Advertisement

Read our guide on what is pomegranate molasses for the best advice on where to buy this ingredient.

  • 1 small butternut squash
    seeded and cut into small wedges  
  • olive oil
  • pomegranate molasses
  • 250g kale
    tough stems discarded and roughly chopped 
  • 20g whole almonds
    chopped 
  • ½ lemon
    juiced 
  • 2 spring onions
    finely sliced 

Nutrition:

  • kcal288
  • fat10.1g
  • saturates1g
  • carbs35.2g
  • fibre6.3g
  • protein11g
  • salt0.2g

Method

  • step 1

    Heat the oven to 200C/fan 180C/gas 6. Toss the squash pieces with 1 tsp oil, 1 tsp pomegranate molasses and season. Tip onto a baking tray and roast for 25 minutes until tender and starting to turn golden.

  • step 2

    Blanch the kale in boiling salted water for 2 minutes, lift into very cold water to stop the cooking, then drain well and pat dry with a kitchen towel. Toast the almonds in a dry frying pan until golden, then roughly chop.

  • step 3

    Whisk 1 tsp oil with 1 tsp molasses, the lemon juice and season. Mix the kale with the dressing, stir in the spring onion and tip onto plates. Top with the squash and chopped almonds.

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement