Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
Difficulty level: 1 out of 4
5 Ingredients
Number of servings
4
- 1 medium butternut squash, peeled and chopped
- 60grams beetroot, store bought and cooked and sliced
- 60grams blue cheese, chopped
- 60grams kale, stems removed
- 1tablespoons olive oil
Nutrition per serving
515kJ / 123Cal
515 Kilojoules or 123 Calories
6% of daily energy intake*
Protein
3.3grams
Fat
10.7grams
Carbs
3.8grams
Sugars
2.3grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
A warm salad with crunchy and creamy textures.
Method
Step 1 of 2
Pre-heat the oven to 180°C. Place the chopped butternut squash on a baking tray and roast in the oven for 20 minutes.
Step 2 of 2
Fry the kale in a pan with the olive oil for 30 seconds and remove from the heat. Remove the butternut squash from the oven and serve with the kale, beetroot and blue cheese.
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