Ingredients
- For the butternut squash
- 1 organic butternut squash
- Olive oil
- 1/4 tsp garlic powder
- 1 tsp cinnamon
- 1/8 tsp salt
- For the salad
- 300 g kale
- 1 apple
- 50 g dried cranberries
- 100 g pecan nuts
- For the dressing
- 6 tbsp olive oil
- 3 tbsp apple cider vinegar
- Salt and pepper
Instructions
- Preheat the oven to 200°C.
- Optional: peel the butternut squash. Cut it in half and remove the seeds. Then, cut it into slices and into small cubes.
- Place the squash onto a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with cinnamon, garlic powder and salt. Coat everything with your hands, then bake for 30 minutes or until soft and golden.
- Wash the kale and remove the white stems that extend from the centre of the leaf downwards. Chop the leaves into bite-sized pieces.
- Combine the olive oil, apple cider vinegar, salt and pepper in a large salad bowl. Add the kale and stir to mix with the dressing.
- Julienne the apple, then add it to the salad along with the dried cranberries and pecan nuts. Once baked, add the butternut squash, toss well and enjoy.
Recipe & Picture: Eloïse Jennes
