Thought salads had been only for summer season? Assume once more! This celebrates the very best of the seasons greens in a single scrumptious bowl of meals. The heartiness of the greens signifies that in the event you’re packing for lunch you don’t have to maintain the dressing individually as they’ll almost certainly maintain up – though you may, after all, accomplish that in the event you favor!
Components
- 1 medium dimension/700g butternut squash, minimize into cubes/chunks
- 2 tbsp extra-virgin olive oil
- 1 tsp dried rosemary
- ½ tsp salt
- 200g brussel sprouts, trimmed and thinly sliced
- 100g kale, roughly chopped
- 400g cooked puy lentils
- 70g pomegranate seeds
- 80g tahini
- Juice from 1 lemon
- 1 garlic clove, finely crushed
- 60ml water
Directions
[1] Preheat the oven to 180ºc and scatter the butternut squash cubes onto a baking tray. Drizzle over 1 tablespoon of olive oil, the dried rosemary and salt. Mix properly and roast within the oven for 30-35 minutes till tender.
[2] In the meantime add the kale to a big bowl and add the remaining tablespoon of oil. Use your arms to therapeutic massage the oil into the kale. This can soften it and take away any bitterness.
[3] Add the cooked puy lentils, roasted butternut squash chunks, shaved brussel sprouts and pomegranate seeds.
[4] Put together the dressing combining the tahini, lemon juice, crushed garlic clove, a pinch of salt and pepper and the water.
[5] Pour the dressing over the substances within the bowl and mix properly earlier than serving. Take pleasure in!
Butternut squash & brussel sprout salad was final modified: December 2nd, 2022 by
Butternut squash & brussel sprout salad was final modified: December 2nd, 2022 by
