Jeweled Kale Salad with Roasted Garlic Vinaigrette

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recipe by Tenina Holder tenina.com

  • Time icon
    Total Time
    50mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    202

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.

recipe updated 1 Oct 2019

Ingredients

  • Butternut squash icon
    Butternut squash
    1500g (about 2½)
  • Black pepper icon
    Black pepper
    as needed
  • Lemon icon
    Lemon
    2 (116g)
  • Shallot icon
    Shallot
    1 (42g)
  • Kale icon
    Kale
    14 ounces (about 2¼)
  • Parmesan cheese icon
    Parmesan cheese
    as needed
  • Pomegranate icon
    Pomegranate
    1 (155g)
  • Garlic icon
    Garlic
    1 head
  • Extra virgin olive oil icon
    Extra virgin olive oil
    as needed
  • Sea salt icon
    Sea salt
    as needed
  • Pumpkin seeds icon
    Pumpkin seeds
    75g (about 1⅛ cups)
  • Maple syrup icon
    Maple syrup
    21ml (1½ tbsp)
  • Dijon mustard icon
    Dijon mustard
    2 tbsp (30g)

Tools

  • kCook icon Parchment paper
  • kCook icon Skillet pan
  • kCook icon TM5
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon TM5 bowl
  • kCook icon Medium glass bowl
  • kCook icon Work surface
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Medium cast iron skillet
  • kCook icon Serving plate

Step preview

  1. Pre-heat - 180°C
  2. Line a clean baking sheet
  3. Add butternut squash to the baking sheet
  4. Line with parchment paper
  5. Add garlic to a clean work surface
  6. Wrap with foil
  7. Transfer garlic to baking sheet
  8. Drizzle with extra virgin olive oil
  9. Season with black pepper and sea salt
  10. Roast until tender - 30 min, 180°C
  11. Add extra virgin olive oil to a clean medium cast iron skillet
  12. Heat - medium-high heat
  13. Add pumpkin seeds to the seeds
  14. Roast until light golden
  15. Squeeze garlic into TM5 bowl
  16. Add lemon, maple syrup, dijon mustard, shallot and sea salt to the TM5 bowl
  17. Fit TM5 bowl to TM5
  18. Blend - approx 10 sec, speed 8
  19. Then add extra virgin olive oil to the TM5 bowl
  20. Mix - approx 10 sec, speed 5
  21. Transfer content of TM5 bowl to medium glass bowl
  22. Add kale to the TM5 bowl
  23. Chop - approx 3 sec, speed 5
  24. Transfer content of TM5 bowl to serving plate
  25. Arrange content of baking sheet in serving plate
  26. Scatter seeds over serving plate
  27. Add pomegranate to the serving plate
  28. Dust with parmesan cheese
  29. Drizzle salad with dressing
  30. Serve
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