Beet, kale & squash salad w/ walnut pesto dressing
Tuesday, 14th November 2017 by Kali Hamm
beet kale squash salad

This recipe was created by Kali Hamm, a veg scheme member and plant-powered chef. Follow her on instagram for her latest recipes, news and events.

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A tasty and filling winter salad, nutrient packed from all the richly coloured vegetables. This could be served as a side dish or add lentils or beans for some extra protein, or just alone would be a delicious and easy meal in itself. If your beetroot comes with leaves, you can add those in with the kale.

 

Serves 4 as a side dish or 2 as a main course.

Ingredients

2 medium beetroot

1 small squash, peeled & cut into cm cubes

1 tbsp coconut oil

200g kale, washed and chopped ( de-stalk too if you prefer)

2 tbsp olive oil

20g walnuts

Dressing

30g basil

30g walnuts, roasted

1 clove garlic

150ml olive oil

juice 1 lemon

pinch salt

 

Method

Pre heat the oven, 200 degrees celsius. While the oven is heating roast your walnuts for 10 minutes until golden inside, roughly chop and set aside.

Steam the beetroot until just tender, about 20-30 minutes depending on their size. Once cool enough to handle, peel and cut into small cubes cubes.

Once the oven is hot, roast your squash on a lined baking tray with the coconut oil for about 30 minutes until golden..

While your vegetables are cooking make your dressing. Blitz in a food processor or food blender until ingredients are finely chopped but with a little texture.

Chop the washed kale and massage with the 2 tablespoons of olive oil in a large mixing bowl. Once the vegetables are ready mix them through the kale, add the walnuts to your salad along with 150ml of the dressing, season the salad with salt and pepper.

Serve with extra dressing on the side to drizzle.

 

Author name: 
Kali Hamm