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A warm salad is just the thing for this time of year, we’re starting to feel ready for salads but we still want a bit of cozy, comfort food. This lovely salad ticks all the boxes. It’s also high in vitamins C, E & K and a rich source of fibre.

Serves 4.

Olive oil cooking spray
1 small butternut squash, peeled and cut into wedges
1 tbsp honey
50g pumpkin seeds
1 tsp cinnamon
1/4 cayenne pepper
1 bag kale, shredded
250g shredded brussels sprouts
1 pomegranate
4-6 fresh figs, cut into quarters

Pomegranate dressing
1 shallot, thinly sliced (use a mandolin if you have one)
1 tablespoon chopped fresh sage
60ml pomegranate juice
2 tbsp balsamic vinegar
2 tbsp honey
Seasoning
1 pinch crushed pepper flakes

Preheat the oven to 200°C.

On a baking sheet, lay out the butternut squash, spray with the olive oil spray, drizzle over half the honey, 1/2 teaspoon of the cinnamon, and a pinch each of salt and pepper. Mix together to coat the butternut squash well. Transfer to the oven and roast for 25-30 minutes, flipping halfway through cooking, until the squash is tender.

In a nonstick pan, over a medium heat, spray a little more olive oil and add the rest of the honey, 1/2 teaspoon cinnamon, the cayenne, and a pinch of salt, stir to combine then add the pumpkin seeds. Keep stirring until the pumpkin seeds are all coated and deliciously sticky. Remove from the heat, spread out in some grease proof paper to cool. Set aside.

Meanwhile, in a large salad bowl, combine the kale and brussel sprouts

To make the vinaigrette. Spray the olive oil in a medium skillet over high heat. Add the shallots and sage, cook until fragrant, 2-3 minutes. Remove from the heat, let cool slightly. Add the pomegranate juice, balsamic vinegar, and honey. Season with salt, pepper, and crushed red pepper flakes.

Pour the vinaigrette over the salad, add the pomegranate arils, tossing to combine. Add the roasted squash, gently tossing. Top the salad with sticky pumpkin seeds and figs and serve immediately.