Roasted Pumpkin, Kale & Red Capsicum Salad

By Michael Waterfield  •   2 minute read

The Glavocich family washing fresh produce in the kitchen

This hearty, flavour-packed salad is a perfect way to enjoy fresh, seasonal produce like kale, pumpkin, and red capsicum. It’s warm, vibrant, and full of nutrients—ideal as a standalone meal or a side dish.

You can find many of the fresh ingredients in this season's Farmers Choice Veggie Box!

Ingredients

  • 500g pumpkin, peeled and diced
  • 1 large red capsicum, sliced
  • 3 cups fresh kale, chopped and stems removed
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 1 garlic clove, minced
  • ¼ cup crumbled feta (optional)
  • ¼ cup pumpkin seeds, toasted
  • Salt and pepper to taste
  • Lemon wedges for serving

Instructions

  1. Roast the Pumpkin and Capsicum: Preheat your oven to 200°C. Toss the diced pumpkin and sliced red capsicum with 1 tablespoon of olive oil, smoked paprika, cumin, salt, and pepper. Spread them on a baking tray and roast for 25-30 minutes until tender and slightly caramelised.

  2. Prepare the Kale: While the veggies are roasting, massage the kale with the remaining olive oil and minced garlic. This helps soften the leaves and brings out the flavour.

  3. Assemble the Salad: In a large serving bowl, combine the roasted pumpkin, capsicum, and kale. Toss gently to mix the ingredients.

  4. Add Toppings: Sprinkle the salad with crumbled feta (optional) and toasted pumpkin seeds for a bit of crunch.

  5. Serve: Squeeze fresh lemon juice over the salad before serving to add a bright, zesty finish.

This warm, nutritious salad makes the most of our local Australian produce, and the flavours are sure to be a hit with the whole family!

Tagged:

Previous Next
Refer Now!