Roasted pumkin, beets and red onions kale salad

Your table should always be colorful !

So when planning a single dish meal like a salad, I always ensure I combine ingredients to get a burst of colors and textures that will please our eyes even before we taste it 🙂

Today I made this nice combo of roasted and fresh vegetables, combined with lentils, seeds and herbs, it was really delicious and you can do it even if you can not cook 🙂

Recipe below if you want to try it.

Don’t hesitate to share your comments if you give it a go.

Recipe:

• 3 cups pumpkin cut in medium chunks (you can leave the skin if organic)
• 2 cups beetroot cut in medium chunks
• 3 red onions sliced in 6 parts
•  1, 5 cup cooked puy lentils
• 3 cups kale
• pickled onions (optional but real nice twist)
• a good handful coriander
• vegetarian: crumbled blue cheese / vegan: marinated crumbled tofu or vegan cheese
• roasted pepitas

Coat your pumpkins, beetroots, red onions with 2 tbsp olive oil, salt, pepper and 1,5 tbps cumin (you can add an additional 1 tsp turmeric on the pumpkin). Roast in the oven for approx 30 min, 180°C.

Once the vegetables have cooled down, dress your plate with all the veggies, top with the herbs, pickled onions, cheese and roasted pepitas. Drizzle with a dressing made of 2 tbsp apple cider vinegar and 3 tbsp olive oil.

Add a pinch of salt and cracked pepper according to taste