Salad with honey shallot dressing

Kale and pumpkin salad with honey-shallot dressing

Product

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.

Ingredients

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

Method

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.