Kale salad with roasted butternut squash, pomegranate molasses and almonds
This kale and butternut squash salad is easy, ready in 35 minutes, vegetarian and, best of all, under 300 calories. It's so packed full of flavour from the sweet butternut squash and crunchy almonds though, that you'll forget you're being virtuous.
- 1 small butternut squashseeded and cut into small wedges
- olive oil
- pomegranate molasses
- 250g kaletough stems discarded and roughly chopped
- 20g whole almondschopped
- ½ lemonjuiced
- 2 spring onionsfinely sliced
Nutrition: per serving
- kcal288
- fat10.1g
- saturates1g
- carbs35.2g
- fibre6.3g
- protein11g
- salt0.2g
Method
step 1
Heat the oven to 200C/fan 180C/gas 6. Toss the squash pieces with 1 tsp oil, 1 tsp pomegranate molasses and season. Tip onto a baking tray and roast for 25 minutes until tender and starting to turn golden.
step 2
Blanch the kale in boiling salted water for 2 minutes, lift into very cold water to stop the cooking, then drain well and pat dry with a kitchen towel. Toast the almonds in a dry frying pan until golden, then roughly chop.
step 3
Whisk 1 tsp oil with 1 tsp molasses, the lemon juice and season. Mix the kale with the dressing, stir in the spring onion and tip onto plates. Top with the squash and chopped almonds.