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Article: Salad with honey shallot dressing

Salad with honey shallot dressing

Salad with honey shallot dressing

Kale and pumpkin salad with honey-shallot dressing


Zealandia Honey ® Bronze | MGO 100+

We get a good dose of manuka goodness in this dressing. The creamy texture and floral hints couple perfectly with the salty and tangy elements of the salad.

Meal info

Serves 4-6 as a side. Pairs well with chicken or lamb. Gluten free. 30 mins prep and cook time.

Note: For a sweeter and milder red onion, place the sliced onion into white vinegar and a teaspoon of honey for 30 mins before serving and drain well before eating.


For the pumpkin:

1 butternut pumpkin, cut into wedges

1 tbsp olive oil

Pinch of cinnamon

Pinch of sea salt

For the dressing:

1 small shallot, diced

2 tbsp lemon juice

3 tbsp Zealandia Honey ® Bronze | MGO 100+

4 tbsp olive oil (mild variety)

Salt and pepper to taste

For the salad:

1 punnet cherry tomatoes, halved

300g curly kale, chopped

1 cucumber, diced

2 avocados, diced

¼ red onion, sliced finely

60g Pecan nuts


Step 1:

Roast the pumpkin

Pre-heat the oven to 200°C, preferably fan-assisted, and line an oven tray with baking paper.

Cut the pumpkin into wedges lengthways, scooping out the seeds. Toss in a bowl with oil, cinnamon and salt, then spread out on the lined oven tray. Pop in the oven and bake for 20-25 minutes.

Step 2:

Make the dressing

Chop the shallot very finely. Combine in a bowl or bottle with lemon juice and Zealandia 100+ and olive oil. Season with salt and pepper to taste. Set aside at room temperature until ready to serve.

Step 3:

Make the salad

Halve cherry tomatoes. De-stalk the kale and chop the leaves finely. Cut  cucumber into 1 cm dice. Halve avocados and remove stone, then cut the flesh into 2 cm dice while still in the skin, then scoop the flesh out. Slice the onion finely. Roughly chop the pecans.

To serve

Lay out the kale and roast pumpkin on a platter. Scatter, tomatoes, cucumber, avocado and sliced onion atop the kale. Sprinkle over the pecans. Give the dressing another stir or shake and drizzle over the meal, then enjoy immediately.


Salad dressing from Manuka Honey

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