Kale salad with miso pumpkin, seeds, pomegranate, walnuts and sesame dressing


Cooking time:
20 min.
Number of person:
Cooking method:
Type of product:
Appliances used:
Kale and pumpkin salad

Step 1 and 2

Emulsify all ingredients together with a hand whisk.

Separately cut half the Delica pumpkin into 2cm cubes, removing the skin. Mix the pumpkin cubes with the miso glaze in a bowl. 

Step 3 and 4

Spread the seasoned pumpkin on top of a baking tray lined with baking paper and bake in the middle rack of the oven at 200° for 20 minutes.

Let cool before using.

Sesame and orange sauce

Step 5

Emulsify all ingredients together with a whisk or in a blender.

Step 6

Use the mixture to dress your kale salad.

Step 7

Complete the salad by adding a few tablespoons of miso-glazed pumpkin, and also a few teaspoons of seeds and nuts, and a tablespoon or two of pomegranate seeds on top of the dressed kale. Serve.
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