Massaged Kale Salad

A tasty, colourful, nutrient-rich salad of Kale, Squash, Apple & Hazelnuts.


1 Butternut Squash (or any orange fleshed pumpkin or squash)

A good slug of olive oil

2 large bunches Kale – any type

A good handful of sea salt + another good slug of olive oil

1 Desert Apple

2 handfuls of Hazelnuts

1 bunch of Dill

2 tsps of Dijon mustard

1 tbsp of white wine vinegar

3 tbsp of olive oil

A few splashes of water

 

Preheat the oven at 180°C.

Cut, deseed and peel the squash, cut into 3cm cubes (approx)

Put in a large bowl with the oil and mix until the cubes are lightly coated in oil – season with a generous pinch of salt and pepper.

Lay squash out on a baking tray and put in the oven for around 30 mins, or until the cubes are browned outside and a little soft to the touch.

Remove the stem from the kale and mid rib and roughly chop the leaves.

Sprinkle the sea salt and drizzle the olive oil over the chopped kale.

Massage the salt and oil into the kale for a couple of minutes. The kale should darken and soften during this process.

Chop the apple into  cubes or thin slices. You can leave the skin on. Add to the kale.

Roughly chop the hazelnuts and put in the oven for 5 mins in a separate baking tray.

Finely chop the dill and add it with the hazelnuts to the kale.

Put the mustard, vinegar and olive oil into an empty jam jar and shake until ingredients are combined.

(If it is very thick add in a few splashes of water.)

Add the roast squash to the kale and pour the dressing over the salad.

Mix well and serve.

Method

Preheat the oven at 180°C.

Cut, deseed and peel the squash, cut into 3cm cubes (approx)

Put in a large bowl with the oil and mix until the cubes are lightly coated in oil – season with a generous pinch of salt and pepper.

Lay squash out on a baking tray and put in the oven for around 30 mins, or until the cubes are browned outside and a little soft to the touch.

Remove the stem from the kale and mid rib and roughly chop the leaves.

Sprinkle the sea salt and drizzle the olive oil over the chopped kale.

Massage the salt and oil into the kale for a couple of minutes. The kale should darken and soften during this process.

Chop the apple into  cubes or thin slices. You can leave the skin on. Add to the kale.

Roughly chop the hazelnuts and put in the oven for 5 mins in a separate baking tray.

Finely chop the dill and add it with the hazelnuts to the kale.

Put the mustard, vinegar and olive oil into an empty jam jar and shake until ingredients are combined.

(If it is very thick add in a few splashes of water.)

Add the roast squash to the kale and pour the dressing over the salad.

Mix well and serve.

Ingredients

1 Butternut Squash (or any orange fleshed pumpkin or squash)

A good slug of olive oil

2 large bunches Kale – any type

A good handful of sea salt + another good slug of olive oil

1 Desert Apple

2 handfuls of Hazelnuts

1 bunch of Dill

2 tsps of Dijon mustard

1 tbsp of white wine vinegar

3 tbsp of olive oil

A few splashes of water

 

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