Seasonal Recipe // Warm Autumn salad…

Winter salad littlegreenshed

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…

seasonal recipe warm winter salad

Warm autumn salad

Ingredients

  • 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

Method

  • 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.

Serves 2

Winter salad littlegreenshed


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Thank you to Viv + Bo for their beautiful salad servers.