This vegetarian Pumpkin and Kale salad is full of delicious ingredients that will leave you feeling satisfied whether enjoyed as a side dish or main meal.


  1. Preheat the oven to 180°C and line a baking tray with bake paper.
  2. Dice pumpkin and beetroot, place on a prepared bake tray, season with salt, drizzle with oil and bake in the oven until crispy.
  3. Wash kale and break it apart, placing it into a large salad bowl.
  4. Using a small fry pan over medium heat, roast the pine nuts until they just start to turn golden brown.
  5. Once the vegetables are roasted, add to the salad bowl along with the pine nuts and crumble feta on top.
  6. Serve with a drizzle of oil.

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