It’s the season to create balance and good energy with this Roasted Butternut, Kale and Pomegranate salad.?
Sweet, savoury, refreshing and makes for a perfect summer time lunch or dinner. Tossed up with an easy honey tahini dressing, creamy chunks of feta and sweet roasted butternut squash. I guarantee you will be making more kale salads in the future.
If adding vibrant nutritious meals to your diet is a goal this year, this recipe is loaded with all the good stuff! I use organic curly kale from Mlango Farm that I discovered from Greenspoon and absolutely love it! I tried using regular kale (aka Sukuma wiki) and it was just a bit too fibrous and slightly bitter. If you’ve been keeping up with me on Instagram you’ll know I made the switch to eating more organic foods during my Covid pnemonia recovery journey. Safe to say we’ve carrid on those healthy habits from last year.
This roasted butternut, kale and pomegranate salad is now a weekly staple especially during the hot months. Who would have thought I’d be craving a kale salad!
Even for those against the idea of eating raw kale once you take the first bite you’ll propbably go in for a second taste. The only cooking involved is roasting the butternut squash which gives you time to prepare the salad ingredients. Within 20 minutes you will have a light yet filling healthy meal to keep you satiated and nutritionaly well fed.
