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Roast squash & kale salad with orange dressing

Roast squash & kale salad with orange dressing

Rating: 5 out of 5.3 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

  • Gluten-free
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
low inkcal360
fat17g
saturates5g
carbs24g
sugars22g
fibre8g
protein13g
salt1g
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Ingredients

For the dressing

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, October 2015

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Overall rating

Rating: 5 out of 5.3 ratings

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