Kale salad

Name: Kale salad
Total time: 60 min
Yield: 4 portions
Ingredients: kale, washed and without stalks; quinoa, raw; canned chickpeas; pecans, roughly chopped; pumpkin seeds; apple cider vinegar; coarse mustard; olive oil; maple syrup; salt; pepper; hokkaido pumpkin, small; apple

Duration: 1 h

Difficulty: easy

Tags:

alcohol-free gluten-free lactose-free vegan vegetarian

The first frost has arrived, which is generally a sign that it's now a good time to eat kale. Many people traditionally cook it with Bregenwurst or Pinkel sausage, boiled potatoes and smoked pork. However, kale is also delicious eaten raw – this way, it retains all its nutrients as well as its delicious flavour. Here is the recipe for this delicious kale salad, which is not only incredibly tasty and nutritious, but also purely plant-based and therefore suitable for almost everyone. Translated with DeepL.com (free version)

Ingredients for

Ingredients for the salad

200 g kale, washed and without stalks

150 g quinoa, raw

250 g canned chickpeas

60 g pecans, roughly chopped

40 g pumpkin seeds

30 ml apple cider vinegar

50 g coarse mustard

30 ml olive oil

20 ml maple syrup

2 Teaspoon(s) salt

1 Teaspoon(s) pepper

0.5 Piece(s) hokkaido pumpkin, small

0.5 Piece(s) apple

Preparation

Total time: 1 h

If you haven't already done so, wash the kale, remove the stalks and tear/cut it into smaller pieces. Roughly chop the pecans. Remove the chickpeas from the tin and drain.

Cook the quinoa in plenty of salted water or vegetable stock for about 10 to 15 minutes until tender, then leave to steam dry.

Cut the pumpkin into small cubes or slices and roast in the oven at 180°C fan oven for about 15 minutes until the pumpkin is cooked. Then leave to cool.

Now roast the chickpeas, pumpkin seeds and pecans for 10 minutes at 180°C fan oven.

Make a marinade from apple cider vinegar, mustard, oil, maple syrup, pepper and salt, pour it over the shredded kale and knead everything together well for about a minute.

Cut the apple into thin slices/wedges and then mix it together with the cooked quinoa, chickpeas, pumpkin seeds, pecans and pumpkin.

Ingredients for

Ingredients for the salad

200 g kale, washed and without stalks

150 g quinoa, raw

250 g canned chickpeas

60 g pecans, roughly chopped

40 g pumpkin seeds

30 ml apple cider vinegar

50 g coarse mustard

30 ml olive oil

20 ml maple syrup

2 Teaspoon(s) salt

1 Teaspoon(s) pepper

0.5 Piece(s) hokkaido pumpkin, small

0.5 Piece(s) apple

Product recommendations

LURCH Standing Sieve Stainless Steel Ø21,5cm

€16.90*

general.delivery

Kale salad

Ingredients for

Ingredients for the salad

Preparation

Ingredients for

Ingredients for the salad

Product recommendations

Newsletter