Pumpkin, Kale and Blueberry salad

Everyone is obsessed with kale at the moment! It’s a great green and super healthy; full of fibre, antioxidants, iron, calcium and B vitamins to name a few. You actually need to be careful not to eat too much raw though, as it can interfere with iodine absorption. I think it actually tastes best when its blanched just slightly, so most of the nutrients are still available, then drizzled in oil to activate the fat soluble vitamins. With the kale, blueberries, cashews and turmeric dressing, this salad is loaded with antioxidants and anti inflammatory properties. 


  • Half a bunch of kale, torn and then blanched
  • 150g pumpkin, roasted 
  • Half a punnet of blueberries
  • Half a cup of cashews, roughly chopped if you want
  • 2 tbsp goats cheese or feta


  • 1/2 cup yogurt
  • 1 tsp maple syrup
  • 1/2 tsp turmeric, either fresh (grated) or powder
  • 1/2 tsp cumin

So easy…. after you’ve roasted the pumpkin in the oven for approximately 20 minutes on 180 degrees, and blanched the kale in boiling water for 2 minutes, you literally just throw this salad together. Mix the dressing in a little bowl then drizzle all over it. Such an easy one for a weekday lunch.  Just maybe add some brown rice, or quinoa for some carbs to make it a bit more filling. Or if trying to reduce carbs, add some lentils or kidney beans for protein to help keep you full. 


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