Saladsdeliciouslyella
Bejewelled Kale Salad
Could there be a more delicious, beautiful way of enjoying veggies this winter? In this satisfying main meal salad, the butternut squash and quinoa are conveniently cooked in one pan — saving both time and washing up. Then simply toss everything together and lunch is served. You can eat this warm, freshly made; or leave it to cool.
👥 6 Servings⏱️ Prep & Cook: 30 min🔥 Cook: 30 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●frying pan
- ●pan
- ●bowl
📝 Preparation Steps
1
Place a large, wide frying pan (with a lid) over medium–high heat and add a drizzle of olive oil. Once hot and shimmering, add the butternut squash. Cook, stirring often, for 2–⏱️ 3 minutes until beginning to soften. Sprinkle over the cinnamon, paprika and cumin and toss to coat. Cook, stirring occasionally, until the squash begins to feel tender but is still slightly firm (it will continue cooking once the quinoa is added).
olive oil2 tablespoonsbutternut squash1 lbground cinnamon0.5 teaspoonground cumin1 teaspoonquinoa8.8 oz
2
Then add the quinoa and vegetable stock to the pan. Cover and leave to cook for ⏱️ 10 minutes. Turn off the heat and leave to steam in the residual heat for a further ⏱️ 10 minutes — this will create perfectly fluffy quinoa.
quinoa8.8 oz
3
Meanwhile, place the kale into a large bowl. Add 2 tablespoons of olive oil plus lemon juice, mustard, maple syrup and a sprinkle of salt. Using clean hands, massage the kale for 2–⏱️ 3 minutes until it’s tender and reduced in size. Add the drained lentils and toss to coat.
kale7 ozolive oil2 tablespoonslemon1maple syrup1 teaspoon
4
When the quinoa and squash are cooked, add the contents of the pan to the bowl of kale. Toss to combine, allowing the kale to wilt and tenderise in the heat of the cooked quinoa.
quinoa8.8 ozkale7 oz
5
Serve topped with fresh pomegranate seeds.
pomegranate seeds3 oz
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