Kale, Beet & Squash Salad With Walnut Pesto Dressing

1. 1

   Pre heat the oven, 200 degrees celsius. Roast your walnuts in the oven while it's heating, for 10 minutes until golden inside, roughly chop and set aside.

2. 2

   Steam the beetroot until just tender, about 20-30 minutes depending on their size. Once cool enough to handle, peel and cut into small cubes cubes.

3. 3

   Once the oven is hot, roast your squash on a lined baking tray with the coconut oil for about 30 minutes until golden..

4. 4

   While your vegetables are cooking make your dressing. Blitz, the garlic, 30g of the walnuts, olive oil and lemon in a food processor or food blender until ingredients are finely chopped but with a little texture.

5. 5

   Chop the washed kale and massage with the 2 tablespoons of olive oil in a large mixing bowl. Once the vegetables are ready mix them through the kale, add the walnuts to your salad along with 150ml of the dressing, season the salad with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.