Pumpkin spice salad

Recipe:

Pumpkin spiced butternut squash + crispy kale salad, with garlic yoghurt

PLANT-BASED | GLUTEN FREE

Total time: 1.5 hours
Serves: 2-4

This pumpkin-spiced butternut squash and crispy kale salad, with a creamy garlic yogurt dip brings cozy, autumnal flavours into a vibrant, nutrient-packed dish that’s both hearty and refreshing—perfect for those chilly autumn days when you crave warmth and crunch all in one

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INGREDIENTS

Salad:

• 1 butternut squash

• 1 bag of kale

• 1/4 cup pumpkin seeds

• 1/4 cup pomegranate seeds

• Olive oil + salt, to taste

Pumpkin spice mix:

• 1 tbsp cinnamon

• 1 tbsp nutmeg

• 1 tsp ginger

Yoghurt dip:

• 1 tub dairy free yoghurt (we used Oatly)

• 1/2 bulb of garlic

• 1 tbsp garlic powder

• 1 tbsp olive oil

• Salt, to taste

METHOD

1. Preheat the oven to 200C. Once hot add the whole butternut squash to the oven for 30 minutes

2. Meanwhile, destem your kale, by grabbing the stalk and pulling your fingers along the steam to tear off the leaves

3. Remove the squash from the oven and leave it to cool for 10 minutes. It will now be softer and easier to cut. Peel the skin, remove the seeds then cut into small cubes.

4. Add the cubes to a large bowl with the cinnamon, nutmeg, ginger, a generous drizzle of oil and a pinch of salt. Mix until the squash is evenly coated. Decant onto a lined roasting tray and put in the oven for 40 minutes, until tender and beginning to brown

5. Wrap the ½ bulb garlic in foil, with a small drizzle of oil and add this to the oven. Remove after 20 minutes and leave to one side to cool

6. Add the kale to a separate roasting tray and drizzle with oil and salt. Add the pumpkin seeds to the same tray and put these in the oven for the last 15 minutes, until the kale is crunchy and pumpkin seeds toasted

7. For your yoghurt dip, squeeze the cooled garlic into a bowl and add the yoghurt, garlic powder, oil and salt. Mix it together until well combined

8. To assemble, add a layer of the yoghurt dip to a plate, then top with the crispy kale, roasted squash, toasted pumpkin seeds. Finish with a handful of pomegranate seeds and enjoy!