Roasted Delicata Squash & Cavolo Nero Warm Salad

I am not the biggest fan of salads in winter but this warm Cavolo Nero & Delicata Squash really hit the spot when I want something warm and nourishing. The tahini dressing really bring the dish together and help to soften the quite sturdy cavolo nero leaves. The Delicata squash and the pomegranate seeds add natural sweetness perfect to contrast the bitterness of the kale. I sprinkle it with some pumpkin seeds but other nuts like walnuts and pecans are great too!

Ingredients:

Serves 3-4 people 

Around 200 gr of chopped and destemmed cavolo Nero (also called lacinato kale)

1 medium size delicata squash 

1/2 cup of quinoa 

1 tbsp of Tamari 

1/2 of a pomegranate 

A handful of pumpkin seeds 

Salt & pepper to taste 

Olive oil for cooking 

For the tahini dressing:

3 tbsp of runny and smooth tahini 

1 garlic clove – minced 

The juice of 1/2 lemon 

1/2 tbsp of pomegranate molasses – if you can’t find it add about 1 tsp of maple syrup 

A pinch of salt 

Enough water to thin out the dressing until it reaches a runny and smooth consistency 

Slice your squash in half lengthways, scoop out the seeds. Trim the ends and slice it into about 1cm slices. Place them on a baking tray, drizzle them with a glut of oil, salt and pepper and bake them in the oven at 180 degrees Celsius for 25 minutes until soft. In the meantime cook the quinoa. Add the quinoa to a pan with 1 cup of cold water. Bring it to boil, then turn the heat to the lowest setting, put the lid on and let it simmer until all the water has been absorbed. Remove from the heat and leave it onto one side. 

Add a drizzle of olive oil to a large pan, add in the chopped kale and sauté on a medium heat for around 10 minutes until it starts to soften. Halfway through add the Tamari sauce. 

To make the tahini dressing mix all the ingredients into a small bowl. Add the water gradually until you have a runny and silky consistency. 

Transfer the cooked kale to large serving bowl, pour over the tahini dressing and mix well until the kale is fully coated in the dressing. Add in the cooked quinoa and roasted squash. Sprinkle over some pumpkin seeds and pomegranate seeds and adjust with salt and pepper. Enjoy! 

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