Kale salad with roasted beetroot and pumpkin

Bring everything that is wonderful together in this beautiful salad, the fresh earthiness of kale, the sweetness and slight acidity of apples, and the creamy deliciousness of pumpkin - it's impossible not to get hungry!

A bowl of kale salad with apples and pumpkin


  • 1 butternut squash, peeled, deseeded and chopped

  • 4 medium size beetroots, peeled and chopped 

  • 1 can of chickpeas, drained and rinsed (seasoned with 1 tsp turmeric and paprika - optional)

  • 1 large handful of kale, roughly chopped 

  • Celery, roughly chopped 

  • 1 gala apple, thinly sliced

  • Pumpkin seeds for topping

  • 2 tbsp olive oil 

  • 1 tbsp dijon mustard

  • 1 tsp maple syrup 

  • juice from 1 lemon 

  • 1/4 tsp salt 

  • 1/4 tsp pepper 

  • 1 tbsp water

How to make it

  1. Preheat the oven to 200 degrees (C) convection and line a baking tray with baking paper.

  2. Place your chopped beetroot and butternut squash in a bowl and toss with 1-2 tbsp of olive oil and a sprinkle of salt and pepper. Place on the baking tray and bake for approx. 30 minutes, until golden and soft (but not so soft that they are mushy). 

  3. Next, add your chickpeas to the same bowl and toss with 0.5-1 tbsp of olive oil and the optional spices, then place on another tray. Add them to the oven, 10 minutes after the vegetables went in, and bake for the remaining 20 minutes. 

  4. Meanwhile prepare the dressing, add all of the ingredients to a jar and shake until well combined and set aside. 

  5. Add your chopped kale and celery to the bowl you have been using and add a pinch of salt and a little bit of olive oil or lemon juice. Rub with your fingers until the leaves begin to darken and tenderize. Set aside. 

  6. Once the vegetables are cooked you can start to assemble your bowl. Begin with the kale / celery mixture down the bottom and add the roasted vegetables and chickpeas. Next add your sliced apples, pumpkin seeds and lastly your dressing! Enjoy :)

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Recipe by Hannah Bacon