Jeweled Kale Salad with Roasted Garlic Vinaigrette
Serves
6
Total Time
50mins
Calories
269
This very pretty (Instagram worthy) salad will be fantastic on a festive banquet table, just hold the slab of pork if you are vego & everyone is happy.
- Lemon juice100 gfreshly squeezed
- Shallot1peeled
- Butternut squash750 gcubed
- Black pepperas neededfreshly ground
- Kale395 grinsed, dried
- Parmesan cheeseas neededgrated
- Pomegranate1seeds of
- Garlic1 head
- Extra virgin olive oilas needed
- Pumpkin seeds75 gshelled
- Maple syrup30 g
- Dijon mustard2 tablespoons
- Pink himalayan salt flakesas needed
Ingredients
- 1. Pre-heat oven - 180°C
- 2. Line a clean baking sheet
- 3. Prepare squash and spread onto the tray
- 4. Place garlic on a clean work surface
- 5. Wrap with foil
- 6. Transfer garlic to baking sheet
- 7. Drizzle with extra virgin olive oil generously
- 8. Season with pink Himalayan salt flakes and black pepper
- 9. Roast until tender - approx 25 min, 180°C
- 10. Add just a drizzle of extra virgin olive oil to a clean medium cast iron skillet
- 11. Heat - medium-high heat
- 12. Add pumpkin seeds
- 13. Roast until light golden
- 14. Squeeze garlic into TM5 bowl
- 15. Add lemon juice, maple syrup, dijon mustard, shallot and pink Himalayan salt flakes to the TM5 bowl
- 16. Blend with MC fitted - approx 10 sec, speed 8
- 17. Then add extra virgin olive oil to the TM5 bowl
- 18. Mix with MC fitted - approx 10 sec, speed 5
- 19. Transfer dressing to medium glass bowl
- 20. Add kale to the TM5 bowl
- 21. Chop with MC fitted - approx 3 sec, speed 5
- 22. Transfer kale to serving plate
- 23. Transfer roasted squash to serving plate
- 24. Scatter pumpkin seeds over the top
- 25. Top with pomegranate
- 26. Dust with parmesan cheese
- 27. Drizzle salad with dressing
- 28. Serve
Method
Make this recipe in the Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
