Preparation time is 5minutes
Cook time is 30minutes
Total time is 35minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
10 Ingredients
Number of servings
4
- 8 mini parsnips
- 2tablespoons olive oil
- 8 gold button squash
- 1/2 bunch kale, leaves stripped, torn
- 2teaspoons honey
- 2tablespoons sliced hickory smoked almonds
- 60grams feta, crumbled
- 1/4 cup pomegranate arils
- 2 spring onions, shredded lengthways
- 1tablespoons white balsamic condiment
Nutrition per serving
1680kJ / 402Cal
1680 Kilojoules or 402 Calories
19% of daily energy intake*
Protein
12.6grams
Fat
16.6grams
Carbs
51.5grams
Sugars
27.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This hearty salad pairs roast squash with nutty parsnips, crunchy kale and creamy feta cheese with a sweet honey dressing making for a great flavoursome dish.
Method
Step 1 of 4
Preheat oven to 200°C.
Step 2 of 4
Meanwhile, peel parsnips and halve or quarter lengthwise. Place on an oven tray lined with baking paper. Drizzle with half the oil and season with salt and pepper. Roast for 10 minutes. Coat squash and kale with remaining oil. Add to tray with parsnip, drizzle with honey and continue to roast for a further 15 minutes until tender and golden.
Step 3 of 4
Transfer to a serving platter. Top with almonds, feta, pomegranate arils and spring onion.
Step 4 of 4
Whisk extra oil with white balsamic and drizzle over salad.
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