Kale salad with pumpkin, quinoa and feta
Recipe for pumpkin salad with kale, quinoa, feta and pistachios.
Servings 4 people
Calories 428kcal
Ingredients
- 600 g pumpkin, cut into cubes e.g. Hokkaido or butternut squash
- 100 ml white quinoa
- 150 g kale, roughly chopped
- 150 g feta, cut into cubes
- 35 g pistachios, chopped
- Salt and freshly ground pepper
- Oil
Vinaigrette
- 3 tbsp olive oil
- 2 1/2 tbsp lemon juice
- 1 1/2 tbsp mayonnaise
- 2 tsp wholegrain mustard
- 2 tsp honey
- Salt and freshly ground pepper
Instructions
- Toss the pumpkin with a little oil and season with salt and freshly ground pepper.
- Spread it out on a baking tray lined with baking paper and roast in a preheated conventional oven (top and bottom heat) at 220°C for about 25 minutes.Leave it to cool slightly on the tray.
- Meanwhile, cook the quinoa according to the packet instructions, then rinse it under cold water. Leave it to drain in a sieve.
- Also mix together the ingredients for the vinaigrette and season to taste with salt and freshly ground pepper.
- Put the kale, pumpkin, quinoa, feta and pistachios in a bowl. Pour over the vinaigrette and toss well.
- Serve straight away, or keep in the fridge until ready to serve.
Nutrition
Calories: 428kcal | Carbohydrates: 39g | Protein: 16g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 22mg | Sodium: 423mg | Potassium: 902mg | Fiber: 7g | Sugar: 9g | Vitamin A: 5842IU | Vitamin C: 58mg | Calcium: 161mg | Iron: 3mg