Maple Glazed Chipotle Pumkin

Recipe:

Maple glazed chipotle pumpkin

PLANT-BASED | GLUTEN FREE

Total time: 45 mins
Serves: 2

October is pumpkin season, and we’re celebrating it the P+G way. This salad stars maple-glazed chipotle pumpkin on a hearty kale base, topped with cranberries, pecans, and bursts of pomegranate. Drizzled with more maple-chipotle dressing, it’s smoky, sweet, and everything we love about autumn in a bowl.

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INGREDIENTS

For the pumpkin & onions

• 1 small pumpkin, deseeded & cut into wedges

• 2 red onions, cut into wedges

• 2 tbsp olive oil

• 2 tbsp maple syrup

• 1 tsp chipotle paste

• ½ tsp smoked paprika

• Sea salt & black pepper

For the chipotle maple dressing

• 2 tbsp maple syrup

• 1 tsp chipotle paste

• 1 tbsp apple cider vinegar

• 1 tsp Dijon mustard

• 1 small garlic clove, grated

• 2 tbsp olive oil

• Pinch of salt

For the salad base

• 120g curly kale, stems removed, leaves torn

• 1 tbsp olive oil + pinch of salt (for massaging)

• 70g toasted pecans or pumpkin seeds

• 50g dried cranberries or sour cherries

• Seeds from ½ a pomegranate

• Fresh parsley & mint, roughly chopped

METHOD

Roast the pumpkin:

• Preheat oven to 200°C (fan 180°C).

• In a small bowl, whisk olive oil, maple, chipotle, paprika, salt and pepper.

• Toss pumpkin in the glaze until coated.

• Spread on a baking tray and roast for 30–35 minutes, turning once, until golden, caramelised and slightly sticky.

Roast the onions:

• Peel and trim your onions and cut into halves or quarters. Place these into a baking dish and season with salt, pepper and olive oil.

• Place into the oven at the same time as the pumpkin, and cook for 30-35 minutes until soft and caramelised.

Make the dressing

• Whisk together maple, chipotle, vinegar/molasses, Dijon, garlic, olive oil and salt until smooth.

• Taste and adjust: more maple for sweetness, more chipotle for heat, more vinegar for tang.

Prepare the kale

• Massage kale with olive oil + pinch of salt for 1–2 minutes until softened.

Assemble the salad

• Spread kale over a large plate.

• Top with roasted pumpkin & onions.

• Scatter over cranberries, nuts/seeds, pomegranate and herbs.

• Drizzle generously with the chipotle–maple dressing, tossing lightly so everything is glossy.