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Recipes

Autumn Salad With Butternut Squash & Kale

Autumn Salad With Butternut Squash & Kale
Myprotein
World’s leading online sports nutrition brand10 months ago
View Myprotein's profile
Fall into flavour with this autumn salad that's sure to be on repeat this cosy season.

A delightful medley of kale, roasted butternut squash, and flavourful accents that can be made fresh and enjoyed right away or prepped and stored for later. This vibrant salad not only celebrates the season's best produce but also ticks all the boxes for your favourite autumn flavours.

Whether you're in the mood for a speedy, healthy bite or need a crowd-pleaser for a gathering, this salad has got your back, all without breaking a sweat in the kitchen.

*Can be batch cooked.

Serves 1

Ingredients

  • 1 parsnip
  • Drizzle olive oil
  • 3 sprigs fresh thyme
  • 90 g curly kale
  • 2 tsp. pumpkin seeds
  • 1 small butternut squash, peeled and cubed
  • 1/2 red onion, cubed
  • 3-4 smashed garlic cloves
  • 30 g stilton (or feta if you prefer)
  • 1 tbsp. pomegranate seeds
For the vinaigrette:
  • 1 tsp. cranberry sauce
  • 1 tbsp. red wine vinegar
  • 1/2 tsp. white miso

Instructions

1.

Preheat the oven to 180C (160C fan) and take out 2 baking trays.

2.

Peel the parsnip into thin strips, pat dry using a piece of kitchen towel, then drizzle with olive oil and sprinkle over some fresh thyme.

3.

Lay the peeled parsnip in a single layer in a baking tray and roast for 20-25 minutes, tossing frequently until evenly golden. Season with salt, then place on a kitchen towel to cool.

4.

Next, strip the kale leaves from the stalks and lay on the other baking tray. Sprinkle over pumpkin seeds and toss in salt and a drizzle of olive oil.

5.

Roast the kale in the oven for 5-10 minutes until softened but not crispy. Remove from the oven and set aside.

6.

Place the butternut squash and red onion cubes in a baking tray along with the smashed garlic cloves. Dress with olive oil, salt, pepper, and the remaining sprigs of thyme.

7.

Turn the oven up to 220 (200C fan) and roast for 15-20 minutes. Once cooked, remove the thyme and garlic cloves.

8.

Mix the vinaigrette ingredients together in a small bowl and begin assembling your salad. Start with a base of kale, then add the roasted butternut squash and onion, crumbled stilton, and pomegranate seeds. Drizzle over the dressing and top with parsnip crisps.

9.

Enjoy solo or share with friends.

Nutritional info per serving:

Calories339
Total Fat10g
Total Carbohydrates52g
Protein14g
Myprotein
World’s leading online sports nutrition brand
View Myprotein's profile
Founded around a kitchen table in 2004, Myprotein’s vision has always been to revolutionise how we power movement. In 2011 Myprotein became part of the THG family, and by 2016 we proudly claimed the title of the world’s leading online sports nutrition brand. Over the last 20 years, we’ve created game-changing supplements like Clear Whey and Dry Scoop Pre-Workout and launched new brands tailored to your needs including MP, Myvitamins, Myvegan and MyPRO. We exist to break boundaries. To help you cut through the noise in the fitness industry and get down to the information you can trust. Our blog features articles from trusted PT’s, nutritionists and dieticians with tons of experience in the industry. We listen to what topics you’re interested in, and dip into our pool of experts to give you information you can trust.
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