Kale, beet & squash salad with walnut pesto dressing
Indulge in the delightful combination of kale, beet, and squash topped with a flavorful walnut pesto dressing. A harmonious blend of fresh ingredients awaits!
Ingredients:
- 2 medium beetroot
- 1 small squash, peeled & cut into cm cubes
- 200 grams kale, washed and chopped ( de stalk too if you prefer)
- 2 tablespoons olive oil
- 50 grams walnuts
- 30 grams basil
- 1 clove garlic
- 150 milliliters olive oil
- juice 1 lemon
Instructions:
- Preheat the oven to 200 degrees Celsius. Place the walnuts in the oven as it heats up, and roast them for approximately 10 minutes until they turn golden brown inside. After roasting, roughly chop the walnuts and set them aside.
- Steam the beetroot until they are just tender, which should take about 20-30 minutes depending on their size. Once they have cooled down a bit, peel off the skin and cut them into small cubes.
- Once the oven has reached the desired temperature, place your squash on a baking tray lined with parchment paper and drizzle some coconut oil over them. Roast the squash for around 30 minutes or until they become golden brown.
- While the vegetables are cooking, prepare the dressing. In a food processor or blender, pulse the garlic, 30g of walnuts, olive oil, and lemon until they are finely chopped but still slightly textured.
- Finely chop the kale and toss it with 2 tablespoons of olive oil in a large mixing bowl. Once the vegetables are cooked, combine them with the kale. Add the chopped walnuts and 150ml of the dressing to the salad. Season with salt and pepper to taste.
Summary:
- Calories: 2081 kcal
- Fat: 201 g
- Protein: 21 g
- Carbs: 75 g
- Potassium: 2789 mg
- Magnesium: 313 mg