Winter Salad
- ¼ butternut squash, diced (350g)
- 8 Brussels sprouts, halved
- ½ onion, sliced
- 4 cups baby kale (80g)
- 2 tbsp. dried cranberries
- 2 tbsp. pumpkin seeds
- 1 tbsp. Yondu
- 1 tbsp. lemon juice
- 1 tbsp. olive oil
Method
1. Preheat the oven to 450ºF. Place the squash, Brussels sprouts and onion on a baking tray and season with a drop of Yondu and olive oil. Toss everything together and put in the oven. Let it cook for 25 minutes, stirring from time to time.
2. In the meantime, combine olive oil, lemon juice and Yondu and stir well to make the vinaigrette.
3. Once the vegetables are cooked, let them cool down for 5 minutes. In a big bowl, combine cooked vegetables with baby kale, cranberries, pumpkin seeds and vinaigrette and toss well.
