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Pumpkin Millet Kale Salad With Balsamic Reduction [Vegan, Gluten-Free]

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The perfect winter salad using seasonal produce. Roasted pumpkin, kale accompanied with nutty millet, this salad is so nourishing and full of amazing nutrition to keep your body at it's best in the colder months. Topped with a drizzle of healthy homemade balsamic reduction, this salad is the perfect winter meal.

Pumpkin Millet Kale Salad With Balsamic Reduction [Vegan, Gluten-Free]





Cook Time



To Make the Roasted Pumpkin:

  • 2-pounds buttercup pumpkin – sliced into wedges (skin kept on)
  • 2 tablespoons olive oil (to brush)

To Make the Millet:

  • 1/2 cup organic hulled millet – toasted in the pot for 30 seconds before adding water
  • 1 cup boiling water

To Make the Kale Salad:

  • 3 cups curly kale – pulled off the stalk, cleaned and rinsed
  • 1/2 lemon worth of juice
  • Pinch sea salt
  • 1 cup baby spinach

To Make the Balsamic Reduction:

  • 1/2 cup balsamic vinegar
  • 2 tablespoons coconut sugar


To Make the Roasted Pumpkin:

  1. Pre-Heat the oven to 355°F – fan forced.
  2. Slice the pumpkin into large wedges about 1-inch thick.
  3. Lay evenly on a baking tray lined with baking paper. Brush with olive oil. Sprinkle over a pinch of Sea Salt.
  4. Roast for 25 minutes at 355°F fan forced, turning the wedges over half way and brushing the other side with more olive oil. Remove when golden and cooked through.

To Make the Millet:

  1. In a sauce pot, add 1/2 cup of millet to a medium heat. Toast the millet for about 30 seconds, to help enhance the nutty flavor.
  2. Add 1 cup of boiling water, reduce heat and put the lid on. Stir continuously every few minutes, to avoid sticking until all the water has been absorbed and a light fluffy texture is achieved. This should take around 15mins

To Make the Balsamic Reduction:

  1. In a small sauce pot, preferably non-stick, add the balsamic vinegar, and coconut sugar.
  2. Bring to the boil and reduce the heat to a simmer. The vinegar will simmer away until a thick reduction has formed. This should take about 15 mins.
  3. CAUTION: Do not over-simmer the reduction as this can cause the sugar to burn, crystallize and turn hard when cooled.

To Make the Kale Salad:

  1. Take the cleaned and rinsed kale and place it into a large mixing bowl. Add the lemon and salt and massage with your hands for about 2 mins. This helps to naturally break down the cell walls making the kale easier to digest.
  2. Lay the baby spinach on the serving plate, and place the massage kale evenly on top of it.

To Assemble:

  1. Scatter the cooked millet over the kale and baby spinach. Next add the roasted pumpkin, and lastly drizzle with the balsamic vinegar.





Refined sugar-free desserts and creative, flavorful whole foods plant-based dinners. Taryn is a health and wellness enthusiast who has a passion for creating, capturing and sharing delicious plant-based recipes. She is a self-taught blogger, food stylist and photographer, and a qualified Wellness Facilitator. Her path to wellness embarked with a nearly fatal diagnosis of Type 1 Diabetes. She changed her lifestyle, adopted a sugar-free, plant-based diet, detoxified her body and mind and continues to thrive, inspiring others through her blog Wellness with Taryn.



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