Pumpkin, kale, candied cherries, ricotta and nuts salad

This pumpkin salad, kale, candied cherries, ricotta and nuts, is an explosion of sweet and sour flavors and textures that will also provide you with a lot of nutrients, fiber, vitamins and minerals.

Did you know that the kale has calcium, iron in high proportions, magnesium, potassium and zinc in addition to a high protein content of approximately 10%, with a lower contribution of carbohydrates and about 3% of fiber? It also has vitamin C (more than 20 mg per 100 grams), vitamins E, A and K. A superfood that you can already find in the vegetable section of many supermarkets and supermarkets.

And as we are going to prepare it today, you are going to love it.

INGREDIENTS:

• 24 cherry tomato
• 100 gr of Kale
• 400 gr of pumpkin
• 200 gr ricotta or cottage cheese
• 100 gr smoked turkey
• Assorted seeds: sunflower, sesame, pumpkin
• Handful of raisins, or dried cranberries or Goji berries
• Handful of walnuts or the nut of your choice
• Extra virgin olive oil
• 1 tablespoon cane sugar
• Salt, pepper , oregano and thyme
• Optional : curry and turmeric powder

RECIPE ELABORATION STEP BY STEP: (click to see video-recipe)

1. Preheat the oven to 180ºC with fan. In a large baking tray and on baking paper, place the peeled and diced pumpkin.
2. Season with salt and pepper and add a splash of Aove.
3. In a baking dish, put all the cherry tomatoes and sprinkle: salt, pepper, oregano, a spoonful of cane sugar and a good dash of Aove.
4. Bake until the pumpkin is soft, depending on the size of the pieces, about half an hour. The tomatoes also.
5. Lower the oven temperature to 120ºc.
6. In another bowl, put the kale cut into pieces and without the woody part of the trunk that we discard. Add salt and pepper and a good splash of oil and optionally, if you like, sprinkle a little curry and turmeric. Stir with your hands so that all the leaves are well impregnated.
7. Bake until crispy and watch out that they may burn, be aware.
8. In a baking dish, put all the cherry tomatoes and sprinkle with salt, pepper, oregano, a spoonful of cane sugar and a good dash of olive oil.
9. Cut the roasted pumpkin into cubes, add the cherry tomatoes, 3 or 4 teaspoons of ricotta, crunchy kale leaves, a handful of seeds and some chopped walnuts, and drizzle with the oil and dressing released by the roasted cherry tomatoes.

We already have this delicious pumpkin, kale, candied cherries, ricotta and nuts salad I hope you incorporate it into your diet and enjoy it very much.

I remind you that on my instagram @cocinayviajes you can find more recipes and video recipes, my gastronomic recommendations for you to discover new destinations, restaurants and wonderful products.

With all my love,

Mireia Alum