Roast Squash, Kale & Pomegranate Salad

Name: Roast Squash, Kale & Pomegranate Salad
Yield: 4 main-course salads
Ingredients: 600 g Butternut squash, peeled, cubed; 200 g Kale, stalks removed; 25 ml Olive oil; 120 g Pomegranate seeds; 40 g Pumpkin seeds; 120 ml Lemon & Tahini Dressing; 2 g Salt

Roast squash, softened kale and pomegranate with seeds and lemon tahini.

Roast Squash, Kale & Pomegranate Salad prepared as described in the recipe

Roast squash, softened kale and pomegranate with seeds and lemon tahini.

Written for 4 main-course salads

Cook this

Ingredients

Serves

Butternut squash, peeled, cubed600 g
Kale, stalks removed200 g
Olive oil25 ml
Pomegranate seeds120 g
Pumpkin seeds40 g
Lemon & Tahini Dressing120 ml
Salt2 g

Method

Toss squash with four fifths of the oil and salt and roast at 210°C for 25 to 30 minutes until golden and tender.
Massage torn kale with remaining oil for 2 minutes until slightly softened.
Toast pumpkin seeds in a dry pan for 2 minutes.
Toss kale with half the dressing, add cooled squash and pomegranate and finish with seeds and remaining dressing.

Chef’s notes

Cool the squash before adding it to the kale so the leaves retain their texture.
When scaling, adjust pan or tin size and work in batches where needed; cooking and proving times follow texture and temperature, not the portion multiplier.

Keeping

Keep cooked components and dressing refrigerated separately at 4°C or below for up to 2 days. Assemble leaves, herbs and avocado just before eating; do not store a dressed salad for later service.

Allergens and diet

Sesame.

Vegan

Last refined · October 2026