Nordic Kale With Goat Feta And Pomegranate

• 200 grams ribbed green kale
• 1 Hokkaido pumpkin
• 2 avocados
• 30 grams baked almonds
• 50 grams goat feta
• 2 cinnamon sticks
• 1 red chili
• 1 piece garlic
• 0,5 juice of orange
• 0,25 juice of lemon
• 1 tablespoon dijon mustard
• canola oil
• 0,5 pomegranate

1. First, turn on your oven to 150 degrees .
2. Bake the almonds one hour.
3. Split the pumpkin, remove seeds and cut into bite-sized cubes.
4. Put pumpkin on a baking tray with baking paper , turn the pieces with oil, chili , a few cinnamon sticks and salt.
5. Bake at 220 u0b0 C for approx . 8 min.
6. Free the kale for the stalk and rib into small florets. Wash and dry thoroughly.
7. Start of dressing. Mix orange, lemon, minced garlic , salt and pepper. Add
8. canola oil until the dressing gets a suitable consistency . The dressing should be well flavored and provide enough acidity atocontrast the ingredients in the salad.
9. Mix kale with dressing and set aside .
10. When the pumpkin is cool , you cut the avocado into large cubes. Remove the pomegranate seeds from the fruit.
11. Mix all ingredients and remember to keep a little feta and pomegranate back to garnish on top.

green kale, hokkaido, avocados, almonds, goat feta, cinnamon sticks, red chili, garlic, orange, lemon, mustard, canola oil, pomegranate

Taken from food52.com/recipes/26325-nordic-kale-with-goat-feta-and-pomegranate (may not work)