Caramelised Pecan & Squash Salad
Total Time
45 minutes
Prep Time
0 seconds
Cook Time
45 minutes
Rating
0 out of 5 stars
(0)
Ingredients
6 servings
- 1 butternut squash
- 4.4 oz quinoa
- 7 oz kale
- tablespoon olive oil
- pinch of sea salt & black pepper
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Preparation
Step 1
Preheat oven to 190°C / 170°C fan / 375°F.
Step 2
Place the butternut squash onto a baking tray, drizzle over some olive oil and sprinkle with salt and pepper. Toss to coat, then place into the oven and bake for 35–40 minutes until tender and beginning to turn dark golden brown on the edges.
Step 3
Place the pecans onto a separate baking tray, drizzle over the olive oil, tamari and maple syrup; toss to coat. Place into the oven with the squash and bake for 10–12 minutes until darkened and fragrant.
Step 4
While the squash is cooking, place the quinoa into a saucepan and pour over 250ml / 8.5 fl oz of water with a sprinkle of salt. Cover, bring to a simmer and cook for 12–15 minutes until the liquid has been absorbed. Turn off the heat, keep the lid on and leave to steam in the residual heat. Allow to cool.
Step 5
Place the kale into a large bowl. Drizzle over the olive oil, maple syrup, mustard and apple cider vinegar. Using clean hands, massage for 1–2 minutes until reduced and tender.
Step 6
When the squash has cooked, add it to the bowl of kale, along with the cooked quinoa and pecan nuts (you can let the squash cool if you like, or add it hot from the oven for a warm salad). Toss and adjust the seasoning to taste.
Step 7
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