About the Recipe
This hearty salad is a perfect balance of sweet and savoury. Butternut squash provides a rich source of fibre and vitamin A, while kale adds iron and antioxidants. Creamy goat's cheese or vegan alternatives offer tangy flavour, and pomegranate seeds bring a burst of vitamin C and natural sweetness. Candied pecans, made with maple syrup, add a crunchy, caramelised touch, and the tangy Dijon dressing ties it all together. Add your favourite protein for a wholesome, nutrient-packed meal!
Ingredients
2 handfuls of kale (washed)
400g butternut squash, peeled and diced
goat's cheese/feta/vegan alternative, crumbled
pomegranate seeds
50g pecans
2 tbsp maple syrup (for candied pecans)
Add protein of choice.
Dressing:
45g olive oil
15g apple cider vinegar
1 tsp Dijon mustard
1 tsp maple syrup
Salt and pepper, to taste
Preparation
Preheat the oven to 200°C (180°C fan). Toss the butternut squash cubes with 1 tbsp olive oil, salt, and pepper. Spread them on a baking tray and roast for 25–30 minutes, turning halfway, until golden and tender.
In a small pan over medium heat, toast the pecans for 1–2 minutes. Add the maple syrup, stir to coat, and cook for another 1–2 minutes until caramelised. Remove and let cool on parchment paper.
Place the chopped kale in a large bowl. Drizzle with 1 tbsp olive oil and a pinch of salt. Massage the leaves with your hands for 2–3 minutes until softened and darker in colour.
In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, and a pinch of salt and pepper.
Add the roasted butternut squash, goat's cheese, pomegranate seeds, and candied pecans to the massaged kale. Drizzle with the dressing and toss to combine.