HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPork, Pumpkin & Kale Salad
Pork, Pumpkin & Kale Salad

Pork, Pumpkin & Kale Salad

Read more

The key to balanced flavour in any recipe is the combination of salty and sweet ingredients. This recipe has both and is therefore great. The End. No, but seriously, once you’ve tried this honey mustard dressing, you’ll be putting it on everything. Roasted onion, sweet pumpkin, and cumin amp up the flavour with tender pork bringing the whole dish to a perfect close.

Tags:Egg FreeNaturally Gluten-FreeHealthyHigh ProteinLow SodiumNut Free

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking difficultyMedium
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 portion



red onion

1 tsp


2 tsp

wholegrain mustard


1 bunch


400 g

pork tenderloin

2 tbs


(May be present Milk, Tree Nuts, Peanuts, Sesame, Soy)

Not included in your delivery

2 tbs

olive oil

1 tsp


1 tbs

white wine vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2330 kJ
Fat25.6 g
of which saturates4.7 g
Carbohydrate21.2 g
of which sugars14.7 g
Dietary Fibre0 g
Protein59.2 g
Sodium238 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Baking Paper
Baking Tray
Small Bowl
Large Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon

Preheat oven to 200°C/180°C fan forced. To prepare the ingredients, peel the pumpkin and cut into 2 cm cubes. Cut the red onion into wedges, and roughly chop the kale (destemmed).


Toss the pumpkin and red onion in the cumin, half of the olive oil, and some salt and pepper. Arrange in a single layer on a lined oven tray and bake in the oven for 25-30 minutes or until tender.


Meanwhile, to make the dressing whisk the remaining olive oil, wholegrain mustard, honey and white wine vinegar in a small bowl until well combined. Set aside.


Place the kale in a large bowl and drizzle with a little olive oil. Season well with salt and pepper and then, using your fingers, massage the kale leaves gently to soften. Tip: Massaging kale leaves completely changes their texture and makes them much more enjoyable to eat raw in a salad.


Heat a greased ovenproof medium frying pan over a medium-high heat. Season the pork tenderloin with salt and pepper and add to the pan. Cook for 3 minutes, turning to cook all sides. When the pork is nicely coloured, transfer to the oven (or place the pork on a lined oven tray) and cook for 8 minutes or until cooked through (pork can be served blushing). Remove from the oven, place on a plate and cover with aluminium foil. Rest for 5 minutes and then slice.


Add the roast pumpkin, onion and pepitas to the bowl with the kale and gently toss. Divide salad between plates, top with the pork slices and drizzle with the honey and mustard dressing.