This Pumpkin, Quinoa & Kale salad served in mini pumpkins is not only 100% Vegan, but also a delicious fall salad and healthy vegan thanksgiving recipe!
The first step to making this healthy fall salad is to prepare the mini pumpkins. To do this, preheat the oven to 170C and begin by Chopping off the pumpkin tops and scooping out the flesh and seeds. *
Then, lightly brush the pumpkins with oil and season with a bit of salt and pepper.
Place these on a large baking tray in the oven for around 25 minutes, till the flesh is soft. Depending on how thick the mini pumpkins are, you may need some additional time.
While the pumpkins are busy roasting, you can prepare the rest of the salad. To do this, prepare the quinoa according to the packet instructions.
Meanwhile massage the kale with the lemon, salt & pepper.
**Now is also the time to de-seed your pomegranate. I find it easiest to do this in a bowl of water, as this help get the seeds loose without damaging them too much.
When ready to serve, simply mix the kale, quinoa and pomegranate seeds. You can also, optionally, add in some chopped nuts. This salad can then be served within the baked mini pumpkins and voila! ***