Thai Spiced Pumpkin & Kale Pasta Salad
Spring calls for delicious bright salads.
Tender roasted pumpkin, crispy bacon, and toasted pine nuts tossed with fresh kale and a drizzle of olive oil, it’s nourishing and satisfying—perfect as a main dish or a side for gatherings. Enjoy a taste of spring in every bite! Serves 4.
Recipe developed by Mel, Thrive Wholesome Nutrition.
Ingredients
- 500g pasta of your choice (we used Biricci pasta for this salad)
- 400g pumpkin, chopped into small to medium pieces
- 180g bacon, chopped into small strips
- 2 tbsp pine nuts
- 120g kale or spinach leaves (we used kale for this salad)
- If using kale: wash, chop, and massage with 2 tsp RG EVOO.
- If using spinach leaves: wash and dry.
- 120g grated Parmesan
- 1 tbsp Rich Glen Thai Spice Rub
- Rich Glen Signature Extra Virgin Olive Oil
Directions
- Preheat the oven to 200°C.
- Place the chopped pumpkin onto a lined baking tray, drizzle with a tablespoon of olive oil, and sprinkle with Rich Glen Thai Spice Rub. Toss to coat, then place in the oven to cook for 20 minutes, until the pumpkin is just tender and slightly crispy on the edges.
- While the pumpkin is cooking, boil a large pot of water and cook the pasta according to the packet instructions. Drain and set aside.
- While the pumpkin is cooking, heat a pan over medium heat and add the bacon. Cook until golden, then set aside.
- Once the bacon is cooked and removed from the pan, add the pine nuts and toast them quickly until fragrant and just golden. Make sure to watch them so they don’t burn.
- To prepare the salad, add the pasta to a large serving bowl and top with the kale, pumpkin, and bacon. Drizzle with olive oil and toss to combine.
- To finish, top the salad with freshly grated parmesan and enjoy!
