Bejewelled Kale Salad
Total Time
30 minutes
Prep Time
0 seconds
Cook Time
30 minutes
Rating
0 out of 5 stars
(0)
Ingredients
6 servings
- 1 butternut squash
- ½ teaspoon ground cinnamon
- ½ teaspoon smoked paprika
- 1 teaspoon ground cumin
- 8.8 oz quinoa
- 7 oz kale
- 2 tablespoons olive oil
- 1 lemon
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup
- 240g canned green lentils
- 3 oz pomegranate seeds
- 500 ml vegetable stock
- pinch of sea salt & black pepper
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Preparation
Step 1
Place a large, wide frying pan (with a lid) over medium–high heat and add a drizzle of olive oil. Once hot and shimmering, add the butternut squash. Cook, stirring often, for 2–3 minutes until beginning to soften. Sprinkle over the cinnamon, paprika and cumin and toss to coat. Cook, stirring occasionally, until the squash begins to feel tender but is still slightly firm (it will continue cooking once the quinoa is added).
Step 2
Then add the quinoa and vegetable stock to the pan. Cover and leave to cook for 10 minutes. Turn off the heat and leave to steam in the residual heat for a further 10 minutes — this will create perfectly fluffy quinoa.
Step 3
Meanwhile, place the kale into a large bowl. Add 2 tablespoons of olive oil plus lemon juice, mustard, maple syrup and a sprinkle of salt. Using clean hands, massage the kale for 2–3 minutes until it’s tender and reduced in size. Add the drained lentils and toss to coat.
Step 4
When the quinoa and squash are cooked, add the contents of the pan to the bowl of kale. Toss to combine, allowing the kale to wilt and tenderise in the heat of the cooked quinoa.
Step 5
Serve topped with fresh pomegranate seeds.
Step 6
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