Pumpkin salad
Have you got pumpkin or butternut squash left from the weekend? This recipe from our Food Designer, Daniel Yngvesson, can help elevate your salad game with this hearty pumpkin salad! Packed with kale and a rich combination of almonds, berries, and goat cheese, it’s a vibrant mix that bursts with flavour.
Ingredients
- 180 g MUNSBIT roasted and lightly salted nuts and berries
- 1 kg butternut squash
- 2 garlic cloves, thinly sliced
- 1 ml chilli flakes
- 1 tsp paprika powder
- 150 g goat cheese
- 200 g black kale
- 1 tbsp lemon juice, freshly squeezed
- Olive oil - Salt - Pepper
Step by step
- Heat the oven to 200C.
- Peel or cut off the skin of the pumpkin, then cut it in half lengthwise and scoop out the seeds. Slice it into wedges and place them on a baking sheet lined with baking paper.
- Drizzle with olive oil, and sprinkle with salt, pepper, garlic, paprika powder and chilli flakes. Top with the goat cheese, crumbled into larger pieces. Place in the middle of the oven for about 15 minutes until everything has a lovely colour.
- Meanwhile, clean and rinse the black kale. Break it into smaller pieces and place them in a bowl.
- Massage the kale with lemon juice, salt and oil.
- Layer the pumpkin, goat cheese and kale on a plate. Top with roasted nuts and berries.
Tip! Sprinkle with pomegranate seeds for a little extra zest. Enjoy!
