Warm Pumpkin and Quinoa Salad with Almonds, Fetta & Green Goddess Dressing
Calling this a 'salad' does not do it justice. With protein packed quinoa, fibre-rich figs and heart-healthy kale, this dish packs a serious nutritional and flavoursome punch. Finished with a tangy green goddess dressing, creamy fetta and roasted almonds, you have a winning combination.
Number of servings
Ingredients
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1⁄3 Bunch Kale
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60g Dried Figs
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2 Tbsp Roasted Almonds
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1⁄2 Cup White Quinoa
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1 Tbsp Pomegranate Molasses
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300g Kent Pumpkin
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2 Tsp Vege Stock Concentrate
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1 Spring Onion
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40g Danish Fetta
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3 Tbsp Green Goddess Dressing
Perth's local meal kit putting fresh first
Fresh and local ingredients sourced from WA farms and local Perth suppliers.
Get startedStep-by-step instructions
First Things First
Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.
As well as your basic cooking tools, you will need...
Bowl
Fine Sieve or Colander
Baking Tray
Pot
1 Prepare & Roast Pumpkin
Preheat oven to 200°C. Peel Kent pumpkin, de-seed and cut into 11⁄2 cm pieces. Place pumpkin pieces on a lined baking tray (use 2 trays if necessary), drizzle with olive oil, pomegranate molasses and season with salt and pepper. Coat pumpkin well and cook in the oven for 20 minutes, or until tender.
Tip! You don't have to discard the pumpkin seeds - you can actually roast them along with the pumpkin and add to the salad. It's up to you.
2 Cook Quinoa
Meanwhile place white quinoa into a fine sieve/colander and rinse well under cold water. Place quinoa in a pot with 1 cup water and vege stock concentrate, then bring to the boil. Reduce heat and simmer for about 10 minutes or until all liquid has been soaked up and quinoa is tender and fluffy.
3 Prepare Remaining Ingredients
De-stem the kale and roughly chop, along with the roasted almonds and dried figs. Thinly slice spring onion on a slight angle.
4 You Plate It
In a salad bowl, combine kale with roasted pumpkin, quinoa, spring onions, almonds and figs. Dress with green goddess dressing and toss well to combine. Divide the salad between plates and crumble Danish fetta over the top to garnish. Enjoy!
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