Pumpkin and kale salad with almonds and poppy seed lemony mayo

Difficulty 1/5

I’ve been looking forward to post a salad for a while and finally I am! Salads for me must be interesting, not monotone or simply a mix of ingredients. Sometimes when we make them at home we just chop and mix, and this becomes boring very easily. Therefore I bring you something different: kale (which is very firm and meaty in a way), pumpkin (roasted, soft and sweet), almonds (crunchy and toasted) and a mayonnaise vinaigrette with lemon and poppy seeds (acidic and tasty :D). So here we go! Eat this by itself or with your favourite protein.

Portions: 4

Ingredients:
For the salad:
– 150g kale
– 30g flaked almonds, toasted
– 300g pumpkin, peeled and cut in cubes
– 100ml olive oil
– 2 bayleafs

For the vinaigrette:
– 5 tbsp mayonnaise (I used light)
– juice from 1 lemon
– 4 tbsp water
– 1 tbsp poppy seeds
– salt and pepper to taste

Procedure:
1. Cook the pumpkin in the oven with the the bayleaf, olive oil, salt and pepper at 200C for about 30min or until soft. Mix them very 10min with a spoon. At the end let it cool completely.
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2. Cut the Kale, leaving the stalk out and make sure they are bite size! Nothing worse than trying to put a huge leaf in your mouth
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3. Mix everything for the vinaigrette 😀
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4. Assemble and eat away.

Easy as that. Get ready to chew and enjoy 🙂 Tell me in the comments what types of salads you would like to see for a future post.

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Published by

Chef Lorena

Hello! My name is Lorena Salinas and I’m a chef. I absolutely love to cook and eat. Discovering new techniques, styles and ways to apply it to things that I already know gets me really excited. I really look forward to seeing people cook my recipes or even make them better than I originally did. Welcome to my food world! For info and collaborations e-mail cravingsjournal@gmail.com

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