Autumn kale salad
A nutritionally packed salad full of hearty seasonal ingredients
Tools
Ingredients
500 g
butternut pumpkin
2 tbsp
olive oil
1 tsp
ground cinnamon
1 tbsp
maple syrup
2
apples
120 g
kale
100 g
pecans
100 g
pomegranate seeds
25 g
parmesan cheese, shaved
2 tbsp
black balsamic cream
Step by step
Peel the butternut squash and cut into rounds. Cut the round in half.
Fit the Food Processor 2.1l with a dicing disk and turn the speed to 1. Add the butternut squash through the feed tube to dice.
Place the cubes in a bowl and add olive oil, ground cinnamon and maple syrup. Place on a baking tray fitted with parchment paper and bake on 200 C for 25-30 minutes. Cool off.
Cut the apples in quarters and remove the core. Add to the apples through the feed tube of the Food Processor fitted with a dicing disk.
Place kale in a large bowl. Add the butternut squash, apple, pecans, pomegranate and parmesan cheese.
Drizzle the black balsamic cream over the salad.