Name: Autumn Salad With Butternut Squash & Kale - MYPROTEIN™
Ingredients: 1 parsnip; Drizzle olive oil; 3 sprigs fresh thyme; 90 g curly kale; 2 tsp. pumpkin seeds; 1 small butternut squash, peeled and cubed; 1/2 red onion, cubed; 3-4 smashed garlic cloves; 30 g stilton (or feta if you prefer); 1 tbsp. pomegranate seeds

Monica Green

Content Manager1 year ago

Fall into flavour with this autumn salad that's sure to be on repeat this cosy season.

A delightful medley of kale, roasted butternut squash, and flavourful accents that can be made fresh and enjoyed right away or prepped and stored for later. This vibrant salad not only celebrates the season's best produce but also ticks all the boxes for your favourite autumn flavours.

Whether you're in the mood for a speedy, healthy bite or need a crowd-pleaser for a gathering, this salad has got your back, all without breaking a sweat in the kitchen.

*Can be batch cooked.

Serves 1

Ingredients

1 parsnip
Drizzle olive oil
3 sprigs fresh thyme
90 g curly kale
2 tsp. pumpkin seeds
1 small butternut squash, peeled and cubed
1/2 red onion, cubed
3-4 smashed garlic cloves
30 g stilton (or feta if you prefer)
1 tbsp. pomegranate seeds

For the vinaigrette:

1 tsp. cranberry sauce
1 tbsp. red wine vinegar
1/2 tsp. white miso

Instructions

1.

Preheat the oven to 180C (160C fan) and take out 2 baking trays.

2.

Peel the parsnip into thin strips, pat dry using a piece of kitchen towel, then drizzle with olive oil and sprinkle over some fresh thyme.

3.

Lay the peeled parsnip in a single layer in a baking tray and roast for 20-25 minutes, tossing frequently until evenly golden. Season with salt, then place on a kitchen towel to cool.

4.

Next, strip the kale leaves from the stalks and lay on the other baking tray. Sprinkle over pumpkin seeds and toss in salt and a drizzle of olive oil.

5.

Roast the kale in the oven for 5-10 minutes until softened but not crispy. Remove from the oven and set aside.

6.

Place the butternut squash and red onion cubes in a baking tray along with the smashed garlic cloves. Dress with olive oil, salt, pepper, and the remaining sprigs of thyme.

7.

Turn the oven up to 220 (200C fan) and roast for 15-20 minutes. Once cooked, remove the thyme and garlic cloves.

8.

Mix the vinaigrette ingredients together in a small bowl and begin assembling your salad. Start with a base of kale, then add the roasted butternut squash and onion, crumbled stilton, and pomegranate seeds. Drizzle over the dressing and top with parsnip crisps.

9.

Enjoy solo or share with friends.