Kale and pumpkin salad with honey-shallot dressing
We get a good dose of manuka goodness in this dressing. The creamy texture and floral hints couple perfectly with the salty and tangy elements of the salad.
Serves 4-6 as a side. Pairs well with chicken or lamb. Gluten free. 30 mins prep and cook time.
Note: For a sweeter and milder red onion, place the sliced onion into white vinegar and a teaspoon of honey for 30 mins before serving and drain well before eating.
For the pumpkin:
1 butternut pumpkin, cut into wedges
1 tbsp olive oil
Pinch of cinnamon
Pinch of sea salt
For the dressing:
1 small shallot, diced
2 tbsp lemon juice
4 tbsp olive oil (mild variety)
Salt and pepper to taste
For the salad:
1 punnet cherry tomatoes, halved
300g curly kale, chopped
1 cucumber, diced
2 avocados, diced
¼ red onion, sliced finely
60g Pecan nuts
Roast the pumpkin
Pre-heat the oven to 200°C, preferably fan-assisted, and line an oven tray with baking paper.
Cut the pumpkin into wedges lengthways, scooping out the seeds. Toss in a bowl with oil, cinnamon and salt, then spread out on the lined oven tray. Pop in the oven and bake for 20-25 minutes.
Make the dressing
Chop the shallot very finely. Combine in a bowl or bottle with lemon juice and Zealandia 100+ and olive oil. Season with salt and pepper to taste. Set aside at room temperature until ready to serve.
Make the salad
Halve cherry tomatoes. De-stalk the kale and chop the leaves finely. Cut cucumber into 1 cm dice. Halve avocados and remove stone, then cut the flesh into 2 cm dice while still in the skin, then scoop the flesh out. Slice the onion finely. Roughly chop the pecans.
Lay out the kale and roast pumpkin on a platter. Scatter, tomatoes, cucumber, avocado and sliced onion atop the kale. Sprinkle over the pecans. Give the dressing another stir or shake and drizzle over the meal, then enjoy immediately.