Roasted pumpkin with kale, lingonberries, dijon dressing and pecans
This is the kind of food I’ll put on our Christmas table year after year - hearty salads with seasonal veggies and delicious dressings! I like to make a couple (or more…) of them, with different components, and one or two dressings/hummus/dips on the side!
This kind of food is very smart festive food as it feeds both few as well as many, depending on how many you’re cooking for. And it doesn’t take much time at all to cook it - just put it on a tray and the oven will help you do the rest! No matter if you have a Christmas table with exclusively plant based dishes - or if you want to keep room for your families traditional dishes food like this can be served. Why not make this an onwards classic in your home?
Roasted pumpkin with kale, lingonberries, dijon dressing and pecans
Serves 4
Ingredients
2 small muscat pumpkins
400 gram kale
75 gram pecans
2 dl / 0.8 cups lingonberries
1/2 Tbsp cold pressed rapeseed oil
Dijon dressing
1/2 dl / 0.2 cups dijon mustard, unsweetened
1 dl / 0.4 cups cold pressed rapeseed oil
1/2 dl / 0.2 cups water
1 Tbsp apple cider vinegar
1 tsp maple syrup, optional for a sweeter taste
salt and freshly ground black pepper
How to
Pre heat the oven to 175 degrees Celsius / 350 degrees Fahrenheit. Wash and cut the pumpkins in half, scoop out the seeds using a spoon (save the seeds for roasting) them and cut the rest in slices. Put on a baking tray and roast in the oven for 30 minutes, until the pumpkin is soft.
Cut away the thick bottom steam of the kale, tear the leafs in to smaller pieces. Massage with olive oil and a pinch of salt until silky. Add to the pumpkin tray together with the pecans when 5 minutes remains and bake until kale is soft - and some of it a bit crisp as that is delicious - and pecans crunchy!
Mix all the ingredients for the dressing. Salt and pepper to taste. Drizzle over the tray. Sprinkle with lingonberries.
Happy season!
Recipe was first published in The Gothenburg-Post/Två dagar
