Read our guide on what is pomegranate molasses for the best advice on where to buy this ingredient.


  • 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 


  • 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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