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

Name: Kale salad with miso pumpkin, seeds, pomegranate, walnuts and sesame dressing
Yield: 4
Ingredients: 1 bunch finely julienned raw kale; 3 tablespoons various seeds; 1 cleaned pomegranate; ½ miso-glazed walnuts; 2 tablespoons coarsely chopped Delica pumpkin; 60 gr. Miso paste; 25 gr. agave; 15 gr. Water; 25 gr. seed oil; 1 level teaspoon Salt; ½ teaspoon Pepper; 40 gr. tahina; 10 gr. Sesame oil; 20 gr. seeds oil; 10 gr. white wine vinegar; 45 gr. honey; 15 gr. Soy sauce; ½ only (40 gr) Orange juice

Ingredients

raw kale 1 bunch finely julienned
various seeds 3 tablespoons
pomegranate 1 cleaned
walnuts ½ miso-glazed
Delica pumpkin 2 tablespoons coarsely chopped
Miso paste 60 gr.
agave 25 gr.
Water 15 gr.
seed oil 25 gr.
Salt 1 level teaspoon
Pepper ½ teaspoon
tahina 40 gr.
Sesame oil 10 gr.
seeds oil 20 gr.
white wine vinegar 10 gr.
honey 45 gr.
Soy sauce 15 gr.
Orange juice ½ only (40 gr)

Cooking time:

20 min.

Number of person:

Difficulty:

Low

Course:

Time:

Cooking method:

Type of product:

Appliances used:

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Chef:

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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