Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Kale salad with roasted butternut squash, pomegranate molasses and almonds
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 1 small butternut squash, seeded and cut into small wedges
- olive oil
- pomegranate molasses
- 250g kale, tough stems discarded and roughly chopped
- 20g whole almonds, chopped
- ½ lemon, juiced
- 2 spring onions, finely sliced
Method
- STEP 1
Heat the oven to 200C/fan 180C/gas 6. Toss the squash pieces with 1 tsp oil, 1 tsp pomegranate molasses and season. Tip onto a baking tray and roast for 25 minutes until tender and starting to turn golden.
- STEP 2
Blanch the kale in boiling salted water for 2 minutes, lift into very cold water to stop the cooking, then drain well and pat dry with a kitchen towel. Toast the almonds in a dry frying pan until golden, then roughly chop.
- STEP 3
Whisk 1 tsp oil with 1 tsp molasses, the lemon juice and season. Mix the kale with the dressing, stir in the spring onion and tip onto plates. Top with the squash and chopped almonds.
