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Pumpkin, Kale & Bean Cannellini Salad

Pumpkin, Kale & Bean Cannellini Salad

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The key to balanced flavour in any recipe is the combination of acidic, salty and sweet. This recipe has all three 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, cumin, pepitas and buttery white beans add richness, spice and texture, making every mouthful a delicious experience.

Tags:Egg FreeNaturally Gluten-FreeHealthyHigh FiberLactose freeNut FreeVeggie
Allergens:Sulphites

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
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 portion

pumpkin

½

red onion

1 tsp

cumin

2 tsp

wholegrain mustard

(ContainsSulphites)

½

lemon

1 bunch

kale

1 tin

cannellini beans

2 tbs

currants

2 tbs

pepitas

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

Not included in your delivery

1.5 tbs

olive oil

1 tsp

honey

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)1630 kJ
Fat15.7 g
of which saturates2.7 g
Carbohydrate41.6 g
of which sugars25.2 g
Dietary Fibre0 g
Protein16.1 g
Sodium386 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Knife
Peeler
Sieve
Chopping board
Baking Paper
Baking Tray
Small Bowl
Whisk
Large Bowl
Instructionsarrow up iconarrow up icon
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1

Preheat the 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 coarsely chop the kale (destemmed). Drain and rinse the cannellini beans, and juice the lemon.

2

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

3

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

4

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

5

Add the roast pumpkin and red onion, cannellini beans, currants and pepitas to the bowl with the kale and gently toss.

6

Divide the salad between plates and drizzle with the honey and mustard dressing.