Roasted Squash and Kale Salad
|Prep time||30 minutes|
|Cooking time||30 minutes|
|Total time||1 hour|
Roasted Squash and Kale Salad.
1. Preheat the oven to 180C/350F/Gas Mark 4. Place the squash on a baking sheet lined with parchment paper. Drizzle with 1 1/2 tablespoons of olive oil and sprinkle with a pinch of sea salt and pepper. Toss well. Roast until golden brown, tossing halfway through, about 30 minutes.
2. Meanwhile, place the shallots on another baking tray lined with parchment paper and drizzle with the remaining olive oil. Sprinkle with salt and pepper. Roast until brown, also tossing halfway through, about 30 minutes.
3. In a large salad bowl, combine the lemon juice, flaxseed oil, 1/2 teaspoon of salt and a pinch of pepper. Cut a couple of centimetres off the bottom of the kale and slice the leaves crosswise into 3 cm ribbons. Add to the salad bowl. Toss the kale with the dressing, squeezing until leaves are soft. Leave to stand for at least 30 minutes.
4. Add the vegetables, cheese and nuts to the kale. Toss well to combine.