• Michelle

Maple-Miso Roasted Veggie Salad


Though it's Spring in New Zealand it's still fairly chilly! This warming and nutrient dense salad is incredibly delicious, simple and easy on the budget.

Serves 2


Ingredients:

500g butternut pumpkin, squash or kumara (or a mixture!)

1 bunch cavolo nero kale (but any kale will do)

1/4 cup pumpkin seeds

2 heaped teaspoons of light coloured miso

1 Tbsp maple syrup

2-3 Tbsp olive oil

Salt and pepper to taste

Directions:

Preheat oven to 200C / 400F

Mix the maple syrup and miso together with about a Tbsp of water.

Cut your veggies into bite sized pieces

Place your veggies on a baking sheet and toss with the maple miso dressing and some olive oil. Save some dressing to drizzle on top of the salad once it's done. Season the veggies with salt and pepper and bake for about 40-50 minutes or until the veggies are nice and browned.

While the veggies cook:

Remove the kale from the stalk and cut the kale into shreds.

Drizzle with a tsp or two of olive oil

Use your hands to massage the kale until it turns a bright green (trust me).

Place the kale onto two plates.

Heat a skillet onto medium-high. Place the pumpkin seeds into the pan and heat until the seeds begin to brown and pop (keep watch and toss often, you don't want them to burn).

Once the pumpkin is cooked. Place half onto each plate of kale. Top with the pumpkin seeds and drizzle with the remaining dressing and some olive oil.

Enjoy!

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© 2018 Michelle Yandle Nutrition

Please Note: I do not provide the services of a licensed dietician, information received should not be seen as medical or nursing advice and is not meant to take the place of seeing licensed health professionals. Read the full health disclaimer here.

 

Michelle Yandle Nutrition

Waitara, New Zealand

michelle@michelleyandle.com