Looking for a healthy, seasonal lunch option? Then how about kale and roast butternut squash salad? Kale is high in vitamins so just what is needed to support our immune system as we head into autumn and tastes just great. Coupled with some quinoa, seeds, and dried fruit, it makes a delicious wintery salad and is my favourite ‘go-to’ lunch.
INGREDIENTS (SERVES 2):
- 1 small butternut squash
- 1 garlic clove
- 2-3 generous handfuls of fresh kale
- 1/2 avocado
- 20g quinoa (either plain or mixed)
- dried cranberries, sunflower seeds & pumpkin seeds (to top)
- balsamic vinegar & olive oil (to serve)
- Seasoning to taste
METHOD:
- Preheat the oven to 200°C/400°F/Gas 6. Line a baking sheet with re-useable backing parchment or aluminum foil
- Roast the Squash
- Remove the skin from the butternut squash and cut it into rough chunks about 2cm square
- Peel the garlic clove, ‘smash’, and finely chop
- Place the squash on the baking tray, drizzle with some olive oil and sprinkle over the garlic. Turn over the garlic pieces to evenly coat them in oil and garlic
- Place in the preheated oven and roast until soft and slightly browned edges
- Cook the quinoa
- Place the quinoa in a pan. Cover with boiling water and simmer on a medium heat for 5-6 minutes until the quinoa has puffed up and is soft to bite (but not soggy)
- Drain and set aside
- Place the quinoa in a pan. Cover with boiling water and simmer on a medium heat for 5-6 minutes until the quinoa has puffed up and is soft to bite (but not soggy)
- Prepare the kale.
- Cut the kale off the tough central vane. Roughly chop
- Steam until just wilted
- Cut the kale off the tough central vane. Roughly chop
- Peel and slice the avocado
- Assemble the salad
- Plate the quinoa on a large plate, and season to taste.
- Place the kale on top
- Add the roasted butternut squash and then the avocado
- Sprinkle over dried cranberries, pumpkin seeds, and sunflower seeds (however much you like)
- Drizzle on extra virgin olive oil and some balsamic vinegar
