- 1 butternut squash1tbs olive oil2tbs maple syrup 1tsp ground cumin½tsp ground cinnamon½tsp smoked sweet paprikaSea salt500g kaleJuice of ½ lemon1 tbsp olive oilRANCH DRESSING: 50g light tahini Juice of 1 lemon 1tbs maple syrup1 clove garlic80ml buttermilk 1tbs chives, finely choppedTO SERVE:½ pomegranate4tbs toasted seeds ( I use sunflower and pumpkin)
1 Preheat the oven to 200 degrees. Line a tray with baking paper.
2 Make the glaze by mixing the olive oil, maple syrup, cumin, cinnamon and sweet paprika together with a pinch of salt. Set aside.
3 Cut the butternut into thick slices. I leave the skin on when it’s organic, or you can peel the skin off. Roast for 15 minutes, then turn over each slice and brush with the glaze. Return the squash to the oven for a final 15 minutes until golden and blistered.
4 Meanwhile mix the ranch dressing. Blitz the tahini, buttermilk, a pinch of salt, lemon juice, maple syrup and garlic until smooth. Stir in the finely chopped chives and taste for seasoning. Set aside.
5 Remove the tough inner stems from the kale. Finely chop the leaves and place in a large bowl. Dress with olive oil, lemon juice and a pinch of salt. Use your hands to massage this into the kale.
6 You can serve this in a warm wrap or in a bowl. Divide the kale between four plates, scatter over the pomegranate arils, top with a few slices of roast butternut, drizzle ranch dressing over the top and finally scatter the seeds on the salad.