Kale, Butternut Squash & Pomegranate Salad

I’m not the biggest fan of kale but having played around with a few different flavour combinations this one has become my favourite (and probably only) ways to enjoy kale! This salad is crunchy, creamy, hearty, sweet, satisfying and totally moreish! Great for a packed lunch or to have as a starter, main course or side dish.

To serve 6 people you will need:

  • 1 bag of kale leaves
  • 1 butternut squash
  • 1 tin of lentils in water
  • 1 tin of chickpeas in water
  • 1 packet of soft and crumbly goats cheese
  • 2 pomegranates
  • Handful of walnuts, chopped
  • Handful of coriander / cilantro, chopped
  • Olive oil
  • All spice, or nutmeg and paprika powder


  1. Pre-heat oven to 180 degrees C
  2. Peel the butternut squash and chop it into little pieces
  3. Cover a foil lined oven tray with butternut squash pieces and drizzle over some oil. I like to season the butternut squash with a bit of all spice powder, but a mixture of paprika powder and nutmeg is equally delicious
  4. Bake until cooked through and soft in the middle
  5. Whilst the squash is in the oven, stir fry the kale leaves in a bit of olive oil for about 5 minutes until soft and sweet
  6. Place the cooked kale in a salad bowl
  7. Drain the lentils and chickpeas, then add them to the salad bowl
  8. Add a handful or two of chopped walnuts, and crumble in all of the goats cheese and all of the pomegranate seeds
  9. When the butternut squash is cooked through (taste to test it’s soft and sweet enough), add them to the salad and mix well

You can serve this salad as a starter, side or main course, or have it as a healthy packed lunch for on the go!


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