Cavolo Nero & Squash Salad
This cavolo nero & squash salad is full of amazing ingredients including pecans, pomegranate and spiced chickpeas. Full of seasonal veggies and colour, it's flavour packed too. All finished in an easy maple and mustard dressing, it's the perfect side salad.
Ingredients
Salad Ingredients
- 1 medium butternut squash
- 7-8 stems of cavolo nero hard stems removed
- 3 tsp olive oil
- Handful of pumpkin seeds
- Handful of pecans
- Seeds from half a pomegranate
Spiced chickpeas:
- 400 g tin of chickpeas (14oz)
- ½ tsp ground turmeric
- 1 tsp smoked paprika
- ½ tsp sea salt
- 2 tsp maple syrup
- 2 tsp olive oil
Dressing Ingredients:
- 2 tbsp olive oil
- Juice of a lemon
- 1 tsp maple syrup
- 2 tsp mustard
- Pinch salt
Instructions
- Preheat the oven to 180C/350F
- Cut the squash (no need to peel) into 2cm wedges and add to a baking tray with 2 tsp of the oil and some salt and pepper. Roast for 30 mins, turning once.
- Drain the chickpeas, mix with the other ingredients and add to the tray with the squash for the last 20 mins.
- Chop the kale and remove the hard stems. Add the remaining tsp of oil to a frying pan and sauté the kale for a couple of minutes.
- Add the kale to a large serving plate. Top with the roasted squash, the chickpeas, pecans, pomegranate and pumpkin seeds. Mix the dressing ingredients together and drizzle over just before serving.
Notes
- If you can’t find cavolo nero then sub for any kale, spinach or other lettuce leaves.
- Other squash will work instead of butternut. Depending on the type, you may want to peel it as some can have much tougher skins.
- The vinaigrette will keep in a jar for up to a week, if you don’t use it all.
- The salad will keep in the fridge for a few days if you don’t eat it all at once.
Nutrition
Calories: 355kcalCarbohydrates: 23.2gProtein: 7.1gFat: 18gSaturated Fat: 1.9gFiber: 8.2g
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