This healthy salad makes the perfect side dish for the holidays. Butternut squash turns tender in the oven, while goat cheese and pumpkin seeds add creaminess and crunch.
Cooking Time : 45 mins | Serves : 6
Nutritional Information:
- Calories 179kcal
- Fat 9g
- Saturates 2g
- Sugars 5g
- Protein 6g
- Carbs 21g
- Fibre 5g
Ingredients :
- 4 cups cubed butternut squash (3/4-inch)
- ½ cup thinly sliced onion
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon pure maple syrup
- ¼ teaspoon kosher salt
- 1 ½ cups thinly sliced stemmed kale
- ¼ teaspoon flaky sea salt
- 1 tablespoon lemon juice
- â…“ cup crumbled goat cheese
- ¼ cup pepitas, toasted
- â…› teaspoon cracked black pepper
- 1 pomegranate
Method:
Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper.
Spread squash and onion on the prepared baking sheet. Drizzle with oil and maple syrup; sprinkle with kosher salt. Stir to coat and spread in an even layer. Roast until tender, about 20 minutes.
Meanwhile, combine kale and lemon juice in a large bowl; toss to coat. Roast the kale for around 5- 10 mins for a crispy outcome.
Add the roasted vegetables to the kale; toss to combine. Top with goat cheese, pomegranate, pepitas, flaky salt and cracked pepper.
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