Butternut Squash, Kale and Pomegranate Salad

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Butternut Squash, Kale and Pomegranate Salad

Prep Time5

Cook Time25

Total Time30

Course: lunch, Salad

Cuisine: British

Diet: Vegan, Vegetarian

Keyword: apple cider vinegar, butternut squash, cinnamon, cumin, dijon mustard, extra virgin olive oil, garlic, kale, maple syrup, orange juice, pomegranate, pumpkin seeds

Servings: people

Calories: 776.51kcal

Ingredients

For the salad

1 small butternut squash peeled, seeds removed, sliced and cut into wedges
1 tablespoon olive oil
½ teaspoon cumin
½ teaspoon cinnamon
salt and pepper to taste
1 bunch kale stems removed and discarded
8 tablespoon pomegranate arils aka pomegranate seeds
2 tablespoon pumpkin seeds

For the dressing

6 tablespoon extra virgin olive oil
2 tablespoon orange juice
1 tablespoon apple cider vinegar
1 tablespoon dijon mustard
1 tablespoon maple syrup
1 clove garlic minced
salt and pepper to taste

Instructions

Pre-heat your oven to 200 C / 400 F / gas mark 6.
Toss the butternut squash with the olive oil, cumin, cinnamon and salt and pepper.
Place in the centre of the oven and roast for 20 - 25 minutes.
In the last 5 minutes of cooking, toss the kale with a little oil and roast for the remaining cooking time.
While the squash and kale cooks, whisk together all of the ingredients for your dressing. Season to taste.
Once the squash is roasted and kale has begun to get crispy, turn out onto your plate.
Drizzle over the salad dressing and then sprinkle over the pomegranate arils and pumpkin seeds.
Serve while still warm.

Nutrition