Kale may not be the first thing that comes to mind when you think of a salad. However, the trick to using kale in your salads and making it so tasty is to massage the leaves. It takes no time at all and it's definitely worth it!
Squash Mushroom and Kale Salad with Pumpkin and Pomegranate
1 small butternut squash, peeled, deseeded and diced
3 tablespoons coconut oil, melted
2 teaspoons ground cumin
1 shallot, chopped
200g portabellini mushrooms, thinly sliced
Bunch of kale
3 tablespoons pumpkin seeds
Seeds from 1 pomegranate
2 tablespoons olive oil
1 tablespoon apple cider vinegar
Sea salt and freshly ground black pepper
Serves 4
Preheat the oven to 180°C/Gas 4. Put the squash in a bowl with 2 tablespoons of the melted coconut oil and the cumin and season with salt and pepper. Mix well, then transfer to a roasting tin and bake in the preheated oven for about 40 minutes, flipping every 15 minutes. Once cooked, remove from the oven and leave to cool.
Meanwhile, coat a frying pan with the remaining coconut oil and set over a medium to high heat. Add the chopped shallot and mushrooms and season with salt and pepper. Gently fry for 10 minutes, or until soft, then put to one side.
Remove the stalks from the kale, stack the leaves on top of each other and roll up like a cigar shape, then slice into ribbons. Put the kale in a large bowl with 1 teaspoon sea salt and massage the leaves with your hands for 3-5 minutes. You will begin to see the kale soften as the moisture starts to seep out. Add the roasted squash, fried mushrooms and shallot and the pumpkin seeds and pomegranate seeds. Drizzle over the olive oil and apple cider vinegar before serving.
HIGH IN FIBRE, VITAMINS AND
PHYTOCHEMICALS, POMEGRANATE IS MAGICAL! PERFECT IN BREAKFAST CEREALS,
SALADS AND SOUPS - GET POMEGRANATE SEEDS IN YOUR DIET WHENEVER YOU CAN.