Rating: 4.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 2
Cheryl Slocum
This Story Originally Appeared On cookinglight.com


Iain Bagwell; Styling: Chelsea Zimmer

Recipe Summary

23 mins
33 mins
Serves 6 (serving size: 2 pumpkin wedges and 1 cup salad)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375°F.

  • Combine pumpkin, 1 tablespoon olive oil, coriander seeds, pepper, and 1/4 teaspoon salt in a large bowl, tossing gently with hands to coat. Spread in a single layer on a baking sheet. Cover with foil. Bake at 375°F for 10 minutes. Remove foil; bake 15 more minutes or until pumpkin is tender and browned, turning once.

  • While pumpkin roasts, combine cranberries, vinegar, brown sugar, mustard seeds, and 1/8 teaspoon salt in a small skillet over medium-low heat. Bring to a simmer; remove from heat. Steep 15 minutes or until almost all of the liquid is absorbed.

  • Place onion in a bowl of ice-cold water; let stand 10 minutes. Drain.

  • Toss lemon juice, kale, remaining 1 tablespoon olive oil, and remaining 1/8 teaspoon salt in a large bowl, massaging kale with hands to soften. Transfer kale to a large serving platter; top with pumpkin and onion. Sprinkle with cranberries.

Nutrition Facts

141 calories; fat 5.4g; saturated fat 0.8g; mono fat 3.6g; poly fat 0.7g; protein 3g; carbohydrates 23g; fiber 3g; cholesterol 0mg; iron 2mg; sodium 212mg; calcium 95mg; sugars 13g; added sugar 6g.