Anne-Marie from The Ibiza Kitchen shows us how to make a vibrant roasted squash salad full of vitamins and goodness. This is a great stand-alone salad, as well as a wonderful accompaniment to a meal. .
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INGREDIENTS
300g of cubed winter squash
Olive oil tablespoon
Paprika (Smoked Pimentos here)
Pinch of Sal De Ibiza
Pepper
Garlic clove minced
Pinch of ground nutmeg
Fresh thyme chopped (or dried)
1 large bunch of earthy green (kale, spinach)
100g walnuts
Seeds of 1 pomegranate
1 spring onion
For the Dressing:
50g of red wine vinegar
1 tbsp olive oil
Salt and pepper seasoning
2 tsp honey
1 tsp Dijon mustard
METHOD
Heat up the oven, 400c or gas mark 6
In a large bowl mix together the cubes of squash with thyme, salt, pepper, paprika and nutmeg and oil. Lay on a baking tray lined with baking paper and cook for around 25 minutes
Meanwhile prepare the leaves (if it´s kale, remove the stalk and cut into large rough chunks and massage gently to break down the leaves. Leave soaking in a little oil.
Once the squash is cooked place in the bowl with the leaves and stir in the walnuts and the pomegranate. Whisk the dressing and coat.
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