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I’m in love with winter veg and this warm ‘salad’ takes the best of them and marries them together. Kale and kalettes, winter squash (which smells like doughnuts when you roast it!) and beetroot, dressed in a sweet and scrumptious dressing and topped with pomegranate. It’s a feast for the eyes and a boost for our immune systems.

Serves 2.

150g kalettes (if you can’t find kalettes then kale will work just as well)
1 red onion cut into wedges
Olive oil spray
Sea salt
225g roasted winter squash, cut into bit size chunks
150g cooked beetroot, cut into bite size chunks

(To roast your squash, just cut it into about 6 wedges, spray with olive oil and roast in the oven (180°C) until soft and caramelised. Let it cool and peel/slice off the skin. Use the leftover squash in chillies, curries or purée and freeze.)

1 tsp sesame oil
1 tsp honey
1/2 tsp Dijon mustard
Juice of half a lemon
1 tsp tahini
Seasoning

Pomegranate arils (seeds) to top

Preheat the oven to 180°C.

Add the red onions to a baking tray and spray sparingly with the olive oil spray. Roast in the oven for about 10 minutes. Remove the tray from the oven, add the kalettes, spray with a little more oil and toss with a sprinkling of the sea salt. Return the tray to the oven and roast for a further 10 minutes.

Meanwhile mix the dressing ingredients and thin with a little water if necessary.
When the kalettes and onion are done transfer them to a serving dish. Add the squash, beetroot and toss with the dressing. Top with the pomegranate arils.