Bejeweled Kale Salad

Name: Bejeweled Kale Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 1 Butternut squash; Half TSP Cinnamon; 0.5 TSP Smoked paprika; 0.5 TSP ground cumin; 250g Quinoa; 500ml Veg Stock; 200g Kale (remove storks); 2 tbsp Olive Oil; 1 Lemon juice; 1 TSP Dijon Mustard; 1 TSP maple syrup; 400g green lentils; 80g Pomegranate seeds; Pinch salt & pepper; Feta cheese (to top)

1 step

Prep:15minCook:15min

Nourishing, filling and delicious. Perfect all year round.

Updated at: Fri, 19 Jul 2024 18:35:08 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories778.3 kcal (39%)

Total Fat16.2 g (23%)

Carbs125.3 g (48%)

Sugars13.4 g (15%)

Protein41.3 g (83%)

Sodium583.3 mg (29%)

Fiber39.4 g (141%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1butternut squash

0.5 TSPCinnamon

½ tspsmoked paprika

½ tspground cumin

250gquinoa

500mlveg stock

200gKale

remove storks

2 Tbspolive oil

1lemon juice

1 tspdijon mustard

1 tspmaple syrup

400ggreen lentils

80gpomegranate seeds

Instructions

Step 1

Heat medium pan and add olive oil, cooke butternut squash. Once softened add the spices. Add the quinoa and vegetable stock. Cover and leave to cook for 10 minutes. Turn the heating off and leave for another 10 minutes, to cook on the residual heat to create the perfect fluffy quinoa. Place the kale, mustard, maple, lemon, salt & pepper to a bowl. Massage the ingredients together with clean hands. Then add the drained green lentils. Once the butternut squash and quinoa is cooked, add this to the mix and toss until fully coated. Serve and add pomegranate seeds to top. (Feta cheese - optional)

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