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Roasted Butternut, Kale & Comté Salad [flexitarian] [gluten free] by The Flexitarian

Roasted Butternut, Kale & Comté Salad [flexitarian] [gluten free]

A decilious combo of flavours.
5 from 1 vote
DieTARY CHOICEEgg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Soya-Free Recipes
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Salads
Cuisine French
Servings 4 people
Calories 413 kcal

Equipment

  • baking tray
  • mixing bowl

Ingredients
 
 

  • 500 g butternut squash
  • 2 handfuls of kale leaves - tough stalks removed
  • 2 handfuls of pomegranate seeds
  • 1 handful pecan
  • 1 handful coriander leaves
  • 100 g Comté cut into shavings
  • 100 g greek yoghurt
  • 3 Tbsp olive oil + extra for roasting
  • juice of 1 lime
  • 1 garlic clove - crushed
  • 1 Tbsp sumac
  • 1 tsp cumin
  • 2 tsp honey
  • salt & pepper

Instructions
 

  • Preheat the oven to 180°C/350°F/Gas 4.
  • Peel and remove the seeds of the butternut squash. Cut lengthwise into 1 cm [0.4 inches] thick slices. Place in a roasting dish with 2 tbsp of olive oil. Toss until the butternut squash is coated all over. Cook for around 30mins until tender and lightly browned.
  • Make the dressing by mixing together yoghurt, 3 Tbsp olive oil, lime juice, crushed garlic, sumac, cumin and honey. Season to taste.
  • Transfer the cooked butternut to a large serving plate. Add the roughly chopped kale and dressing. Toss together.
  • Make the Comté shavings by cutting cheese with a vegetable peeler.
  • Sprinkle the pomegranate, pecan, Comté shavings and coriander leaves on top of the salad.
  • Serve at room temperature.

Nutrition

Serving: 200gCalories: 413kcalCarbohydrates: 48gProtein: 14gFat: 21gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 28mgSodium: 186mgPotassium: 988mgFiber: 8gSugar: 26gVitamin A: 16393IUVitamin C: 75mgCalcium: 331mgIron: 2mg
Keyword Butternut Squash, Comté, kale
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