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Marinated squash salad with kale
40 m active | 9 h 10 m total
Nutrition facts per serving:
  • Energy in kcal about 331
  • Fat about 22g
  • Carbohydrates about 31g
  • Protein about 7g
This is needed
This is needed for 4 people
Marinated squash
  • 4 tbsp olive oil
  • 2 garlic clove, finely chopped
  • 4 cm ginger, finely grated
  • 3 tbsp maple syrup
  • 3 tsp curry powder
  • 0.5 tsp cinnamon
  • 0.25 tsp garam masala
  • 2 pinches ground cardamom
  • 1 pinch turmeric
  • 1 pinch ground cumin
  • 800 g squash (e.g. butternut, cut into approx. 2 cm pieces)
  • 0.5 tsp salt
  • 4 tbsp apple vinegar
  • 1 lemon, the whole juice
  • 1 tbsp maple syrup
  • 2 tbsp olive oil
  • salt to taste
  • 200 g washed, prepared kale, cut into pieces
  • 1 apples, cut into cubes
  • 4 tbsp dried cranberries
  • 4 tbsp pumpkin seeds
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And that's how it's done
And that's how it's done
Marinated squash
In a large bowl, mix the oil with all the other ingredients up to and including the salt. Add the squash and mix well. Cover and marinate in the fridge for approx. 8 hrs. or overnight. Place the marinated squash on a baking tray lined with baking paper.
To roast the squash
Roast for approx. 20 mins. in the centre of an oven preheated to 180°C. Turn the pieces of squash with a wooden spoon, roast for a further 10 mins. Remove, allow to cool slightly.
Combine the oil with the vinegar, lemon juice and maple syrup, season with salt. Add the kale. Mix well by hand, gently massaging the kale. Divide the kale into bowls, top with the warm squash and the apple, sprinkle with cranberries and pumpkin seeds.