This autumn is only my second writing Coconut and Berries but I did read blogs for a few years before that so I’m fairly used to the pumpkin fever that takes over the blogosphere come October time.
Before that, pumpkins to me were simply Halloween decorations and it didn’t even cross my mind that you could eat the stuff, let alone in desserts! I finally took the plunge last year and was introduced to the deliciousness that is pumpkin pie and also discovered how well pumpkin works in baking- it keeps my Chocolate Pumpkin & Cranberry Muffins really rich and moist.
Canned pumpkin still isn’t the easiest thing to get hold of in England (though it is becoming more common) but I spied some whole pumpkins on my usual Sunday morning farmers’ market visit and thought I’d pick one up and join in the pumpkin fun.
FYI, you can definitely make your own pumpkin purée to use in desserts and baking. It’s hardly more difficult than opening up a can, probably cheaper, and some say it’s actually tastier.
But pumpkin is also delicious prepared as you would your favourite squash. Just dice it, drizzle with olive oil, sprinkle over a little seasoning and roast until sweet and tender.
The chunky cubes of pumpkin are lovely in this autumn kale salad, and with beans, toasted nuts and a simple dressing, you’ve got a substantial meal.
You can either briefly steam the kale or just massage it well with the dressing to soften it up before tossing with the other ingredients.
Ingredients
- 500g/18oz Peeled, diced pumpkin OR squash
- 1 Tbsp Oil
- 1/2 Bunch of kale, washed, tough stems removed and chopped into bite-size pieces (approx 125g/4oz when prepared)
- 1 C Cooked white beans
- 1/4 C (heaping) Toasted walnuts
- 2 Tbsp Olive oil
- 1 Tbsp Maple syrup
- 1 tsp Dijon mustard
- 2 Tbsp Lemon juice
- Salt & Pepper
Instructions
- Preheat oven to 200C/400F. Toss diced pumpkin with 1 Tbsp oil, salt and pepper, spread on a baking sheet and roast for approx 25 minutes, stirring half-way through.
- Meanwhile, whisk together all the ingredients for the dressing and either steam the kale for a few minutes, just until it turns vibrant green, or massage with half the dressing (use your hands and be aggressive!) until it softens.
- When the pumpkin is ready, add to the kale along with half the dressing (if not yet added), beans, and the walnuts. Add remaining dressing to taste.
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Beautiful salad! The pumpkin really is great in savory dishes as well! Love that you paired it with kale! thanks for sharing!
Kale is usually a good pairing
Glad you like the look of the dish Sam!
i am so surprised that canned pumpkin is uncommon in england! it must be so frustrating having to go through the trouble of making pureed pumpkin when people in the us are just opening a can.
this salad looks delicious- one of my favorite salads is messaged kale with walnuts. i love the addition of pumpkin to make it more autumny!
It’s never really been an issue as I haven’t used pumpkin all that much before but seeing all the recipes on US blogs does make me wish it was a little easier to come across. Pumpkin in baking just isn’t typical here!
Walnuts are having a bit of a moment in my kitchen!
Haha I love you’re posting your love for pumpkin today
We think alike! This dish looks amazing, I’ll definitely add it to my must-tries ! <3
Everywhere I look there’s pumpkin at the moment! Definitely the season.
Haha yes indeed
I got yet another post on it.. haha 😉
So funny how pumpkin takes over the food blogosphere come October. I saw sugar pumpkins pop up at our market last week but haven’t picked on up yet-it’ll be time soon though!
They’re gleaming orange and cute little stalks will entice you soon I’m sure!
Oh this looks delicious! I love kale and the pumpkin is a beautiful (and nutritional) addition. Can’t wait to try it! Thanks for sharing!
Thank you! I hope you do try it. Please let me know how you like it.
I still get surprised to read of people like you who are so into cooking who have not cooked with pumpkin until recently - we grew up with it in a very different tradition than in the US and UK (in fact I once begged a pumpkin from a farmer in the uk and it was hard work convincing him I wanted to eat it) so the northern hemisphere autumnal flurry still seems a bit weird. Kale is by far a stranger vegetable to me - I haven’t had too much faith in kale salads but was happy to eat two yummy kale salads on my recent holidays so perhaps I need to retry kale salad as it gets warmer here - did you steam or massage your kale - it looks steamed to me but as I saw I am not a kale expert
How interesting! Now I’m curious as to what Australian pumpkin traditions are..
It is a little bizarre that cooking with squash should be so normal here while pumpkin, which really is so similar, is pretty much overlooked.
Definitely give kale salads another chance. If you’re hesitant then a creamy nut-based dressing might be a good place to start. Here I did just massage the kale, not steam it. It takes on the same appearance!
Are pumpkins for eating not such a think in the UK?? I was surprised to read you didn’t used to eat them - I grew up with pumpkin as a standard dinner time vegetable, although it was only in recent years I became more adventurous with it and ventured into dessert territory. I have started to see a few squashes about so am looking forward to making more autumnal dishes, this one included
Eating squash is much more typical. Pumpkin does make an appearance but it’s not so normal- and definitely not in desserts!
Interesting! Australia had pumpkin (savoury rather than desserts though) but not really squash
What a delicious salad.. and definitely perfect for the fall too! Love that you used kale, I’m always searching for new and yummy ways to use it.
Thanks Thalia. There are so many yummy ways to use kale! Not enough meals in the day though!
Wow, that is definitely different, as I have ONLY ever eaten pumpkin as in a dessert…..surprise, surprise I know, haha! But seriously, I have never eaten it in a savory dish. I don’t even know if I would like it that way….I honestly do not like the taste of pumpkin by itself at all, but when it is combined with all the spices of cinnamon, cloves, ginger, etc. I LOVE it…it takes on an amazing flavor then. I recently made a pumpkin chocolate chip ice cream sandwich and it’s one of my favorite things I’ve ever made with pumpkin. That said, I am going to attempt to use pumpkin in a savory dish this month and see how it goes. I will probably only use a small amount, so it doesn’t overpower.
As far as your salad is concerned, it looks absolutely beautiful Emma and like I’ve said before, I love kale and I eat it daily. I also love how you cubed and cooked the kale…I’ve only ever really seen it as a puree, so this I might love! Love the sweet dressing too!
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I just now discovered your blog and am so happy and excited that I did! (I have no idea How I missed it but am just grateful to know of it now!) I’ve already bookmarked several recipes and, of course, I’ve subscribed. I plan to make the autumn kale and pumpkin salad -as well as several other recipes of yours- and will definitely be having your overnight oats with chocolate(!) for breakfast more than once this week. I could go on and on … but won’t.
Thank You So Much for being here and sharing these innovative and clearly delicious recipes!!