Happy Monday!!! So in my real-life, I am starting a legit health kick today. I am going on vacation in a month and there has been a lot of pumpkin bread and cookies in my life lately (sorry, not sorry). But now I seriously have to do something about it before my whole body turns into a loaf of pumpkin bread (not cute).
I thought the best place to start was with a big tasty Fall inspired salad like this one. It’s packed with shredded kale, roasted pumpkin, lean chicken breast and avocado. There are also crunchy toasted pepitas and pecans (although those are optional if you have a nut allergy!) And the smoky pumpkin dressing- well, it is seriously delicious!
I love a really delicious, big salad for dinner, or to take something like this to work and add the dressing when its time to eat. It’s filling and so flavorful you forget that you are eating healthy!
- Roasted Pumpkin:
- 2 ½ cups pumpkin, peeled and diced
- 2 tablespoons olive oil
- Smoky Pumpkin Dressing:
- ½ cup roasted pumpkin (see above)
- 2 cloves garlic
- 2 teaspoons smoked paprika
- ¼ cup olive oil
- ¼ cup red wine vinegar
- kosher salt
- Salad:
- 2 bunches Tuscan kale, finely shredded
- 1 cup shredded chicken
- 1 ripe avocado cut into chunks
- ⅓ cup pecans (optional)
- ¼ cup toasted pumpkin seeds
- Preheat the oven to 400 degrees. Spread the pumpkin chunks out on the sheet pan and toss well with olive oil and sprinkle with kosher salt.
- Roast the pumpkin at 400 degrees for 15-20 minutes until tender. Set aside.
- Take ½ a cup of the roasted pumpkin and add it to a blender with the garlic, smoked paprika, oil and vinegar. Puree on high until smooth and then season to taste with kosher salt.
- Add the kale to a serving bowl and add the chicken, avocado, the remaining roasted pumpkin, and pecans if you are using. Drizzle the salad with the smoky pumpkin dressing and then sprinkle with the pepitas- serve immediately.
Print Recipe
Nothing like Monday and the start of the week/month for a little salad action! I would eat this every day, no joke! Looks so perfect!
This looks SO GOOD. Seriously, SO SO GOOD. I cannot wait to try it!!
Whoa – smoky pumpkin dressing! That sounds so good! And pass me a big bowl of this salad. I way overdid it this weekend, so I need this big crunchy bowl today to get me back on track!
What is the best pumpkin to buy for this do you think?
Sugar pumpkins are my favorite! You could also use butternut squash if you wanted!
I love everything about this salad!!
Totally rad colors!!
You make the best salads!!
I am dreaming of this salad!!!
Haha you’d be the cutest pumpkin loaf ever though. But seriously, this bowl is goddess! I’ll join you in health kick!
Your food is always so beautiful! I’m making this tonight! I wanted to know whether you’d share your technique for how you cut your avocado to make that flower shape?? Thanks again, I love your food!
My dressing came out way too garlicky (I must have had large cloves). Any recommendations how to fix/counter the garlic?
Hi Lauren, you could add more canned pumpkin? Also, once you add it to the salad, the other ingredients will help tone it down.