Kale salad with roasted butternut squash, pomegranate molasses and almonds

Name: Kale salad with roasted butternut squash, pomegranate molasses and almonds
Total time: 35 min
Yield: serves 2
Ingredients: butternut squash 1 small, seeded and cut into small wedges; olive oil; pomegranate molasses; kale 250g, tough stems discarded and roughly chopped; whole almonds 20g, chopped; lemon ½, juiced; spring onions 2, finely sliced

35 minutes
serves 2
Easy

This Kale salad with roasted butternut squash, pomegranate molasses and almonds 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.

August 17, 2015 at 9:13 am

Ingredients

butternut squash 1 small, seeded and cut into small wedges
olive oil
pomegranate molasses
kale 250g, tough stems discarded and roughly chopped
whole almonds 20g, chopped
lemon ½, juiced
spring onions 2, 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.