choose your fav
1 head broccoli cut into small florets
3 cups cubed pumpkin
1 red onion cut into thick slices
1 bulb garlic
1 1/2 tbsp olive oil
1/2 tsp salt
1 bunch Tuscan Kale
1/3 cup olive oil
2 tbsp balsamic vinegar
1 egg yolk (omit if vegan)
1/2 tsp black pepper
1/3 cup almonds roughly chopped
Preheat the oven to 220 degrees Celsius (425F). Place the cubed pumpkin, broccoli florets and red onion on a baking tray. Cut the top off of the garlic bulb and place it on the baking tray. Drizzle everything with 1 1/2tbsp olive oil and sprinkle with 1/2 tsp salt. Place in the oven to bake for 20 minutes until the pumpkin is tender.
To prep the kale, remove the stems and chop the leaves into bite sized pieces. Place the chopped kale in a large salad bowl and sprinkle the leaves with a pinch of salt. With clean hands massage the kale leaves by scrunching it between your hands for about 1 minute. The kale will become darker in colour when you do this.
Squeeze the cloves out of the roasted head of garlic and place them in a blender or nutribullet. Add in the olive oil, balsamic, pepper and optional egg yolk. Blend until smooth and creamy.
To assemble the salad place the shredded kale in a bowl, top with the roasted pumpkin, broccoli and red onion, top with the chopped almonds and toss with the dressing.