Warm Kale and Pumpkin salad

Serves 2

Ingredients

1.5 cup shredded pumpkins (raw)

9 stalks of kale

½ cup dried cranberries

1 tablespoon balsamic vinegar

1 table spoon water

1 small shallot chopped

2 table spoon salted butter shallots

2 cloves garlic

Pinch of salt

Garnish

BBQ Chick peas

1 can chick peas

1 tablespoon oil

1 teaspoon smoked paprika

½ tsp. liquid smoke

½ tsp. salt

½ tsp. garlic power

1 tsp onion powder

½ tsp. honey

1 tsp. garlic paste

1. Start with the BBQ chick peas, drain, wash and pat dry chick peas
2. In a bowl toss together chickpeas and all the other ingredients (under the BBQ chick peas ingredients list)
3. Place on a lined baking sheet and bake at 400 degrees until golden brown and crispy, about 30 to 40 minutes
4. While the chick peas are baking shred pumpkin
5. Wash the kale and remove the stalks (only use leaves) chop very finely
6. Chop shallots, cranberry’s and grate two cloves of garlic
7. In a sauté pan, melt butter, add dried cranberries cook and render their sweetness
8. Add pumpkin and garlic and continue to cook for another minute.
9. Add balsamic vinegar and water to deglaze the pan, then immediately toss in the kale
10. Sauté the for 3 -4 minutes until the kale starts to wilt and reduces in volume, (the kale will still be crunchy but not be as tough as when raw)
11. Serve and garnish with the crispy BBQ chick peas