Jeweled Kale Salad with Roasted Garlic Vinaigrette

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recipe by Tenina Holder https://bit.ly/TheWeekendTable

  • Time icon
    Total Time
    50mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    269
based on 1 ratings

This very pretty (Instagram worthy) salad will be fantastic on a festive banquet table, just hold the slab of pork if you are vego & everyone is happy.

Inspired by: https://tenina.com/recipes/jewelled-kale-salad-with-roasted-garlic-vinaigrette

recipe updated 21 Dec 2021

Ingredients

  • Lemon juice icon
    Lemon juice
    100 g
  • Shallot icon
    Shallot
    1
  • Butternut squash icon
    Butternut squash
    750 g
  • Black pepper icon
    Black pepper
    as needed
  • Kale icon
    Kale
    395 g
  • Parmesan cheese icon
    Parmesan cheese
    as needed
  • Pomegranate icon
    Pomegranate
    1
  • Garlic icon
    Garlic
    1 head
  • Extra virgin olive oil icon
    Extra virgin olive oil
    as needed
  • Pumpkin seeds icon
    Pumpkin seeds
    75 g
  • Maple syrup icon
    Maple syrup
    30 g
  • Dijon mustard icon
    Dijon mustard
    2 tablespoons
  • Pink himalayan salt flakes icon
    Pink himalayan salt flakes
    as needed

Tools

  • kCook icon Oven
  • kCook icon Skillet pan
  • kCook icon TM5
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Tm5 bowl
  • kCook icon Medium glass bowl
  • kCook icon Work surface
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Medium cast iron skillet
  • kCook icon Serving plate

Step preview

  1. Pre-heat oven - 180°C
  2. Line a clean baking sheet
  3. Prepare squash and spread onto the tray
  4. Place garlic on a clean work surface
  5. Wrap with foil
  6. Transfer garlic to baking sheet
  7. Drizzle with extra virgin olive oil generously
  8. Season with pink Himalayan salt flakes and black pepper
  9. Roast until tender - approx 25 min, 180°C
  10. Add just a drizzle of extra virgin olive oil to a clean medium cast iron skillet
  11. Heat - medium-high heat
  12. Add pumpkin seeds
  13. Roast until light golden
  14. Squeeze garlic into TM5 bowl
  15. Add lemon juice, maple syrup, dijon mustard, shallot and pink Himalayan salt flakes to the TM5 bowl
  16. Blend with MC fitted - approx 10 sec, speed 8
  17. Then add extra virgin olive oil to the TM5 bowl
  18. Mix with MC fitted - approx 10 sec, speed 5
  19. Transfer dressing to medium glass bowl
  20. Add kale to the TM5 bowl
  21. Chop with MC fitted - approx 3 sec, speed 5
  22. Transfer kale to serving plate
  23. Transfer roasted squash to serving plate
  24. Scatter pumpkin seeds over the top
  25. Top with pomegranate
  26. Dust with parmesan cheese
  27. Drizzle salad with dressing
  28. Serve
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