Coarse kosher salt and freshly ground black pepper
Crushed red pepper flakes
Instructions
Roast Pumpkin Salad
Preheat the oven to 400ºF.
Using a long, sharp knife, make a few small cuts into the top of the pumpkin. You can simply Insert the knife into the pumpkin and then pull it back out 3-4 times to allow steam to escape while it is cooking.
Place the pumpkin on a baking sheet and bake for 30 minutes. Remove from the oven and allow to cool enough to handle.
Cut the pumpkin into bite sized cubes, removing any skin and seeds, and place the cubes back onto the baking sheet. Drizzle with olive oil, salt, and pepper, and return to the oven for another 30 minutes, stirring twice.
Meanwhile, add the kale to a large bowl and drizzle with a small amount of olive oil and a pinch of salt. Massage the oil into the kale with your hands for about 5 minutes or until it feels softer and looks dark.
Add the cooked pumpkin, pecans, pomegranate seeds, feta, pumpkin seeds, and sage to the bowl with the kale. Toss lightly to combine. Serve topped with balsamic dressing.
Balsamic Dressing
In a small mason jar, add all of the dressing ingredients. Place the lid on tightly and shake the jar until everything is combined. Alternatively, you could whisk everything together in a small bowl.
Drizzle over the salad and enjoy.
Notes
Tips for customizing
Add your other favorite roasted vegetables such as beetroot, carrot, or eggplant