Squash, kale and quinoa salad with maple walnuts

Method

1. Heat the oven to 220°C (200°C fan). Peel, deseed and cut the squash into 2 cm chunks. Toss on a baking tray with 1 tbsp of the olive oil and a pinch of salt and roast for 30 minutes, turning once, until tender and golden.
2. Rinse the quinoa in a sieve and put it in a pan with 200 ml of water and a pinch of salt. Bring to the boil, cover, and simmer for 12 minutes, then leave it covered for 5 minutes and fluff with a fork.
3. Roughly chop the walnuts and cook them in a small dry pan with the maple syrup for 2 minutes, until sticky. Tip onto a plate to cool.
4. Strip the kale from its stalks and shred it finely. In a large bowl, whisk the Dijon mustard, the rest of the olive oil, the juice of the lemon half and a pinch of salt. Add the kale and rub it with your fingers for 1 minute, until it darkens and softens.
5. Add the quinoa and warm squash to the kale and toss together.
6. Share between two plates and scatter with the maple walnuts and pomegranate seeds.

Tip Rubbing the kale in the dressing softens it, so do not skip that. Walnuts burn easily once the maple syrup goes in, so watch them.

Photo made with AI.

From Nosha · nosha.app