Kale salad with ricotta, strawberries, roasted pumpkin, seeds and avocado
Kale salad with ricotta, strawberries, roasted pumpkin, seeds and avocado is ready in 35 minutes (15 hands-on) and has 747 kcal and 29 g of protein per serving. One serving costs about $2.93. Prices from Walmart, 2026.
- Total time
- 35 min
- Hands-on
- 15 min
- Calories
- 747 kcal
- Cost per serving
- $2.93
Ingredients (Serves: 2)
- Kale120 g
- Strawberries160 g
- Butternut squash240 g
- Ricotta200 g
- Pumpkin seeds20 g
- Sunflower seeds20 g
- Avocado120 g
- Chickpeas (can, drained)200 g
- Olive oil24 g
- Balsamic vinegar20 g
Method
Heat the oven to 200 °C. Cut the pumpkin into 2 cm cubes, toss with half of the oil, salt and pepper and roast for 25 minutes until soft and golden. Leave to cool a little.
Remove the stalks from the kale, tear the leaves small and massage them with a pinch of salt and a few drops of oil for 1 minute until they soften.
Drain and rinse the chickpeas, hull and slice the strawberries and slice the avocado.
Whisk the rest of the oil with the balsamic vinegar of Modena, salt and pepper.
Toss the kale with the chickpeas and the dressing, top with the pumpkin, the strawberries, the avocado and spoonfuls of ricotta, and sprinkle with the pumpkin and sunflower seeds.
Nutrition per serving
| Calories | 747 kcal |
|---|---|
| Protein | 29 g |
| Carbohydrates | 61 g |
| Sugars | 16 g |
| Fat | 47 g |
| Fiber | 18 g |
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