Florette have recently started promoting healthy eating through recipes using their products - I was lucky enough to take part in coming up with one of these recipes.
My early interest in cooking was through making salads, I love experimenting with different flavours and colours, creating a picture on the plate. So I was excited to do this recipe!
I used Florette's baby kale leaves, these are softer and more leafy then normal kale, so perfect for the base of my salad!
Butternut Squash Salad with Tahini and Lemon Dressing
One Butternut Squash
Two Shallots
Two Tablespoons of Coconut Oil
One bag of Florette's Baby Kale Salad Leaves
Two Radishes
Half a Pomegranate
Sprinkle of Sesame Seeds
Tahini Lemon Dressing
One and 1/2 Tablespoons of Tahini
Juice of One Lemon
Two Tablespoons of Olive Oil
Salt and Pepper
Preheat the oven to 180 degrees. Then chop the butternut squash into equal wedge pieces and place in a baking dish. (I leave the skins on mine, but you can take it off if you prefer.) Chop the shallots length ways and also add into the baking dish. Melt the coconut oil and mix through the butternut squash and shallots, add some salt and pepper for taste. Pop into the oven for around 20/30 minutes, or until they are crispy and golden brown. Leave to cool.
In a salad bowl or dish, add the baby kale leaves then top with the cooked butternut squash and shallots. Thinly chop the radishes, cut the pomegranate in and hit on the back to get the seeds out. Sprinkle these over the salad.
In a small mixing bowl add the ingredients for the dressing and add salt and pepper for taste. Drizzle over the salad and then top with sesame seeds. Your salad is now good to go, serve with hot shredded chicken or have as a side dish at your summer BBQ!
Enjoy!
mollybhealthy x
