Pumpkin, kale and parmesan salad

Submitted - Ben
Views - 445
Serves - 6


400g (14oz) pumpkin, skinned and seeded
250g (9oz) leaves of kale, 'Redbor' or 'Cavalo Nero'
A large handful of pumpkin seeds, toasted or dry-fried
3 tbsp parmesan, grated
Juice of ½ lemon
Extra virgin olive oil
Maldon salt and freshly ground pepper


Cut the pumpkin into segments and peel.

Then cut into paper-thin ribbons with a swivel potato peeler or mandolin. Put the ribbons in a bowl with the lemon juice and Maldon salt to marinate.

Cut the kale finely across the leaf and lay strips on a large shallow platter.

Scatter over the pumpkin ribbons and lemon juice and sprinkle on the seeds and Parmesan, season carefully, add a drizzle of olive oil and toss it together.


I would never think of eating kale raw – you'd imagine it would be too tough – but this is fabulous, a great salad that I had in New York this autumn. It has a melon sweetness from the pumpkin, texture from the kale ribbons, sharpness from lemon juice and salty richness from the parmesan. The roasted pumpkin seeds add nuttiness, too.