Warm Kale and Pumpkin salad
Serves 2
Ingredients
1.5 cup shredded pumpkins (raw)
9 stalks of kale
½ cup dried cranberries
1 tablespoon balsamic vinegar
1 table spoon water
1 small shallot chopped
2 table spoon salted butter shallots
2 cloves garlic
Pinch of salt
Garnish
BBQ Chick peas
1 can chick peas
1 tablespoon oil
1 teaspoon smoked paprika
½ tsp. liquid smoke
½ tsp. salt
½ tsp. garlic power
1 tsp onion powder
½ tsp. honey
1 tsp. garlic paste
- Start with the BBQ chick peas, drain, wash and pat dry chick peas
- In a bowl toss together chickpeas and all the other ingredients (under the BBQ chick peas ingredients list)
- Place on a lined baking sheet and bake at 400 degrees until golden brown and crispy, about 30 to 40 minutes
- While the chick peas are baking shred pumpkin
- Wash the kale and remove the stalks (only use leaves) chop very finely
- Chop shallots, cranberry’s and grate two cloves of garlic
- In a sauté pan, melt butter, add dried cranberries cook and render their sweetness
- Add pumpkin and garlic and continue to cook for another minute.
- Add balsamic vinegar and water to deglaze the pan, then immediately toss in the kale
- Sauté the for 3 -4 minutes until the kale starts to wilt and reduces in volume, (the kale will still be crunchy but not be as tough as when raw)
- Serve and garnish with the crispy BBQ chick peas