Ingredients
Units
Scale
- 1 small pumpkin (about 2 cups chopped)
- 1 can of chickpeas, rinsed and drained
- 9 oz/250 g kale (about 6 cups packed)
- 15 Brussels sprouts (about 2 cups shredded)
- 1/2 cup of walnuts
- 1 small red onion
- 1/2 avocado
- 1/2 cup vegan feta
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp smoked paprika
- 1 tsp paprika powder
- 1 tsp garlic powder
- 1/2 tsp cumin
- salt, pepper
- 1/3 cup tahini
- 2 cloves of garlic, minced
- 1 lemon, juiced
- 1 tbsp rice wine vinegar
- 1 tbsp maple syrup
- 1 tsp mustard
- salt, pepper
Instructions
- Scoop out the seeds from the pumpkin, and cut into small cubes. If you prefer, you can first peel the pumpkin.
- Add pumpkin cubes to a baking tray together with drained chickpeas, 1 tablespoon of olive oil, balsamic vinegar, sweet and smoked paprika, garlic powder, cumin, and a pinch of salt and pepper. Toss around to coat evenly, then spread out in a single layer. Bake at 350°F/180°C for about 35 minutes. Add walnuts for the last 5-10 minutes to the tray, so they can toast too.
- Meanwhile chop kale, and shred Brussels sprouts (using a mandoline slicer), and add to a large bowl with 1 tablespoon of oil and a large pinch of salt. Massage them for 2-3 minutes, so they get softer.
- Slice onion thinly, dice avocado, and crumble or cube feta.
- Prepare dressing. Whisk together tahini, garlic, lemon juice, vinegar, maple syrup, mustard, salt and pepper. Add a couple of tablespoons of water to reach desired consistency.
- Assemble the salad. Add roasted pumpkin, chickpeas and walnut, avocado, red onion, and feta to the massaged kale and Brussels sprouts. Drizzle with dressing and mix well together. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 35 minutes