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Kale, corn and pumpkin salad

Pumpkin, kale & corn salad

In my household we eat a lot of green salads but it get's easily boring as I toss the same ingredients in the bowl all the time. If you ask any of my friends; my fridge is always full. Even my au pair said that she recently took a photo of my stuffed fridge and sent it to her family to show how ridiculously our fridge is. What can I say we eat a lot of fruit and veggies and that takes up space. 

Being overly bored with my usual green salad, I tried a new recipe with lots of roasted pumpkin and corn and it was quite amazing and I will definitely make that again. The toasted sunflower seeds and feta really adds the touch of crunch and creaminess not to mentioned a side of Rye + Sea Salt Nordic Crisps to eat on the side. 

The pumpkin is quite filling making this great as a meal on its own or if you need that darn protein you can of course eat it as a side dish.



  • 600 g / 1.2 lb pumpkin (after peeling), cut into 3cm / 1.25" cubes
  • 1 1/2tbsp olive oil
  • Salt and pepper


  • 5 tbsp / 50 ml extra virgin olive oil
  • 2tbsp balsamic vinegar
  • 1tbsp honey
  • Salt and pepper


  • 1/4 cup / 35g sunflower seeds
  • 150 g / 5 oz kale
  • 1 ear of corn (sheared of the cob)
  • 60 g / 2 oz feta, crumbled (or more!!)


  1. Preheat oven to 220C/430F (standard) or 200C/390F (fan/convection).
  2. Toss pumpkin with olive oil, salt and pepper. Spread evenly out on a baking tray, bake for 20 minutes. Remove from oven, flip, then bake for a further 7 - 10 minutes until golden but not mushy. (Note 3) Loosen pumpkin with egg flip (it can adhere as it cools), then if serving salad at room temperature, leave to cool.
  3. Shake Dressing in a jar. Taste and adjust to taste. I like it a bit sharp because it balances out the flavors in this salad.
  4. Toast sunflower seeds in a dry skillet over medium heat until light golden and it smells nutty. Remove sunflower seeds from skillet as soon as it's ready.
  5. Place kale in a bowl. Drizzle with a bit of dressing then lightly massage and toss.
  6. Add pumpkin, sheared corn and sprinkle sunflower seeds and the feta on top.
  7. Transfer to serving plate. Sprinkle over remaining feta and pine nuts. Just before serving, drizzle with remaining dressing (dressing doesn't stay on baby spinach well, so worth drizzling at end). Serve!


Photo credit to @erikarojasphotography