Kale Pumpkin Salad With Pesto

• 1/2 Medium-sized Hokkaido Pumpkin (Red Kuri Squash)
• 6 Tablespoons Olive Oil, Divided
• 1 Bundle Curly-leaf Kale, Divided
• 3-1/2 ounces, weight Greek Feta Cheese
• 20 Dried Black Olives
• 3 Tablespoons Pumpkin Seeds
• 1 clove Garlic
• 6-2/3 Tablespoons Pumpkin Seeds, Divided
• 1/8 cups Grated Parmesan (or Any Other Hard Cheese For Vegetarians)
• 1 Tablespoon Pumpkin Oil
• Salt And Black Pepper

1. Preheat oven to 180u0b0C or 350u0b0F.
2. Remove seeds from pumpkin and dice with a sharp knife. Put the diced pumpkin in a baking dish, sprinkle with 1 tablespoon olive oil, salt and black pepper and roast for 20-25 minutes. It should not be too soft.
3. Meanwhile, wash and dry kale leaves with a kitchen towel. Remove the ribs with kitchen scissors. Roughly chop kale and transfer to a bowl, keeping 1 cup for the pesto. Sprinkle with 1-2 pinches of salt. Knead kale for a minute until it's soft and dark.
4. Dice Greek feta cheese in small cubes and add to the bowl together with black olives (remove pits if necessary).
5. Make the pesto dressing: Combine roughly chopped garlic, reserved 1 cup chopped kale leaves, 2 2/3 tablespoons (or 2 tablespoons plus 2 teaspoons) pumpkin seeds, grated Parmesan, pumpkin oil, remaining olive oil, salt and black pepper and blend until smooth with an immersion blender or food processor. Add more oil for the more liquid consistency.
6. When pumpkin is ready, add it to the bowl. Pour the dressing and mix everything well together. Sprinkle with remaining pumpkin seeds to serve. Enjoy!

hokkaido, olive oil, curlyleaf, feta cheese, black olives, pumpkin seeds, clove garlic, pumpkin seeds, parmesan, pumpkin oil, salt

Taken from tastykitchen.com/recipes/salads/kale-pumpkin-salad-with-pesto/ (may not work)