Winter Kale Salad Recipe | Rebecca Coomes, The Healthy Gut

feta cheese

🥗Healthier: goat cheese

💰Cheaper: ricotta cheese

Goat cheese is lower in fat and adds a tangy flavor.

walnuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds provide healthy fats and are often cheaper.

Roast one whole red capsicum on a tray.

Prepare cherry tomatoes, leaving some whole and cutting others in half.

Remove seeds from pumpkin and cut into bite-sized pieces, leaving the skin on if preferred.

Drizzle pumpkin with olive oil and sprinkle with salt and pepper.

Place the tray in the oven at 180°C (350°F) for approximately 45 minutes to an hour, checking on the tomatoes.

Once cooked, let the vegetables cool slightly before handling.

Tear kale leaves off the stems, discarding the tough stems.

Massage olive oil into the kale leaves to soften them.

Add roasted pumpkin and seeds to the salad bowl.

Peel and seed the roasted red capsicum, then tear it into strips and add to the salad.

Prepare the dressing by mixing 2 tablespoons of olive oil, 1 tablespoon of white wine vinegar, and 2 teaspoons of whole grain seeded mustard, along with salt and pepper.

Pour the dressing over the salad and sprinkle with 2 tablespoons of lightly toasted pine nuts.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens