Roasted Radish & Butternut Squash Salad

This sweet early Autumn salad with roasted radish, cauliflower and butternut squash mixed with crispy greens is a winner. Perfect for Weekend lunches or a healthier dinner option.

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INGREDIENTS

• 20 radishes⠀⠀⠀⠀⠀⠀⠀⠀⠀

• 3 cups of washed and chopped kale leaves

• 2 cups of washed watercress⠀⠀⠀⠀⠀⠀⠀⠀⠀

• 1 head of cauliflower⠀⠀⠀⠀⠀⠀⠀⠀⠀

• 1 butternut squash⠀⠀⠀⠀⠀⠀⠀⠀

• 1 red onion⠀⠀⠀⠀⠀⠀⠀

• Bee pollen seeds⠀⠀⠀⠀⠀⠀⠀⠀

• Walnuts⠀⠀⠀⠀⠀⠀⠀

• 2 tbsp olive oil ⠀⠀⠀⠀⠀⠀⠀⠀⠀

• Salt and pepper ⠀

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1. Start with gently kneading the kale leaves in the oil and salt for about 3 minutes before adding the watercress. Let stand for at least 10 minutes. ⠀⠀

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2. Heat the oven to 220 ˚C. In a bowl, mix the vegetables with 2 tbsp of olive oil, salt and pepper. Roast the sliced cauliflower, red onion and butternut squash for 30 minutes. Add the radishes after 15 minutes. Remove the vegetables from the baking sheet when they are done.

3. Mix the cooled down roasted vegetables with the salad leaves. Top the salad with bee pollen and walnuts (optional).