Kale & Butternut Squash Salad
  • 2 cups uncooked red rice
  • 2½ cup diced butternut squash
  • 1 ½ tbsp olive oil
  • salt och pepper, to taste
  • 2½ cups roughly chopped kale
  • ½ cup leek, sliced
  • ½ cup dried cranberries
  • ¼ cup basil
  • ¼ cup olive oil
  • 2 tbsp agave syrup
  • 2 tbsp balsamic vinegar
  • ½ tsp salt
  • ½ tsp pepper
  • ½ tbsp chopped rosemary
  • 1 garlic clove, crushed
  1. Cook the rice according to the instructions on the package. Preheat the oven at 200°C/ 390F. Combine butternut with oil, salt and pepper, spread out on a baking sheet and roast in the oven for 25 minutes until they're soft. Stir halfway through.
  2. Whisk all ingredients to the dressing in a bowl and set aside. Put the kale leaves in a large salad bowl and massage them with a tablespoon of the dressing for a minute or so to soften the leaves.
  3. Rinse the rice in cold water, let it drain and then add it to the salad bowl along with leek, cranberries, basil and butternut squash. Drizzle the dressing and toss to coat.
Recipe by Sofia von Porat at https://sofiavonporat.com/kale-butternut-squash-salad/