We're in our light and bright era so only a salad will do! Nan's special seasoning is the perfect pair to roast pumpkin and works wonders in this kale salad. With some special additions of garlicky-fetta, honey mustard sauce and roasted almonds, your standard salad has been made a little bit fancier.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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.
1
Pumpkin
1
Nan's Special Seasoning
1
Garlic
1
Roasted Almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan. )
1
Kale
2
Red Radish
1
Cucumber
1
Fetta Cubes
(Contains Milk;)
1
Spinach & Rocket Mix
1
Honey Mustard Sauce
(Contains Milk; May be present: Soy. )
1
olive oil
• Preheat oven to 240°C/220°C fan-forced. Cut pumpkin into 1 cm-thick wedges. • Place pumpkin on a lined oven tray. Sprinkle with Nan's special seasoning, season with salt and drizzle with olive oil. Toss to coat. • Roast until tender, 20-25 minutes.
TIP: Peel the pumpkin if you prefer and scrape out the seeds, if necessary!
• Meanwhile, finely chop garlic. Roughly chop roasted almonds. Thinly slice kale, discarding any larger pieces of stalk. • Thinly slice red radish and cucumber into rounds.
• In a small frying pan, heat a drizzle of olive oil over medium-high heat. • Cook garlic until fragrant, 1 minute. Transfer to a small bowl. • Crumble in fetta cubes and mash to combine.
• When the pumpkin has 5 minutes remaining, in a large bowl, combine cucumber, radish, spinach & rocket mix, kale, a drizzle of vinegar and olive oil. Season to taste.
• In a small microwave-safe bowl, microwave honey mustard sauce until warmed through, 30 seconds.
• Divide salad between bowls then top with roast pumpkin. • Drizzle over honey mustard sauce, and garnish with garlic fetta and pecans. Enjoy!