This pomegranate, kale and squash salad is a really sophisticated dinner party starter or side dish and only requires 30 minutes of prep time, too.
You'll need to cut the squash into round slices, and the key to doing this is ensuring you have a flat bottom on your squash and make sure you have a very sharp knife. For more tips on how to prepare a butternut squash, take a look at our how-to guide from our experts.
The squash is roasted until caramelised and tender, and then topped with a tangy pomegranate, kale and Puy lentil salad. It's refreshing and hearty all at once and pairs perfectly with a glass of red wine.
Advertisement - Continue Reading Below
Yields:
8 serving(s)
Prep Time:
30 mins
Cook Time:
40 mins
Total Time:
1 hr 10 mins
Cal/Serv:
205
Ingredients
For the salad
1 large butternut squash
3 Tbsp. olive oil
1 red onion, sliced
1/2 tsp. ground cinnamon
125 g kale, woody stems removed and leaves roughly chopped
125 g cooked Puy lentils
3 Tbsp. pomegranate seeds
3 Tbsp. roasted chopped hazelnuts
For the pomegranate dressing
4 Tbsp. olive oil
3 Tbsp. pomegranate molasses
1/2 tsp. ground cinnamon
1 Tbsp. lemon juice
Directions
Step 1
Preheat oven to 190°C (170°C) mark 5. Cut neck of squash into eight round slices (leave skin on). Halve bulb of squash; deseed; cut into 1cm pieces (unpeeled). Line a large tin with baking parchment; add squash rounds in a single layer to one side; brush with 1tbsp oil. Add chopped squash with onion slices to other side in a pile; drizzle with ½ tbsp oil. Sprinkle cinnamon over all; season well. Roast for 35-40min until squash is tender. Remove from the oven; set aside.
Step 2
Meanwhile, scatter kale on a separate large baking tray; drizzle with remaining 1½tbsp oil; season generously. Cook in oven for 10-15min until crisp. Remove from oven; cool.
Step 3
For dressing, whisk all the ingredients in a bowl.
Step 4
In a large bowl, gently mix kale, diced squash, onion, lentils and half the dressing.
Step 5
Place a squash round on each of eight plates; top with kale mixture. Drizzle over remaining dressing, scatter over pomegranate seeds and hazelnuts; serve.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
