Ingredients
For the Roasted Squash
1 squash, cut into cubes
1 tbsp maple syrup
1 tbsp olive oil
½ tsp chilli powder
½ tsp smoked paprika
¼ tsp cumin
Salt and pepper
For the Salad
100g of kale, finely sliced
2 tbsp of olive oil
1 tbsp of apple cider
1 tbsp dijon mustard
Salt and pepper
1 pomegranate, deseeded
For the Spicy Pumpkin Seeds:
50g of pumpkin seeds
1 tbsp olive oil
1 tbsp maple syrup
½ tsp of smoked paprika
Salt and pepper
Directions
Preheat the oven to 200c.
Mix the squash with the maple, olive oil and spices, season and roast on an oven tray for 35 mins until cooked through.
Meanwhile, prepare the kale. Combine the olive oil, apple cider vinegar, dijon mustard and a pinch of salt and pepper to a jar with a tight fitting lid. Shake to combine.Massage through the kale and add the pomegranate.
Mix the pumpkin seed ingredients together and toast for a few minutes in a hot pan, leave to cool
Mix everything together and serve.
