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Pomegranate, kale & butternut salad

  • 30 min
  • 40 min
  • 8
  • Easy
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Pomegranate, kale & butternut salad

Recipe Ingredients

  • 1 large butternut
  • 3 tbsp olive oil
  • 1 red onion, sliced
  • ½ tsp ground cinnamon
  • 125g kale, woody stems removed and leaves roughly chopped
  • 125g cooked brown or green lentils
  • 3 tbsp pomegranate seeds
  • 3 tbsp roasted chopped hazelnuts

FOR THE POMEGRANATE DRESSING

  • 4 tbsp olive oil
  • 3 tbsp pomegranate molasses or verjuice
  • ½ tsp ground cinnamon
  • 1 tbsp lemon juice

Recipe Directions

  1. Preheat oven to 190°C. Cut neck of butternut into eight round slices (leave skin on). Halve bulb of butternut; deseed and cut into 1cm pieces (unpeeled). Line a large tin with baking paper; add butternut rounds in a single layer to one side; brush with 1 tbsp oil. Add chopped butternut with onion slices to other side in a pile; drizzle with ½ tbsp oil. Sprinkle cinnamon over all; season well. Roast for 35 to 40 minutes until butternut is tender. Remove from the oven; set aside.
  2. Meanwhile, scatter kale on a separate large baking tray; drizzle with remaining 1½ tbsp oil; season generously. Cook in oven for 10 to 15 minutes until crisp. Remove from oven; cool.
  3. For dressing, whisk ingredients in a bowl.
  4. In a large bowl, gently mix kale, diced butternut, onion, lentils and half the dressing.
  5. Place a butternut round on each of eight plates; top with kale mixture. Drizzle over remaining dressing, scatter over pomegranate seeds and hazelnuts; serve.
  6. EACH SERVING: 860kJ, 4g protein, 14g fat (2g saturated), 14g carbohydrate (8g total sugars), 4g fibre.
  7. GET AHEAD: Prepare to end of step 3 up to 2 days ahead. Cover dressing; chill. Tip diced butternut, onion and kale into a bowl. Cover and chill. Place butternut rounds on a plate, cover and chill. To serve, allow all to come up to room temperature and complete recipe.

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