Olive Magazine
Kale salad with roasted butternut squash, pomegranate molasses and almonds

Kale salad with roasted butternut squash, pomegranate molasses and almonds

Published: August 17, 2015 at 9:13 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

This kale and butternut squash salad is easy, ready in 35 minutes, vegetarian and, best of all, under 300 calories. It's so packed full of flavour from the sweet butternut squash and crunchy almonds though, that you'll forget you're being virtuous.

  • Vegan
  • Vegetarian
Nutrition:
NutrientUnit
kcal288
fat10.1g
saturates1g
carbs35.2g
fibre6.3g
protein11g
salt0.2g
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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.

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