Easy Chipotle Kale Salad

Easy Chipotle Kale Salad

Serves one or two as a side salad.


  • 1/2 a medium bunch of green kale

  • 1/2 lemon's juice

  • 1 carrot

  • Roughly 500g of Kent pumpkin, cut into cubes with the skin on

  • Olive oil

  • 200g of black beans, drained and washed. You could swap out for 4 mix beans or chickpeas

  • 1-2 heaped tbsp of chipotle mayonnaise (my favourite is by Naked Byron Foods and is vegan)

  • Optional: top with hemp seeds, pumpkin seeds or toasted almonds.


  1. Preheat oven to 200°C /180°C fan-forced. Line a baking tray with baking paper.

  2. Place pumpkin and carrot on the tray and drizzle with olive oil. Bake for 40 minutes or until pumpkin and carrot are golden and tender.

  3. Meanwhile, wash kale and tear off leaves from the stem. Add leaves to a large bowl.

  4. Toss the kale with lemon juice and a pinch of salt. Massage kale with your fingers until soft.

  5. Remove the pumpkin and carrot from the oven and allow to cool for 5 minutes.

  6. Add the black beans, pumpkin, carrot and mayo to the kale. Toss to combine.

  7. Top with hemp seeds, pumpkin seeds or toasted almonds.

Note: Pumpkin and carrot can be roasted the day before and served cold.

Let me know what you think and show me your salad creations by tagging @vegetarian.eats on Instagram.