Salads to me are for Spring and Summer only. I don’t actually fancy eating them in the colder months, but I do miss all the variety of vegetables that comes with eating salads, so it got me thinking – how about a warm winter salad, using some seasonal produce.
So here is what I came up with…
Warm autumn salad
- Half a crown prince or any other largeish sized squash (butternut works well here)
- 100g brown basmati rice
- 200g curly kale
- zest and 1/2 juice of lemon
- 2 tablespoons of olive oil
- 1 teaspoon runny honey
- pinch of chilli flakes
- fresh pomegranate seeds
- salt and pepper to season
- Preheat the oven to 180c
- Slice the squash into 1cm thick slices, place on a baking tray. Drizzle with a small amount of oil and bake for 40 minutes until burnished and blistered.
- Cook the rice in a small saucepan of salted boiling water until cooked (about 10 minutes).
- Meanwhile, prepare the kale. Remove the leaf from the stalks, and rip into bite sized pieces. Sprinkle with sea salt and the zest and half the juice of a lemon. Scrunch with your hands for a few minutes to break it down a little.
- Once the rice is cooked, drain it well. Put a large frying pan on the heat and when it’s hot, add the rice with no oil and dry fry for a couple of minutes to get rid of any moisture. Try to get the edges a little crispy.
- Now make the dressing. Put the remaining lemon juice in a jar, a pinch of chilli flakes, and the runny honey, a tablespoon of olive oil and a pinch of salt and pepper. Shake the jar to combine.
- Remove the squash from the oven.
- Plate up; mix the rice through the kale on your serving plate. Top with the burnished squash. Pour over your dressing. Finish with a handful of ruby pomegranate seeds.
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Thank you to Viv + Bo for their beautiful salad servers.