There are salads that feel like afterthoughts – a little something green pushed to the side of the plate. And then there are salads that demand attention, the kind that get eaten first and remembered last. This one is firmly in the latter camp.
Sweet roasted pumpkin, jammy figs, and salty little nuggets of feta, all tangled up with kale that’s been softened just enough to lose its toughness but still hold its bite (the trick? A quick blanch and rinse). And because I can never resist a little drama, there are candied walnuts. Sticky with maple and raisins, and with just a whisper of chilli to keep things interesting.
The balance is what makes it sing: earthy pumpkin against syrupy figs, creamy feta against the crunch of walnuts, bitter greens against the sweet-tangy dressing. Every forkful is a little different, and somehow they all work together.
It’s hearty enough to stand on its own (especially with a hunk of bread), but also makes a striking side if you’re someone who likes multiple plates on the table (unfussy ones, that should go without saying). It looks like more effort than it is, which is always a win in my book.
If you’re making it ahead (which I often do), keep the veg and dressing separate until you’re ready to serve so it doesn’t get soggy. Everything else holds up well. And the walnuts? The kind of snack you’ll want to double, just so you have extras lying around.
PUMPKIN, FIG & KALE SALAD
Ingredients
- 500 grams pumpkin, cubed
- 10 figs, quartered lengthwise
- 200 grams kale
- 150 grams feta
- 5 grams butter
- Salt and pepper, to taste
Dressing:
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon black pepper
- Salt, to taste
Candied Walnuts:
- 10 whole walnuts, halved
- 1 tablespoon raisins or sultanas
- 2 teaspoons maple syrup
- 10 grams butter
- 1/4 teaspoon chilli powder
- Salt, to taste
Instructions
- Preheat the oven to 180 C. Add the pumpkin cubes to a baking tray and toss with salt. Roast for 30-45 mins until tender.
- Add the kale to a bowl and pour over boiling water. Let it sit for 5 mins, then rinse under tap water. Squeeze out any excess water and set aside.
- Add the figs to a large, wide pan over medium heat. Add a tiny knob of butter. Cook until the figs start to break down but still hold their shape - a few mins should do it. Season with salt and pepper and set aside.
- Add the walnuts and sultanas to the same pan, along with all the ingredients listed above. Cook over a medium heat until the sauce coats the walnuts and becomes a sticky glaze. Set aside.
- Add all the dressing ingredients to a bowl and stir. Taste and adjust seasoning.
- To serve, toss a bit of the dressing through the kale. Massage it well into the kale, then spread it out on a large plate.
- Toss the pumpkin, figs, and candied walnuts together with the remaining dressing. Layer over the kale. Crumble over the feta and serve.
Notes
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