Marinated squash salad with kale

Name: Marinated squash salad with kale
Prep time: 40 min
Total time: 550 min
Yield: 4
Ingredients: 4 tbsp maple syrup; 4 tbsp dried cranberries; 4 tbsp pumpkin seeds; 2 garlic cloves; 4 cm ginger; 800 g squash; 1 lemons; 200 g washed, prepared kale; 1 apples; 6 tbsp olive oil; 4 tbsp apple vinegar; 3 tsp curry powder; ½ tsp cinnamon; ¼ tsp garam masala; 2 pinch ground cardamom; 1 pinch ground cumin; 1 pinch turmeric; ½ tsp salt; salt to taste

winter salad winter

Total: 9 hr 10 min. | Active: 40 min.

vegan, lactose-free, gluten-free, healthy and balanced

447 Likes

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.

LAUREN - Food Photography Academy

Ingredients

for 4 person

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 pinch	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 -
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

How it's done

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.

Show complete recipe