Warm Kale and Roasted Pumpkin Salad

This salad was inspired by Sprouted Kitchens Kale Bowl. Warm salad may sound bizarre but we have served this twice now for crew lunch and both times it was the perfect combination of flavours and perfect balance of proteins.  We did not want for anything more all afternoon!  Warm salads are perfect for Winter!

Ingredients A large chunk of pumpkin, skinned and seeded and cut into ¾ inch cubes 1 large fennel bulb, reserving fronds for garnish Red or brown onion cut into chunks 5-6 garlic cloves 2 Tbsp. extra virgin olive oil, divided 1 Tbsp. Grade B Maple Syrup 1 tsp. whole grain mustard 1/2 tsp. cayenne pinch of red pepper flakes 1/2 tsp. cinnamon 1/4 tsp. fresh grated nutmeg salt (smoked or sea salt) + pepper 1 bunch purple kale, stems removed tamari roasted pepitas 15 almonds coarsely pounded in a mortar and pestle feta cheese

Method 1. Preheat the oven to 225C'. Arrange one oven rack in the upper third and one on the bottom third. 2. Peel, seed and cube the pumpkin. Slice the fennel down the center, cut out the tough core, slice into 1/2'' wedges. Peel and cut the onion into 1/8ths. Do not peel the garlic. Spread everything on a rimmed baking sheet. Drizzle with 1 Tbsp. of the olive oil, maple, mustard, cayenne, red pepper, cinnamon, nutmeg and a few generous pinches of salt and pepper. Toss gently to coat everything, adding another drizzle of oil or maple if it seems too dry. Roast in the upper third of the oven for 35-40 minutes or until the squash is tender and caramelized, tossing the vegetables halfway through. 3. Rip the kale into large chunks, drizzle it with remaining olive oil and a pinch of salt and pepper. Spread it on another baking sheet. At the 30 minute mark, move the squash tray to the lower rack and put the kale on the top rack. Bake for 10 minutes until the edges are crisp. 4. Squeeze the roasted garlic from its skin.  Gently toss everything together. Enjoy warm.