Easy Plant Based Kale and Pumpkin Keto Salad Recipe

Gluten Free
Lunch
Paleo
Quick Easy
Salads
Sides
Vegan
Vegetarian
4.9/5
(1541 reviews)
Easy Plant Based Kale and Pumpkin Keto Salad
Zylo Recipes

Description

This vibrant kale and pumpkin salad offers a delightful combination of textures and flavors, making it a satisfying and nourishing meal. The foundation of this salad is curly kale, gently massaged with olive oil and a touch of salt to soften its robust texture. This process transforms the kale from tough to tender, creating a pleasant base for the other ingredients.

Roasted pumpkin, prepared until caramelized and tender, is added to the kale, lending a subtle sweetness and earthy depth to the salad. The roasting process intensifies the pumpkin's natural sugars, providing a comforting warmth that contrasts beautifully with the fresh kale. Juicy cherry tomatoes and thinly sliced onions contribute bursts of freshness and a slight tanginess, balancing the richness of the pumpkin and the heartiness of the kale.

The tomatoes add a welcome acidity, while the onions provide a savory sharpness that cuts through the other flavors. Crunchy walnuts provide a satisfying textural contrast, adding a nutty and slightly bitter note that complements the sweetness of the pumpkin and the earthiness of the kale. These nuts contribute not only flavor but also a satisfying crunch that elevates the entire salad experience.

A creamy dressing, made with plant-based mayonnaise, brings all the elements together, coating each ingredient in a luscious and tangy embrace. The dressing adds a richness and moisture that enhances the overall flavor profile, creating a cohesive and harmonious dish. This salad is ideal for preparing in advance; storing the dressed salad separately from the kale and vegetables will help maintain its freshness and prevent the kale from becoming soggy.

When ready to serve, simply combine the ingredients and enjoy. For variations, consider swapping the roasted pumpkin with butternut squash or another similar squash for a slightly different flavor profile. Roasted cauliflower or broccoli can also be incorporated for a less sweet alternative.

If nuts are not available, sunflower or pumpkin seeds provide a delightful crunch and nutty flavor. The versatility of this salad makes it a wonderful choice for any occasion.

Preparation Time

Prep Time
10 min
Cook Time
15 min
Total Time
25 min

Nutrition Information

Per 1 serving serving
C
Calories
390 Kcal

C
Carbs
17 g
Fi
Fiber
7 g
Sugar
5 g

P
Protein
9 g

C
Fats
32 g
Saturated Fats 5 g
Unsaturated Fats 25 g

Cholestrol 0 mg
Sodium 230 mg
Potassium 600 mg
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Ingredients

    1.
    Kale, raw
    Kale, raw
    6 cup
    2.
    Extra virgin olive oil
    Extra virgin olive oil
    3 tbsp
    3.
    Salt
    Salt
    0.75 tsp
    4.
    Pumpkin
    Pumpkin
    200 g
    5.
    Black pepper
    Black pepper
    0.5 tsp
    6.
    Tomato
    Tomato
    12 cherry
    7.
    Onion
    Onion
    0.5 small
    8.
    Classic Vegan Mayo
    Classic Vegan Mayo
    4 tbsp
    9.
    Coconut milk
    Coconut milk
    1 tbsp
    10.
    Lemon
    Lemon
    1 tbsp
    11.
    Lemon Peel Or Zest Raw
    Lemon Peel Or Zest Raw
    1 tsp
    12.
    Onion powder
    Onion powder
    0.5 tsp
    13.
    Garlic powder
    Garlic powder
    0.5 tsp
    14.
    Walnuts
    Walnuts
    50 g

Instructions

    1.
    In a large bowl, combine the shredded kale, 2 tbsp olive oil, and tsp salt. Massage the olive oil into the kale with your hands until it softens. Set aside to marinate.
    2.
    Preheat your oven to 200 C / 400 F and line a baking sheet with parchment paper. Cut the pumpkin into 2.5 cm / 1" cubes and place them on the baking sheet. Drizzle with the remaining olive oil, tsp salt, and black pepper.
    3.
    Roast the pumpkin for 12-15 minutes, flipping halfway through. The pumpkin is done when browned and tender when pierced with a knife. Set aside to cool.
    4.
    In a small bowl, whisk together the vegan mayonnaise, coconut milk, lemon zest and juice, onion powder, and garlic powder. Taste and add salt if needed. Set aside.
    5.
    Finely slice the onion and quarter the cherry tomatoes. Add them to the marinated kale, then add the walnuts and dressing. Toss to combine.
    6.
    Place the salad on a serving platter and arrange the roasted pumpkin on top. Alternatively, divide the salad into 4 plates and distribute the pumpkin among them. Serve immediately.