Signe Johansen, author of How to Hygge, share her recipe for a delicious winter salad.
'Kale is about as zeitgeisty as a winter green can be, but I’m actually not a huge fan and this is the only way I’ll eat it as I find raw kale hard to chew. The secret is to really massage kale leaves so they start to soften and wilt. Roast squash or sweet potato make pretty much any salad better and pomegranate adds a little razzmatazz to this otherwise super-simple dish.'
Serves 4 as a side dish, 2 as a main
1 butternut squash or 2 sweet potatoes
Seeds of 1 pomegranate
1 bunch of variegated or plain kale, washed and finely chopped
Zest and juice of 1 large unwaxed lemon
Salt and freshly ground black pepper
1. Preheat the oven to 200°∆C/gas mark 6. Chop the squash or sweet potatoes into bite-sized chunks, put them on a baking tray, drizzle with olive oil, season with salt and pepper and roast in the oven for about 30 minutes or until tender. Once cooked, remove from the oven and set aside.
2. Place the pomegranate seeds in a bowl. Massage the kale with the lemon zest and juice and some olive oil so that the leaves soften, then add to the bowl with the pomegranate seeds. Toss together, cover and set aside until ready to serve.
3. Mix the salad with the roasted butternut squash and serve with some roast fish, chicken or meat of your choice. This salad also works a treat with diced feta, avocado and mixed seeds if you would rather keep it vegetarian.
If you have a sweet tooth, why not try Signe's Sticky Ginger Cake with a Clementine Glaze?