ROASTED PUMPKIN, WALNUT & KALE SALAD

INGREDIENTS

• 4 tbsp Blood Orange Fig Dressing

• ½ pumpkin sliced into wedges and skin removed

• ½ tsp cumin

• ½ tsp cinnamon

• 1 tbsp Virgin Olive Oil

• 1 ½ tbsp Blossom Honey

• 1 bunch kale

• 1 pomegranate seeds

• ½ cup walnuts

• 50g goats cheese

• Flakey sea salt and freshly cracked pepper

Method

1. Preheat the oven to 220 degrees celsius.
2. Place the pumpkin onto a pre lined baking tray and sprinkle the cumin and cinnamon powder and a pinch of salt and pepper all over. Drizzle with the honey and olive oil and massage into the pumpkin. Roast for 20 - 25 minutes until soft and slightly caramalised.
3. In a large bowl, add the kale and drizzle with 3 tbsp of Rich Glen's Blood Orange Fig dressing. Massage the dressing into the kale and leave to sit for 5 minutes.
4. Add the roasted pumpkin, pomegranate seeds, walnuts and goats cheese to the bowl with the kale. Finish off by drizzling 1 tbsp of the dressing and all over. Serve immediately.

 Blood Orange Fig Dressing