First, turn on your oven to 150 degrees .
Bake the almonds one hour.
Split the pumpkin, remove seeds and cut into bite-sized cubes.
Put pumpkin on a baking tray with baking paper , turn the pieces with oil, chili , a few cinnamon sticks and salt.
Bake at 220 ° C for approx . 8 min.
Free the kale for the stalk and rib into small florets. Wash and dry thoroughly.
Start of dressing. Mix orange, lemon, minced garlic , salt and pepper. Add
canola oil until the dressing gets a suitable consistency . The dressing should be well flavored and provide enough acidity atocontrast the ingredients in the salad.
Mix kale with dressing and set aside .
When the pumpkin is cool , you cut the avocado into large cubes. Remove the pomegranate seeds from the fruit.
Mix all ingredients and remember to keep a little feta and pomegranate back to garnish on top.