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Kale and Squash Salad

Kale! ahh kale! This blog’s namesake is the foundation of this beautifully fragrant salad. For those that think salad is restricted to some shredded iceberg lettuce, a few chunks of cucumber and a handful of cherry tomatoes, you are in for a treat! The butternut squash takes on some Middle Eastern inspired flavours which marry so well to the sweet and sticky caramelised onions and dried cranberries. The lemon juice massaged into the kale steers us away from the sweetness along with the punchy flavour of the kale itself which balances this salad out perfectly.

This is most definitely the ideal winter salad. It’s satisfying enough to be a filling lunch or it works just as well as an appetising starter or side.

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Kale and Squash Salad

Serving Size: Serves 2(entree) or 4(side)


  • 150g Kale
  • 2tbsp Dried Cranberries
  • 1tbsp Sesame Seeds
  • For the dressing
  • 3tbsp Extra Virgin Olive Oil
  • Juice of 1/2 a Lemon
  • 1/2 tsp Salt
  • A Sprinkle of Black Pepper
  • For the squash
  • 1 small/medium Butternut Squash (mine weighed 330g whole, before slicing and removing pulp etc.)
  • 1tbsp oil
  • 1tbsp Mixed Spice
  • 2 Cloves Garlic (finely chopped)
  • For the Caramelised Red Onion
  • 1 Red Onion
  • 1/2tbsp Oil
  • 1/2tbsp Balsamic Vinegar
  • 1/2tsp Agave Nectar


  1. Preheat the oven to 200c and line a baking tray with foil
  2. Remove the skin and pulp from your squash and chop it into small bite-sized chunks
  3. Spread the squash onto the baking tray and pour over the 1tbsp of oil
  4. Sprinkle with the mixed spice and the finely chopped garlic and toss until all of the chunks of squash are evenly coated in oil, garlic and spices
  5. Place into the centre of the preheated oven and cook for 40mins, turning once halfway through cooking
  6. In a bowl, mix together the ingredients for the dressing
  7. Pour the dressing mixture over the kale and massage gently for a few minutes
  8. Leave the massaged, dressed kale to sit for around 10-15mins (or longer) at room temperature
  9. In a saute pan place the sliced red onion with the 1/2 tbsp oil and heat gently for 5mins
  10. Add the balsamic vinegar and the agave nectar to the pan and continue to heat on a low-medium heat for a further 30mins, stirring regularly
  11. Allow the squash and the finished red onions to sit and cool
  12. Combine the cooled squash and onions with the kale, then sprinkle in the dried cranberries and the sesame seeds
  13. Serve cold
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