Crunchy Winter Jumble

Crunchy Winter Jumble

This is a delicious salad to serve on it’s own or as part of a lovely picky feast! 

Ingredients to serve 4:

1 butternut squash, cut into bite sized chunks
8 stalks of kale
1 red onion, finely sliced
1 avocado, diced
2 tbsp toasted sesame seeds
Red wine vinegar
Sea salt
Freshly ground black pepper
Olive oil


1. Pre-heat the oven to 180c/ 350f/ gas mark 4.
2. Top and tail the butternut squash before cutting it in half and scooping out the seeds. Cut each half into bite size chunks before tumbling them in a little olive oil in a roasting tray with a pinch of sea salt and freshly ground black pepper. Pop the tray in the oven and roast for 45-50 minutes or until tender and caramelised around the edges.
3. Remove the squash from the oven and allow to cool a little while you prepare the other ingredients.
4. In a little bowl, whisk together 3 tablespoons of olive oil with 1 tablespoon of red wine vinegar, a good pinch of sea salt and freshly ground black pepper. Set aside.
5. Strip the kale leaves and discard the stalks. Finely slice the kale and place it in a large mixing bowl then pour over the dressing. Mix everything together with your hands, massaging the dressing into the leaves to tenderise them.  
6. Cut the pomegranate in half and tap out the seeds before adding them to the kale. Add the red onion, avocado, sesame seeds and cooled squash to the bowl and gently jumble everything together and serve!