Rustic Pumpkin + Kale Salad

It's finally Spring here in Australia, but we've had some crazy cold weather this week (including unexpected hail!!) so it's kind of feeling like Winter again. I've been craving big fresh salads all Winter and was looking forward to warm nights and cool greens, so in order to fill that desire along with keeping warm this week, I'll be adding delicious chunks of roasted root veggies and warm grains to my salads. This recipe is one of my regulars, nothing beats soft silky massaged kale and sticky roasted pumpkin for a satisfying dinner.


  • 1/2 kent pumpkin
  • 1 red onion
  • 2 Tbs coconut oil
  • 1 tsp pink Himalayan salt
  • 1 tsp pepper
  • Large bunch organic curly kale
  • 6 radishes
  • 3 Tbs olive oil
  • 1/2 lemon, juice
  • 1 bunch fresh coriander
  • 1 cup quinoa, pre-cooked
  • 1 can lentils
  • Pumpkin/chia seeds – optional.

1. Preheat the oven to 200c
2. Chop the pumpkin and red onion into 1/2 inch wedges.
3. Toss in melted coconut oil, salt and pepper, roast in the oven until golden, about 20-30 mins.
4. Rip the kale from the stalks, compost the stalks or save them for juicing. Wash and dry the leaves. 
5. Tear the kale leaves into small pieces in large bowl and top with olive oil, the lemon juice and a sprinkle of salt.
6. With clean hands, firmly crush the kale between your hands to ‘massage’ the oils into the leaves – this will take a few minutes. You will know it’s finished when the amount of kale has been reduced by half. The final product should look darker, glossy and fresh. 7. Wash the radishes and slice into disks, chop the coriander leaves and add both to the kale salad.
8. Drain and wash the lentils, add to the salad along with the cooked quinoa. 
9. When the veggies are roasted, you can add them to the salad – toss to combine. 
10. This simple delicious salad is ready to serve as a side dish or a meal for two. Drizzle with delicious tahini dressing, top with pumpkin and chia seeds (optional).


  • 1 Tbs tahini
  • 2 Tbs olive oil
  • 1 Tbs apple cider vinegar
  • 2 tsp rice malt syrup

Add all of the ingredients to a jar and shake well to combine. Drizzle over salads and store in the fridge for about two weeks.

*Salad keeps in the fridge for 5-7 days, store salad separately from dressing.
** If the dressing firms up in the fridge, leave it on the counter for an hour before using. 

Enjoy! If you give this recipe or any others from The Lush Scoop, tag #thelushscoop + @thelushscoop on instagram so we can admire your creation.

Amy SinclairComment