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This dish uses one preparation, which has its own recipe. Each is shown at the quantity its own recipe makes.
- Lemon & Tahini DressingCook preparation
Roast Squash, Kale & Pomegranate Salad
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Step 1 of 4
1 of 4
Toss squash with four fifths of the oil and salt and roast at 210°C for 25 to 30 minutes until golden and tender.
Suggested from the step’s words, “25 to 30 minutes”. Check it at 25 min; the step allows up to 30 min.
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What you are cooking with
- 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