Johanne Mosgaard

25 Jan 2024 13:47

Kale Salad with Roasted Pumpkin and Orange Vinaigrette


Crisp and satisfying kale salad with quinoa, roasted pumpkin, pomegranate seeds, and almonds. A flavourful salad that can be enjoyed as both a side dish and a main course.

Side dish for 5-6 people

  • 1 small Hokkaido pumpkin or butternut squash
  • 200 dl of quinoa
  • 200g of kale
  • 1 small pomegranate
  • 75g of coarsely chopped and salted almonds
  • 1 portion orange vinaigrette
  • Olive oil for baking and frying.
  • A pinch of salt



Preheat the oven to 200°C (fan). Slice the butternut squash lengthwise, remove seeds, and cut it into slices and then into cubes (feel free to keep the skin on if your pumpkin is organic). Place the pieces in an ovenproof dish and toss them with about 2 tablespoons of olive oil and a little salt. Bake for approx. 25 min until they are lightly golden, and a knife easily pierces through.

Cook quinoa in about 4 dl of lightly salted water for 13-15 min until they "pop". Open the pomegranate with a knife and take out the seeds - possibly peel the seeds in a bowl of water to avoid juice splattering throughout the kitchen.

Remove kale from the stems and chop it coarsely. Heat a pan with a little oil and sauté the kale for a few minutes until it gets a beautiful dark green colour. Prepare your orange vinaigrette. Combine all the ingredients - the lightly sautéed kale, roasted butternut, cooked quinoa, pomegranate seeds and salted almonds – to one salad, and add the orange vinaigrette. Serve, for example, on the Christmas table (as an alternative cabbage salad) or simply during the fall and early winter when the ingredients are in season.

Orange vinaigrette:
  • 1 orange or 2 mandarins/clementines
  • 2 tbsp of white wine vinegar
  • 1 tbsp of olive oil
  • 1 tbsp of maple syrup
  • A pinch of salt
  • Freshly ground pepper

Cut the citrus fruits in half and squeeze the juice out of them, preferably using a citrus press. Mix the juice with the white wine vinegar, olive oil, syrup, salt, and pepper. Adjust the amount to taste. For more sweetness, add a bit of syrup. For more acidity, add vinegar. For more richness, add more oil. If you want it spicier, add pepper and salt. Serve with autumn and winter salads - it pairs excellently with kale.