Super Kale and Butternut Squash Salad with Cranberries
Simon Deane
A super nutritious and delicious salad made with kale, butternut squash, cranberries and pecans.
- 300 g Cavolo nero kale washed, stems removed and chopped roughly
- 1 small butternut squash peeled, deseeded and cut into small cubes
- 40 g dried cranberries
- 40 g pecans chopped into pieces
- 1 tablespoon of maple syrup
- 1 tablespoon of balsamic vinegar
- 1/2 a teaspoon cinnamon
Dressing:
- 3 tablespoons of orange juice
- 1 taplespoon of tahini
- 1 1/2 tablespoons of apple cider vinegar
- 1 teaspoon of maple syrup
- 1 teaspoon of Dijon mustard
- Salt and pepper to taste
In a bowl, mix the balsamic vinegar, maple syrup and cinnamon together. Add the butternut squash cubes and mix well until they are evenly coated. Place on a baking sheet on a tray in an oven pre-heated to 200 degrees Celsius (400 degrees Fahrenheit) Cook for 25-30 minutes until they are soft all the way through and starting to brown.
Put a dry pan on a medium/high heat and add the kale leaves, around 100g at a time. Toss them around every minute or so for about 3-4 minutes in total until they decrease in size and start to wilt. Remove from heat and pour into a salad bowl. Repeat with each batch of kale.
Roughly chop the pecans and place them on a tray in the oven for 5 to 10 minutes until they start to darken and become fragrant. (be careful not to burn)
Add the kale to a salad bowl and top with the butternut squash. Sprinkle in the roasted pecans and dried cranberries.
Add all of the dressing ingredients together in a bowl and whisk together with a fork until smooth.
Pour the dressing over the salad and toss to mix everything together.
