Nordic kale with goat feta and pomegranate

Directions

1. 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.