Roasted Squash, Kale & Grapefruit Salad (Dairy free Gluten free Vegan)
This delicious, warm Roasted Squash, Kale & Grapefruit Salad is a riot of beautiful Autumn colours & flavours! Perfect for International Vegetarian Week – and its healthy too! Finely shredded kale, sweet roasted squash, sweet potato & carrots and bursts of sour grapefruit all topped off with crispy kale chips… Who said salads were just for Summer?!
Before I go on I have a MAJOR confession to make…. until we had No17 and grew our own, I really did not like raw kale and I definitely did not subscribe to the kale smoothie craze. (Mind you neither did I subscribe to the ‘boil the life & colour out of it’ method of cooking)
But then we grew our own…
Its been a bit of a trial but we got there. Despite the pigeons, mice, slugs & over-achieving weeds we have two rows of beautiful, if slightly white fly infested, curly kale! Its such an elegant vegetable, gorgeous curly fronds of dark green bend gracefully backwards away from the stalk. I love how tenacious this little veggie is and how the texture & flavour changes as the fronds emerge, darken and mature. For this dish, I would suggest if your using the larger, darker fronds you just chucked them in a warm pan for about 30 seconds just to soften them.
Kale is so good for you, every leaf is packed with loads of vitamins & minerals and combined with sweet potatoes, squash and grapefruit, this salad is sure to help to keep the winter bugs away! (Or in my case, finally get rid of them after 3 weeks) And its pretty too!
We used one of our No17 Uchiki Kuri Squashes which are really cute little onion shaped pumpkins, which were chopped, seasoned and roasted with carrots and sweet potato. This is a great recipe to use up the inside of your halloween pumpkins BUT Butternut or harlequin squashes would be nice in this too! As the veggies roast they sweeten up and contrast really nicely with the sour bursts of grapefruit. The grapefruit also helps to break down the tougher kale leaves.
This is a beautiful vegan salad, hubby LOVED it (well ok he picked out the grapefruit) and The Peachicks devoured it all! Obviously, it makes a great main but would work well with some chargrilled mackerel or simple chicken breast for the meat eaters in your life. I want to try and get hold of some more Violife Halloumi alternative as a few grilled slices of that on the top would be sooo good!
Quick Lunchbox Tip:
To make from scratch takes as long as the veggies do to roast. As this is my go-to work lunch, I bung a few extra veggies in with the roast and pop them in a box in the fridge just to grab in the morning!
Just look at the colours of these beautiful veggies! Its like a sunny autumn day in a bowl!
So for now we are winding No17 down. This weekend we’ve pulled out the last of the marrow plants and with the impending storms, the runners have been cut down too. We even had our first crop of sweetcorn… O.M.G its soooo good! Watch out for a mexican grilled corn recipe coming soon!
No17 has been paid for until next October now, we have loved every second of this season and literally can’t wait to get the redesign under way. Matt is going to build the shed & I really want a poly tunnel!! But for now, the kale will continue to feed us through the winter as its a pretty hardy veggie. For the little effort & attention it has needed we will definitely be growing it again! Sadly we put the winter squashes in a little late but I’m looking forward to having a go at these Uchiki Kuri’s and a few others next year.
Recipe for Roasted Squash, Kale & Grapefruit Salad
Roasted Squash, Kale & Grapefruit Salad
- 3 tbsp Olive Oil
- 1/4 tsp Garlic Granules
- 1/4 tsp Black Pepper
- 1/2 tsp Finely chopped fresh Rosemary
- 1 Sweet Potato
- 2 Large Carrots
- 1 small Squash or Pumpkin
- 4 Kale or Black Kale
- 1 can of grapefruit segments OR 1 pink grapefruit segmented drained
- Peel the squash, carrot & sweet potato. Chop & slice in bite size pieces and lay into a baking tray.
- Mix up the Olive Oil, garlic powder, black pepper and Rosemary. Pour over the veggies and mix through until coated. Roast squash, carrot & sweet potato at 180C for 30-40mins or until soft.
- Next strip the kale leaves off the stalks, roll and finely shred. (If you're not a fan of raw kale, saute gently in a warm pan for 30seconds) Then place the kale in a large bowl and season with a little sea salt. Leave to sit while the veggies roast.
- Open a tin of grapefruit slices, chop into bitesize chunks and mix through the kale.
- Scatter over the warm roasted veggies, add a drizzle of Olive Oil (optional) and season with freshly ground black pepper.
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