These healthy, pumpkin salad is easy to make at home, and is a great idea to serve with your Halloween Happy meal.
Healthy Halloween Pumpkin Salad Recipe
Vegetarian,
Contains Nuts,
Gluten Free,
Meal Prep/Freezer Friendly,
Prep 15 mins
Cook 30 hrs
*Nutrition per serving
Kcal 277
Fats(g) 18
Carbs(g) 23
Protein(g) 8
Fibre(g) 4
Serves 4
For the salad:
2 cups (230g) pumpkin or butternut squash, chopped into 1-inch pieces
2 tbsp. olive oil
4 cups (270g) curly kale, leaf part only, chopped
¼ cup (30g) cranberries, dried
2 oz. (60g) blue cheese, crumbled
â…“ cup (30g) pecan nuts
salt & pepper
For the dressing:
4 tbsp. Greek yogurt
2 tbsp. olive oil
2 tbsp. Dijon mustard
2 tbsp. honey
1 tbsp. lemon juice
1 tbsp. apple cider vinegar
1 garlic clove, crushed
salt & pepper
How to make
Preheat the oven to 450°F (230°C). In a large bowl, toss the diced pumpkin or squash with 2 tablespoons of olive oil and season with salt and pepper. Spread out the pumpkin onto a large baking tray lined with baking paper, and bake for 25-30 minutes or until golden and tender. Remove the pumpkin from the oven and set aside to cool slightly.
In a small bowl, whisk together the dressing ingredients, and season to taste with salt and pepper.
In a large bowl, toss the kale with half of the dressing, ensuring it is well coated. Add the cooled pumpkin, cranberries, crumbled cheese and pecans and gently toss together.
Transfer the salad into serving bowls and drizzle with the remaining dressing. Season with more salt and pepper, if necessary, and serve immediately.
Used Workout Music Video link
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