Kale, Butternut squash, Pomegranate and Pumpkin Seed Salad

ingredients:

1. 500g butternut squash

2. 2 cloves of garlic

3. 60g pumpkin seeds

4. 1 lemon

5. 2tsp maple syrup

6. 2tbsp dijon mustard

7. 1 shallot

8. 200g kale

9. 1 pomegranate

10. parmesan cheese

11. olive oil

directions:

1. pre heat the oven 200*

2. deseed and dice the butternut squash.

3. on a baking tray toss the squash with 2 tsp olive oil and a pinch of salt and pepper.

4. roast for 30 minutes, half way through roasting stir the squash.

5. remove the squash from the oven and set aside to cool

6. place the pumpkin seeds in a dry pan over a high heat, stirring occasionally. after

   2 minutes the seeds should begin to brown and pop. set a side to cool.

7. peel and finely dice the shallot and place into small jug. grate the cloves of garlic into the jug. juice the lemon and whisk into the jug along with the maple syrup and mustard. then slowly whisk in 4tbsp of olive oil in a slow steady stream.

8. remove and discard the thick steams of the kale and finely shrewd the kale leaves

9. in a large bowl message the kale leaves with 3/4 of the prepared dressing.

10. roll pomegranate to loosen seeds, score around the middle and tear it open into halves. hold each half over a bowl seeds facing down and tap the skin with a wooden spoon squeezing a little to release all the seeds. discard the pomegranate skins.

11. toss the roasted squash and pomegranate seeds into the kale leaves.

12. to serve add extra dressing to taste, sprinkle over pumpkin seeds and grated parmesan

13. enjoy!