Roasted Squash, Kale and Feta Salad with Pumpkin Seeds
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Ingredients
- 400 g butternut squash
- 100 g curly kale, stalks removed
- 100 g feta cheese
- 20 g pumpkin seeds
- 3 tbsp olive oil
- 1 tbsp balsamic vinegar
Nutrition (per serving)
- Calories
- 245 kcal
- Protein
- 7.2 g
- Carbohydrate
- 12.5 g
- of which sugars
- 4.1 g
- Fat
- 18.2 g
- of which saturates
- 5.6 g
- Fibre
- 3.2 g
- Salt
- 0.73 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6). Peel and chop the butternut squash into chunks, toss with a little of the olive oil, and roast for 25 minutes until tender and caramelised.
- 2
Toast the pumpkin seeds in a dry pan for 2 minutes until starting to pop.
- 3
Massage the kale with a little of the olive oil to soften it slightly.
- 4
Whisk the remaining olive oil with the balsamic vinegar.
- 5
Toss the roasted squash and kale with the dressing and arrange on plates.
- 6
Crumble over the feta and scatter with the toasted pumpkin seeds.
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