Roast squash & kale salad with orange dressing

Roast squash & kale salad with orange dressing

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(1 ratings)

Prep: 15 mins Cook: 35 mins

Easy

Serves 2
Oven-roasted butternut squash pairs beautifully with pomegranate seeds and crumbled feta in this nutritious lunch or dinner

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal360
  • fat17g
  • saturates5g
  • carbs24g
  • sugars22g
  • fibre8g
  • protein13g
  • salt1g
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Ingredients

  • 2 red onions, each cut into 4 thick rings
  • 4 garlic cloves, unpeeled
  • 8 small wedges of butternut squash (prepared weight 250g/9oz)
  • 2 tsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • ½ tsp caraway seeds
  • ½ x 60g bag baby kale
    Kale

    Kale

    kay-el

    A member of the cabbage family, kale comes in two forms: kale, which has smooth leaves, and…

  • 50g pomegranate seeds (about ¼ of a large fruit)
  • 50g feta, crumbled
    Feta

    Feta

    feh-tah

    A creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…

For the dressing

  • 1 orange
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 1 tbsp cider vinegar
  • 1 tsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 2 tbsp pumpkin seeds

Method

  1. Heat oven to 200C/180C fan/gas 6. Toss the onions, garlic and squash in the oil, then arrange in a single layer on a baking tray and roast for 25 mins.

  2. Remove the garlic and set aside, turn the veg over with a fish slice, sprinkle over the caraway and return to the oven for 10 mins more.

  3. To make the dressing, pare the zest from half the orange and put in a bowl. Cut the peel and pith from the orange with a sharp knife. Working over the bowl to catch the juices, cut out the segments from between the membrane. Stir in the vinegar, oil and pumpkin seeds. Discard the skin of the roasted garlic, mash the soft cloves and add to the bowl. Stir well.

  4. Pile the roasted veg onto a platter or plates, top with the kale, then spoon over the dressing and toss. Scatter over the pomegranate seeds and feta, and serve.

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