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).

Kale, Roasted Pumpkin, Chicken and Avocado Salad with Smoky Pumpkin Dressing from HeatherChristo.com

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!

Kale, Roasted Pumpkin, Chicken and Avocado Salad with Smoky Pumpkin Dressing from HeatherChristo.com

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!

Kale, Roasted Pumpkin, Chicken and Avocado Salad with Smoky Pumpkin Dressing
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Ingredients
  • 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
Instructions
  1. 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.
  2. Roast the pumpkin at 400 degrees for 15-20 minutes until tender. Set aside.
  3. 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.
  4. 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.

 

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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).

Kale, Roasted Pumpkin, Chicken and Avocado Salad with Smoky Pumpkin Dressing from HeatherChristo.com

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!

Kale, Roasted Pumpkin, Chicken and Avocado Salad with Smoky Pumpkin Dressing from HeatherChristo.com

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!

Kale, Roasted Pumpkin, Chicken and Avocado Salad with Smoky Pumpkin Dressing
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Ingredients
  • 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
Instructions
  1. 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.
  2. Roast the pumpkin at 400 degrees for 15-20 minutes until tender. Set aside.
  3. 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.
  4. 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.