Kale Salad Recipe
Curry yogurt dressing, pomegranate, squash, almond dukkah
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Ingredients
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Salad Components
Method
Salad Assembly
- 1
Prepare the Kale
In a large bowl, add the chopped kale. Drizzle with olive oil, sprinkle with salt and black pepper. Massage the kale with your hands for about 2-3 minutes until it becomes tender and slightly wilted.
- 2
Roast the Squash
Preheat the oven to 400°F (200°C). Spread the diced butternut squash on a baking sheet, drizzle with olive oil, and sprinkle with salt. Roast for 20-25 minutes or until tender and slightly caramelized, flipping halfway through.
- 3
Add Pomegranate
Once the squash is cooled slightly, add the pomegranate seeds to the kale mixture. Toss gently to combine.