Kale leaves, spiced butternut squash, sweet, juicy pomegranate seeds and who could forget the avocado? This warming winter salad is completely delicious and so satisfying. I know that in winter most people are craving big bowls of soup or something similar, but for me, it’s all about this salad.
I hate the perception that salads are boring, or should only be eaten in summer. I’ve found that this salad is best eaten warm. Warmed kale is completely delicious, and is my ultimate winter salad base. Although kale seems to hold the moisture from cooking quite well, so before being eaten, you need to ensure that you dry it as much as possible using some kitchen roll.
Roasted Butternut Squash
The warm, crispy butternut squash is my favourite part of this meal; it’s crispy on the outside and soft and creamy on the inside, lightly spiced with some paprika. I’m a huge fan of roasted veggies and butternut squash is on the top of my list. I love how versatile they are, and the perfect way to add a touch of warmth to your meal. The pomegranate seeds help to add a touch of sweetness to the bowl, and I love sprinkling a few into my salads.
Avocado
Avocado has to be my favourite vegetable; on toast, made into guacamole, or simply sliced and placed in a salad. There’s just nothing not to love about them! So, I just couldn’t resist the urge to add a few slices. Just remember to add the avocados in afterwards to your warmed salad.
It tastes great fresh, or taken for lunch the next day and warmed up in the microwave. Just remember to add the avocado, pomegranate seeds and sesame seeds after the kale and butternut squash have been heated. This is so scrumptious, and the perfect winter warmer salad. Who knew that such a thing existed? One of my favourite meals this winter, and something just goes to show that salads don’t have to be boring. Whatever the season!
Warming, lightly spiced, with a little sweetness sprinkled on top. Delicious, nutritious and just damn tasty!
Rosie x
Want to stay up to date and receive exclusive content and recipes? Follow me and never miss a moment!
Have something to say? Just sprinkle your thoughts and let me know what’s on your mind…
| Prep Time | 10 Minutes |
| Cook Time | 40 Minutes |
| Passive Time | 30 Minutes |
| Servings |
People
|
- 1 Medium Butternut Squash peeled and chopped into large cubes
- 1 Tablespoon Paprika Powder
- Sprinkle olive oil
- 1 Handful Kale washed and cooked
- 1 Handful Pomegranate Seeds
- 1/2 Medium Avocado
- Sprinkling Seseame Seeds
- Balsamic Vinegar to dress
Ingredients
|
|
- Start off by cooking the butternut squash. Preheat the oven to Fan 180* / 200*C / 400*F / Gas Mark 6
- Place the Butternut Squash in a large roasting tin, cover the bottom of the roasting tin with water
- Sprinkle the Butternut Squash with paprika, I use quite a generous layer but adjust the amount of spice to your taste, and olive oil. Adding salt and pepper as required. Toss the butternut squash in the pan, until evenly coated
- Place inside the centre of the oven for 40 mins, checking and turning half way through, adding more water or oil as necessary
- Whilst the butternut squash is cooking, prepare the kale. Wash and place in a saucepan and fill with water. Place on the hob, and cook until desired tenderness is reached. I personally like mine a little crunchy, so take it off fairly early
- Once the kale is cooked drain and using a few paper towels, pat it dry in order to remove some of the moisture
- Cut the avocado in half, peel the skin and cut into slices
- Before serving, warm the kale and butternut squash up if needed. You can use a microwave to do this for 30 seconds - 1 minute.
- Place the warm kale in a bowl, and top with the roasted butternut squash, avocado, pomegranate seeds and sesame seeds. Lastly, dress with bit of balsamic vinegar and enjoy!
This salad is best served warm. It can be re-heated in the microwave the next day, for a quick lunch. Just remember to remove the avocados and place them in afterwards.
Comments