Kaiteki Fresh

Roasted Cauliflower, Pumpkin and Kale Salad

Roasted Cauliflower, Pumpkin and Kale Salad

(Serves 6)


  • 1 bag ecoLEAF salad Kale, trimmed and rinsed
  • ½ cauliflower
  • ½ pumpkin
  • 1 cup cooked quinoa
  • ½ cup roasted cashew or macadamia nuts


  • 1 tsp honey
  • 1 small clove garlic crushed
  • ½ tsp Dijon mustard (or seeded mustard)
  • 4 tbs olive oil
  • 2 tbs red wine vinegar
  • Salt & pepper to taste

To prepare dressing:

Add all ingredients in a jar and shake


Preheat oven to 180 degrees.

Cut cauliflower into small florets and cube pumpkin into 2cm pieces. Pat dry.

Put cauliflower and pumpkin in big bowl and mix with 2 tbsn olive oil, salt & pepper.

Lay on a baking tray and roast for 30 mins or until golden brown. Set aside to cool.

Combine roasted vegetables with quinoa, nuts and dressing.

Add ecoLEAF salad Kale, toss and serve.

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