This squash, kale and tahini salad is brilliant for making in large batches to provide lunches for the week. It's filling, full of antioxidants and healthy fats and if you'd like, you can add a protein of your choice to it. My favourite is hot smoked salmon.
It will keep for 3 days in the fridge.
3 red onions, quartered
1 butternut squash, chopped into cubes
200g kale, chopped
1 garlic clove, crushed
Juice of 1 lemon
6 tbs tahini
4 tbs pomegranate seeds
2 tbs pumpkin seeds, toasted
Method for Squash, Kale and Tahini Salad
Pre-heat the oven to 180 degrees C/350 degrees F.
Arrange the squash and onion across a baking tray and bake in the oven for 40 minutes.
Mix together the garlic, lemon juice and tahini and season well. In a large bowl add the kale and tahini mix and massage the dressing into the leaves.
Stir through the roasted squash and onion. Sprinkle over the pomegranate and pumpkin seeds.
Serve with a protein of your choice.