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In the world of vibrant flavors and nourishing ingredients, the Vibrant Pumpkin Curry Kale Salad stands out as a wholesome dish that beautifully combines nutrition and taste. This salad is not only a feast for the eyes with its colorful components but is also packed with essential nutrients, making it a perfect addition to any meal. Whether you’re looking for a light lunch, a side dish for dinner, or a satisfying meal prep option, this salad offers versatility and satisfaction. In this article, we will explore the ingredients, preparation steps, and benefits of this delightful salad, ensuring you can recreate it with ease.

Vibrant Pumpkin Curry Kale Salad

A delicious and nutritious salad featuring roasted pumpkin, kale, and a creamy tahini dressing.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Salad
Cuisine Fusion
Servings 4

Ingredients
  

  • 2.0 cups kale, chopped and stems removed
  • 1.0 cup pumpkin, diced (fresh or canned)
  • 1.0 tablespoon olive oil
  • 1.0 teaspoon curry powder
  • 0.5 teaspoon ground turmeric
  • 0.25 teaspoon cayenne pepper
  • None to taste salt
  • None to taste black pepper
  • 0.5 cup cooked quinoa
  • 0.25 cup red bell pepper, diced
  • 0.25 cup pomegranate seeds
  • 0.25 cup almonds, sliced or slivered
  • 2.0 tablespoons tahini
  • 1.0 tablespoon apple cider vinegar
  • 1.0 teaspoon maple syrup or honey

Instructions
 

  • Preheat your oven to 400°F (200°C). Toss the diced pumpkin with olive oil, curry powder, turmeric, cayenne pepper, salt, and black pepper in a mixing bowl. Spread the seasoned pumpkin on a baking sheet and roast for 20-25 minutes or until tender and slightly caramelized. Allow it to cool slightly.
  • While the pumpkin is roasting, massage the chopped kale in a large bowl with a pinch of salt for about 2-3 minutes. This will soften the kale and make it more palatable. Rinse and drain if excessive moisture is left.
  • If not using pre-cooked quinoa, rinse 0.25 cup of quinoa under cold water, then add it to a pot with 0.5 cup water. Bring to a boil, reduce the heat, cover, and simmer for about 15 minutes until the quinoa is fluffy. Set aside to cool.
  • In a small bowl, whisk together tahini, apple cider vinegar, maple syrup (if using), and a couple of tablespoons of water to reach your desired dressing consistency. Add salt and pepper to taste.
  • In the bowl with the kale, add the roasted pumpkin, cooked quinoa, diced red bell pepper, and pomegranate seeds. Drizzle the tahini dressing over the salad and gently toss to combine all the ingredients.
  • Top the salad with sliced almonds and garnish with fresh cilantro or parsley, if desired. Serve immediately or let it chill for 30 minutes to meld the flavors.

Notes

Feel free to adjust the amount of cayenne pepper based on your heat preference.
Keyword healthy, kale, pumpkin, salad, vegan