courtesy of Sarah Britton
This dish combines some serious fall power-players when it comes to nutrition, and not coincidentally, are excellent choices for preparing the body as we head into a long winter. Another good reason for eating seasonally.Ingredients
1 medium butternut squash
4 cloves garlic
1 Tbsp. melted ghee or coconut oil
3 Tbsp. poppy seeds
couple pinches of sea salt
2 cups packed shredded kale
juice of ½ lemon
zest of 1 lemon
pinch of sea saltMaple Mustard Dressing
2 Tbsp. olive oil
1 tsp. apple cider vinegar
pinch sea salt
1 tsp. pure Maple syrup
1 tsp. Dijon mustardMethod
- 1. Preheat oven to 400°F. Peel the squash, cut it in half lengthwise and scoop out the seeds. Cut into cubes. Toss with oil, minced garlic, poppy seeds, and sprinkle with sea salt. Place on a parchment-lined baking sheet. Roast until fork-tender, not mushy (approx. 30-40 minutes)
- 2. While the squash is roasting, shred the kale by slicing it in very thin strips. Add the juice of ½ lemon, a pinch of sea salt and massage into kale to wilt. Set aside.
- 3. Make dressing by whisking all ingredients together. Pour over kale, toss to coat.
- 4. Remove the pomegranate seeds. Fill a bowl with water, cut the fruit in half, then roughly pry out the seeds with your fingers and let them fall into the water. The seeds with white pith will float to the top – remove the pith as much as possible leaving the seeds, which will then sink.
- 5. When the butternut squash has finished roasting, remove from oven and let cool for 5 to 10 minutes. Add to kale and mix. Toss with sliced shallot, pomegranate seeds, and garnish with lemon zest. Season to taste. Serve.