Medel

Skördekalssallad med rostad vintersquash

Rostad vintersquash, granatäpplen och pekannötter på masserad grönkål med en lätt majssirap-balsamvinägerdressing – det finns ingenting tråkigt med denna sallad! Att gnida den råa grönkålen med olivolja i några minuter gör den mjuk och tar bort beskan.

⏱️50 min

🍽️2 portioner

3.5(2)

🇺🇸 Amerikansk 🍲 Middag

👩‍🍳 Gör så här

⏱️ Äggklocka

1
Preheat oven to 400°F
2
Slice squash in half lengthwise and scrape out the seeds. Slice the squash 1/2 inch thick slices and spread on a baking sheet. Spray with olive oil and season with salt and cinnamon. Roast squash for 40 minutes, turning halfway until fork tender. Remove and set aside.
3
Meanwhile, massage kale with 1/2 tbsp olive oil for 1 to 2 minutes until evenly coated.
4
In a small saute pan toast the pecans on medium-low heat for 5 minutes, tossing often to prevent burning.
5
Whisk dressing ingredients together, then add to the kale and toss well.
6
To assemble the salad, divide the kale in two bowls, top with squash, pomegranate seeds and toasted pecans and serve.