Name: Kale & Butternut Salad
Yield: 5
Ingredients: 400 g butternut squash, raw, cut into segments, peeled and deseeded; ½ lemon, juiced; 250 g kale leaves, tough stalks removed and leaves roughly chopped; flaky salt & black pepper; 4 tbsp parmesan cheese, in slivers (I use a potato peeler to get long whole slivers); pumpkin seeds, a generous handful, toasted or fresh; olive oil

CategoryMains, Quick Meals & Snacks

Kale & Butternut Salad

Yields5 Servings

Ingredients

400 g butternut squash, raw, cut into segments, peeled and deseeded

½ lemon, juiced

250 g kale leaves, tough stalks removed and leaves roughly chopped

flaky salt & black pepper

4 tbsp parmesan cheese, in slivers (I use a potato peeler to get long whole slivers)

pumpkin seeds, a generous handful, toasted or fresh

olive oil

Directions

Peel each segment of the butternut squash into ribbons using a potato peeler or mandolin. Pop into a bowl with the lemon juice and salt to marinate for a few minutes.

Then toss in the kale leaves and gently fork through the slivers of parmesan cheese.

Pop the salad on a serving dish and sprinkle over the seeds and some black pepper. Drizzle over some olive oil to serve.

This salad can sit for hours before serving or pop it in the fridge until it is time to eat. I know you are probably thinking is it right that the ingredients are RAW ? but actually it really works, even my kids love eating this.