Roasted Sweet Potato, Pumpkin & Kale Salad with Egg & Avocado
This kale salad is packed full of nourishing ingredients that will contribute to your 5 serves of veggies a day, making for an ideal lunch or dinner option. Packed with protein, heart healthy monounsaturated & polyunsaturated fatty acids, fibre, and vitamins and minerals, this salad will keep you feeling fuller for longer, while providing your body with the nutrients it needs for optimal health.
1 medium sweet potato, peeled & diced into 2cm pieces
1 small butternut squash, peeled & diced into 2cm pieces
1-2 Tablespoons olive oil
1/4 cup raw pumpkin seeds
1/3 cup raw walnuts
4 large eggs
1 large bunch kale, washed, stems removed & chopped
1/3 cup feta cheese, crumbled
1 large avocado, sliced
1/3 cup olive oil
1/4 cup lemon juice
2 tsp pure maple syrup
1/4 cup fresh parsley, finely chopped
Sea salt & black pepper, to season
Preheat the oven to 200C (180C for fan forced), spray & line a large baking tray.
Place the sweet potato and pumpkin into a large mixing bowl and toss with 1-2 tablespoons of olive oil, seasoning with salt and pepper. Spread evenly onto the baking tray and bake for 30 minutes, turning half-way.
In the lasft 5 minutes of baking spread the walnuts and pumpkin seeds onto a baking tray place into the oven to roast. After 5 minutes, remove both trays and set aside to cool.
While waiting for the pumpkin & sweet potato to roast, cook the eggs in a small saucepan filled with water. Bring to the boil, carefully dropping the eggs into cook for 6 minutes, then transfer to a bowl of ice water. Leave for 15 minutes to cool before peeling and cutting in half.
To make the dressing: place all ingredients into a small bowl and gently whisk to combine.
Place the chopped kale into a salad bowl, add 1 teaspoon of olive oil and massage the leaves with your hands until fully covered.
Mix in the feta, sweet potato & pumpkin, walnuts & pumpkin seeds and salad dressing, reserving a small amount to pour over the finished salad. Mix until combined.
Place the chopped avocado and eggs on the top of the salad and drizzle with remaining salad dressing.
The salad can be made a day in advance and stored in an airtight container overnight, or served fresh.