Roast Kale Butternut And Goats Cheese Salad

DIFFICULTY
Average Average
COOK TIME
Under 1 hr. Under 1 hr.
SERVES
2-4 2-4
Roast Kale Butternut And Goats Cheese Salad
Main ingredients
  • Vegetables
Ingredients
Method

Ingredients

  • 500g butternut, peeled and sliced
  • 3 large handfuls kale, stalk removed and leaves torn
  • 100g goat's cheese
  • 50g pomegranate seeds
  • Zest of 1 lemon
  • Juice of 1/2 lemon
  • Olive Oil
  • Salt and pepper

  • Method

  • 1
    Preheat the oven 180°C.
  • 2
    In a Le Creuset Heritage Dish with Lid, add the butternut pieces and cover in a tablespoon of olive oil. Season with salt and pepper and toss until evenly covered.
  • 3
    Roast for 25-30 minutes or until the pieces start to soften. Remove the dish from the oven and add the kale leaves. Add a small drizzle of olive oil over the leaves and gently toss the butternut and kale. Add the vegetables back to the oven and roast for a further 20 minutes. Keep an eye on the kale as it can burn easily and make sure to toss it at the halfway mark.
  • 4
    Once the leaves are crispy and the butternut is soft, remove from the oven.
  • 5
    Break the goat's cheese into pieces and add it to the salad. Top with the pomegranate seeds and lemon zest.
  • 6
    Give the salad a final drizzle with lemon juice and olive oil before serving.
  • 7
    Image and recipe by The Truffle Journal.