Baked pumpkin salad

with kale & toasted hazelnuts

  • 45 min
  • 4 pers
Recipe by Ditte Ingemann


  • 75 g kale
  • 1/2 butternut-squash
  • 1/2 Hokkaido pumpkin
  • 2 cloves of garlic
  • 75 g feta
  • 2 spsk Earth Control hazelnuts
  • 2 tbsp whole buckwheat
  • Salt and pepper


  • 2 tbsp olive oil
  • 1 tsp honey
  • 1 tsp coarse mustard
  • 1/2 lemon, juice from here
  • Salt and pepper


Preheat oven to 200 degrees. Halve the pumpkins and remove all the kernels. Cut them into thin slices of approx. 1/2 inch thick. Tear or squeeze garlic cloves and stir in the olive oil along with salt and pepper. Turn the pumpkin slices with the garlic oil and spread them on a baking sheet with baking paper. Bake them in the oven at 200 degrees warm air for 25-30 minutes.

Clean the kale and remove the center stick. Cut it just fine and put it in a bowl. Roast the buckwheat on a dry, hot pan for a few minutes. Afterwards roast the hazelnuts until golden and the brown skin loosens. Remove the hem of the hazelnuts and roughly chop them. Whisk the ingredients together for the dressing and taste it. Pour the dressing over the kale and lightly massage it. Spread the kale on a large dish and crumble feta over it. Divide the baked pumpkin slices on top of the kale and top with buckwheat and toasted hazelnuts.


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