It’s getting wetter and colder outside, so… it’s time for this delicious autumn salad! With vibrant colours and deep caramel like flavors, this salad combines marinated kale with oven roasted autumn vegetables: pumpkin and red beetroot. The topping of pomegranate seeds gives a nice crunch and compliments the subtle sweetness of the salad.

Do you like autumn salads with marinated kale? Then take look at this kale salad with apple en roasted carrots with pecans and a orange tahin maple sauce.

Eating kale raw!?

This salad uses marinated kale. So you don’t cook the kale but eat it raw. Yes really! You can eat kale raw. Kale has a firm and fibrous leaves. Which is why you might probable only associate it with mashed potatoes or soup: and therefore cooked. But if you massage kale briefly in a slightly sour marinade the leafs will soften.

Roasted vegetables

I combine the marinated kale with roasted pumpkin and red beetroot. I mix the roasted vegetables through the salad after they cooled just a bit. You will serve the salad lukewarm: perfect for a cozy autumn lunch or light dinner.

Extra virgin olive oil

For roasting I used just a bit if olive oil. Don’t you want to use oil because you eat completely fatfree? Then you can roast them with just maple syrup, or you can also steam or boil the vegetables.

Pomegranate seeds

I always just take pomegranate seeds from the freezer. Very easy (with a fresh pomegranate I always have a bit of trouble getting the seeds out neatly). And this way you can determine exactly how much you use each time, very economical!

Replacing the pomegranates

For AIP Paleo you can use dried cranberries instead of pomegranate seeds.

Kale salad with roasted beet and pumpkin

ME (Marjolein Eikenboom)

Delicious autumn salad of marinated kale with grilled pumpkin and beetroot

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Prep Time 45

Cook Time 5

Total Time 50

Free from beef, chicken, fat, ferment, fish, grains, legumes, nightshade, nuts, oils, peanuts, pseudograins, seeds

Diet AIP, Medical Medium, Paleo, Vegan

Keyword autumn/winter

Cuisine European

Course salad

Servings large bowl or 2 small portions

Calories 271

Equipment

oven at 430F or 220C
ovendish of steamer/cooking pot
2 bowls

Ingredients

2 large handfuls kale
2 red beets
1 cup pumpkin
4 tbsp pomegranate seeds
½ orange
2 tbsp raw honey
2 tbsp maple syrup
1 tbsp extra virgin olive oil

Instructions

Preheat the oven at 430F or 220C.
Peel the red beets and cut. Cut the pumpkin.
Put the pumpkin and beets in two different bowls and add to each half of the olive oil and male syrup. Marinating them separately will prevent the pumpkin turning purple. Mix wel.
Put the pumpkin and beets in an oventray (also next to each other and still not mixed) or on a baking/oven tray with parchment paper.
Grill for 40 minutes. Let cool a bit.
If you eat fatfree you can steam the vegetables.
In the mean time put the kale with the orange juice and honey in a bowl. Massage with your hands. You wil fill the kale getting softer. Let it stand to marinate.
Mix the kale with the lukewarm pumpkin and beets. Top withe the pomegranate seeds (or dried cranberries).