Winter Citrus, Kale & Squash Salad Recipe

Serves 2-3

Salad

• 2 cups kale, finely chopped (stems removed)
  
• 1 cup roasted butternut squash cubes
  
• 1 fennel bulb, thinly sliced
  
• 1 orange or blood orange, peeled and segmented
  
• ½ cup cooked quinoa (optional but recommended for protein)
  
• ¼ cup pomegranate seeds
  
• 2 tbsp toasted pumpkin seeds
  
• 1 tbsp extra virgin olive oil (for massaging kale)
  

Citrus-Tahini Dressing

• 2 tbsp tahini
  
• Juice of 1 lemon
  
• 1 tbsp orange juice (from the fresh orange)
  
• 1 small garlic clove, grated
  
• 1 tbsp olive oil
  
• Sea salt & black pepper to taste
  
• Water to thin (1–2 tbsp)
  

Method

1. Prepare the kale
   
   Place chopped kale in a large bowl with 1 tbsp olive oil and a pinch of salt. Massage for 30–60 seconds until softened and deep green.
   
   
2. Assemble the salad
   
   Add roasted squash, fennel, quinoa, orange segments, and pomegranate seeds to the kale.
   
   
3. Make the dressing
   
   Whisk all dressing ingredients until smooth and creamy. Adjust seasoning and texture as needed.
   
   
4. Finish & serve
   
   Toss salad gently with dressing. Top with pumpkin seeds and an extra crack of black pepper.
   

Serving suggestions

• Add grilled halloumi or baked tofu for extra protein
  
• Pair with whole-grain sourdough or a warm soup
  
• Keeps well for lunch the next day (store dressing separately if possible)