Olive oil (extra vierge)
Cut the kale.
Preheat the oven to 400 and line a baking tray with baking parchment.
Wash the pumpkin. You don't have to peel it. Remove the seeds and dice the pumpkin.
Coat the pumpkin with the coconut oil and divide over the baking tray. Roast for approximately 15 minutes until done.
Mix the kale, walnuts, cranberries and roasted pumpkin in a bowl. Drizzle with the olive oil and balsamic vinegar.
Eat Simple, Delicious and Nutritious Meals at home and start to feel great.
Paleo, Vegetarian, Sirtfood
Lunch, Dinner, Side dish, Appetizer
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