Pumpkin kale salad with almond flakes

Ingredients & methods of Pumpkin kale salad with almond flakes

    2 cups chopped kale
    1 cup cubed pumpkin
    1 sliced onion
    ¼ cup roasted pumpkin seeds
    2 table spoons chopped garlic
    4 table spoons feta cheese
    ¼ cup sliced almond flakes
    2 table spoons lemon juice
    1 tea spoon black pepper
    1 tea spoon red chilly flakes
    2 table spoons olive oil
    3 table spoons glazed balsamic vinegar
    salt to taste

    Pre-heat the oven at 200 degrees Celsius. In a tray add chopped pumpkin, 1 table spoon chopped garlic, salt, chilly flakes and 1 table spoon of glazed balsamic vinegar. Mix it well and bake for 20-25 minutes.

    In a bowl add olive oil, table spoon of balsamic glaze, lemon juice, black pepper and whisk it well and keep it aside.
    In a bowl add the chopped kale and add a spoon of olive oil and toss it well. Add baked pumpkin, crumble feta cheese, sliced onion and toss well.

    In an individual bowl add the kale salad. Garnish with almond flakes and roasted pumpkin seeds. Whisk the dressing and pour the dressing.