![Roasted Butternut, Kale & Comté Salad [flexitarian] [gluten free] by The Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2015/10/Butternut-Kale-Comte-Pecan-Salad-v800-300x300.jpg)
Roasted Butternut, Kale & Comté Salad [flexitarian] [gluten free]
A decilious combo of flavours.
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
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