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RECIPE
15 INGREDIENTS7 STEPS1HR 15MIN

Pumpkin & Kale Salad and Pumpkin, Quinoa & Sweet Potato Baby Food

4.0
1 Ratings
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Milk & Cardamom
I'm Hetal, Welcome to Milk & Cardamom! I'm a past MasterChef (Season 6) contestant currently living in sunny San Francisco where I cook up a storm in my tiny kitchen for my hubby and baby!
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This great autumn meal is healthy, and even adds a meal for the baby!

1HR 15MIN

Total Time
Milk & Cardamom
I'm Hetal, Welcome to Milk & Cardamom! I'm a past MasterChef (Season 6) contestant currently living in sunny San Francisco where I cook up a storm in my tiny kitchen for my hubby and baby!
GO TO BLOG
Ingredients
US / METRIC
Servings:
2
Serves 2
Ingredient List
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1
Sweet Potato , sliced, peeled
1
Pumpkin , sliced
2
Firm  Persimmons , sliced, cubed
1/4 cup
1 pinch
Ground Cinnamon
3 cups
Kale , chopped
2 Tbsp
Pumpkin Seeds , toasted
1 Tbsp
Pine Nuts , toasted
1 Tbsp
Pecans , toasted
3 Tbsp
1 Tbsp
Balsamic Vinegar
1 tsp
Dijon Mustard
1 tsp
Sesame Oil
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Nutrition Per Serving
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CALORIES
1014
FAT
35.2 g
PROTEIN
26.6 g
CARBS
174.0 g

Directions

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Step 1
Preheat oven to 425 degrees F (220 degrees C).
Step 2
Place Sweet Potato (1) and Pumpkin (1) on a parchment-lined baking sheet. Roast in oven for 40 minutes. Cool and remove skin from pumpkin while warm.
Step 3
When the sweet potato and pumpkin are halfway done, prep the Quinoa (1/4 cup) and persimmons. Add 1/2 cup of water and quinoa to a small saucepan. Bring to a boil, lower heat to a simmer and cover. Simmer for 15 minutes. Set aside when done. Add Persimmons (2) into a steamer and steam for a further 15 minutes. Set aside when done.
Step 4
Add steamed persimmon, 2 heaping tablespoons of quinoa, 2/3 of the pumpkin, 2/3 of the sweet potatoes and Ground Cinnamon (1 pinch) to deep container and blend with an immersion blender until smooth. Add breast milk, formula, or water to thin out to whatever consistency your baby likes.
Step 5
Spoon into a ice cube tray and freeze. Thaw cubes the night before in fridge or microwave in 30-second increments, stirring in between, until the cubes melt.
Step 6
Add Kale (3 cups) , the rest of the quinoa, pumpkin and sweet potato to a large bowl. Top with Pumpkin Seeds (2 Tbsp) , Pine Nuts (1 Tbsp) , and Pecans (1 Tbsp) .
Step 7
Add Olive Oil (3 Tbsp) , Balsamic Vinegar (1 Tbsp) , Dijon Mustard (1 tsp) , Sesame Oil (1 tsp) , and Maple Syrup (1 tsp) into a small bowl and whisk until well incorporated. Pour over salad and top with Parmesan Cheese (1/2 Tbsp) . Enjoy!

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Nutrition Per Serving
Calories
1014
% Daily Value*
Fat
35.2 g
45%
Saturated Fat
5.7 g
29%
Trans Fat
0.0 g
--
Cholesterol
1.0 mg
0%
Carbohydrates
174.0 g
63%
Fiber
23.4 g
84%
Sugars
71.7 g
--
Protein
26.6 g
53%
Sodium
160.1 mg
7%
Vitamin D
0.0 µg
0%
Calcium
669.3 mg
51%
Iron
16.9 mg
94%
Potassium
6448.8 mg
137%
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