavolo Nero has a very similar nutritional profile to traditional kale which means it is rich in lutein and a source of vitamins K, A and C as well as containing significant amounts of manganese, copper, fibre, calcium, iron, the B vitamins and many other elements.

I have created this autumn/wintry style Cavolo Nero & Roasted Pumpkin salad for Discover Great Veg who raise awareness for the benefits of different veg including cavolo nero. You can find out more information about Cavolo Nero here

Portion: 2

Prep: 5 mins

Cooking: 45-50 mins

GF,DF,VG,V,RSF

Ingredients:

  • 200g cavolo nero (aka black kale)
  • 500g pumpkin (peeled and deseeded weight) or roughly 1/2 a medium pumpkin
  • Handful of walnuts
  • Sprinkle of pomegranate seeds
  • Olive oil

Miso & Maple Sauce:

  • 2 heaped tsp brown miso paste
  • 3 tsp maple syrup
  • 2 tbsp water

Method:

  1. Firstly pre heat your oven to 180C
  2. Prepare your pumpkin by peeling, deseeding and slicing into chunks and place on an oven tray
  3. Now it’s time to make the sauce, simply add all the sauce ingredients into a small mixing bowl and hand whisk until smooth
  4. Lightly coat each piece of pumpkin with the sauce and you should be left with some sauce to use later for topping the salad
  5. Lightly drizzle olive oil over the pumpkin chunks
  6. Place the pumpkin in the oven for 45-50 mins making sure to turn each piece at the halfway mark
  7. 5 minutes before the pumpkin is finished tear the Cavolo Nero away from the stalks, rinse in cold water and lightly massage it for a couple minutes (this helps to soften it)
  8. Add the Cavolo Nero to a large salad bowl and top with the roasted pumpkin, walnuts, pomegranate seeds and the rest of the miso & maple sauce

Tip: I like to use my Cavolo Nero raw as my salad base but you can lightly steam it if you prefer

Tip: You can always use butternut squash or sweet potato instead of pumpkin if you wish.

Creating this salad? Don’t forget to tag me on Instagram @healthylivingjames Facebook @healthylivingjames or Twitter @healthylivingJW so I can see what you create! Want to save it for later then pin it on Pinterest @healthylivingJW

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