Salad doesn’t always feel like the ideal lunch or supper on a cold day…which is why we are fans of a warm, winter salad!
This salad is packed full of powerful anti-oxidants to make your skin glow, and a good dose of protein too. Try and serve while the squash is still warm!
Method
Tip the kale into a large salad bowl, discarding any big stalks
Cut the squash into small chunks, coat in olive oil, and season with salt and pepper. Crush the garlic cloves but leave the skins on and nestle them among the squash pieces. Roast at 200 oC for roughly 30 mins, or when the squash is soft and a little caramelised.
Chop the beetroot and goats cheese into small cubes
Assemble all the salad ingredients in the bowl with the kale, mix all the ingredients for the dressing together, whisk well, and taste to season. Dress and toss the salad to ensure the kale is well covered.
