Pumpkin and kale salad
Description
Perfect for an everyday table. Preheat the oven to 200 degrees. Cut the pumpkin into half-moon slices. Toss with 1 teaspoon of oil and arrange on a baking sheet. Bake for 15 to 18 minutes. Mix balsamic vinegar and honey. Brush the pumpkin slices with this mixture, reserving the remaining sauce. Bake for another 5 minutes. Meanwhile, place cabbage into a large bowl. Heat the remaining tablespoon of oil in a small saucepan over medium heat. Add shallot and garlic, sauté for about 4 minutes. Add red wine vinegar and the reserved honey mixture. Bring to a boil. Immediately pour the hot dressing over the cabbage and season with salt. Season with pepper. Add pumpkin and beans. Cover and let stand for 5 minutes. Stir well. Serve the salad warm or at room temperature. Garnish if desired and serve.