Easy Plant Based Kale and Pumpkin Keto Salad
How to Make It
Step 1
To a large bowl, add the shredded kale, 2 tbsp olive oil, and ¼ tsp salt. Using your hands, begin massaging the olive oil into the kale until softened. Set aside to marinate.
Step 2
Preheat your oven to 200 C / 400 F and line a baking sheet with parchment paper. Cut the pumpkin into 2.5 cm / 1″ cubes and transfer them to the baking sheet. Drizzle the remaining olive oil, ½ tsp salt, and black pepper.
Step 3
Roast the pumpkin for 12-15 minutes, flipping them halfway through. They should be done when browned and tender when pierced with a knife. Set them aside to cool.
Step 4
To make the dressing, add the vegan mayonnaise, coconut milk, lemon zest and juice, onion powder, and garlic powder to a small bowl. Whisk to combine, taste, and add salt if needed. Set aside.
Step 5
Finely slice the onion and cut the cherry tomatoes into quarters. Add them to the kale, then add the walnuts and dressing. Toss to combine.
Step 6
You can place the salad on a serving platter and add the pumpkin on top. Or, divide it into 4 plates, and divide the pumpkin amongst them. Serve immediately.
Ingredients
- Kale, raw – 6 cup
- Extra virgin olive oil – 3 tbsp
- Salt – 0.75 tsp
- Pumpkin – 200 g
- Black pepper – 0.5 tsp
- Tomato – 12 cherry
- Onion – 0.5 small
- Classic Vegan Mayo – 4 tbsp
- Coconut milk – 1 tbsp
- Lemon – 1 tbsp
- Lemon Peel Or Zest Raw – 1 tsp
- Onion powder – 0.5 tsp
- Garlic powder – 0.5 tsp
- Walnuts – 50 g