WINTER SALAD WITH COOKED PUMPKIN AND BEANS

I know, I know, when it's cold outside, you don't really crave salads. However, these salads are different - they're warm, with richer and heartier flavors, yet still light enough that you’ll enjoy them even in the colder months. You can confidently make these salads for everyday meals or for special weekend or holiday lunches when you're in the mood for something special.

Ingredients

• Kale

• 0.5 buttercup squash

• 1 container (~400 g) of cooked white beans

• 30 g of dried cranberries

• 30 g of pumpkin seeds

• 0.5 red onion

• Spices: a pinch of salt, dried herb mix (Mediterranean, Provence or similar)

• Dressing: mustard-honey dressing (see recipe)

Instructions

I slice the pumpkin into wedges and place them on a baking sheet lined with parchment paper.

Next, I add cooked white beans. I sprinkle the pumpkin and beans with salt and dried herbs, then put everything in a preheated oven at 200°C for about 30 minutes.

While that’s baking, I boil some water. I remove the kale leaves from the stems, place them in a deep bowl and pour hot water over them. I let them sit for about 5 minutes. This will soften the kale leaves and make them easier to chew.

I soak the cranberries for 10 minutes.

I toast the pumpkin seeds and prepare a mustard-honey dressing (see recipe).

Now, I assemble the salad bowl: I add the kale leaves, roasted pumpkin, beans, cranberries, chopped onion and toasted pumpkin seeds.

I drizzle everything with the mustard and honey dressing.

P.S. If you want an even heartier effect, you can also add avocado.

BON APPETIT!