Marinated squash salad with kale

Marinated squash salad with kale

Total: 9 hr 10 Min. | Active: 40 Min.
vegan, lactose-free, gluten-free, healthy and balanced
Nutritional value / people: 331 kcal
, Fat: 22 g
, Carbohydrate: 31 g
, Protein: 7 g

Autumn is my favourite time of year when it comes to food. The weather is still warm enough to enjoy salads. But I find they taste even better with a warm ingredient. The squash is marinated overnight, allowing it to be infused with lots of warming spices, before being gently roasted until soft. Massaging the kale allows it to soak up the dressing and soften a little.

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Marinated squash

4 tbsp olive oil
2 garlic cloves, finely chopped
4 cm ginger, finely grated
3 tbsp maple syrup
3 tsp curry powder
½ tsp cinnamon
¼ tsp garam masala
2 pinches ground cardamom
1 pinch ground cumin
1 pinch turmeric
½ tsp salt
800 g squash (e.g. butternut, cut into approx. 2 cm pieces)

Salad

2 tbsp olive oil
4 tbsp apple vinegar
1 lemon, the whole juice
1 tbsp maple syrup
salt to taste
200 g washed, prepared kale, cut into pieces
1 apple, cut into cubes
4 tbsp dried cranberries
4 tbsp pumpkin seeds
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How it's done

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Marinated squash

In a large bowl, mix the oil with all the other ingredients up to and including the salt. Add the squash and mix well. Cover and marinate in the fridge for approx. 8 hrs. or overnight.

Place the marinated squash on a baking tray lined with baking paper.

To roast the squash

Roast for approx. 20 mins. in the centre of an oven preheated to 180°C. Turn the pieces of squash with a wooden spoon, roast for a further 10 mins. Remove, allow to cool slightly.

Salad

Combine the oil with the vinegar, lemon juice and maple syrup, season with salt. Add the kale. Mix well by hand, gently massaging the kale. Divide the kale into bowls, top with the warm squash and the apple, sprinkle with cranberries and pumpkin seeds.

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