On Babys

Ingredients

• 500g butternut squash, peeled and cut into slices
• 4 tablespoons olive oil
• 3/4 teaspoon salt
• Freshly ground pepper
• 1 tablespoon of freshly squeezed lemon juice
• 1/8 teaspoon cinnamon
• 8 cups of torn kale leaves
• 1/2 cup chopped pecans, toasted
• 1/4 cup pomegranate
• 1/2 green onions, cut into slices

Method of making kale salad

1. Preheat the oven to 200 degrees and line the baking sheet with parchment paper. Put pumpkin, 1 tablespoon olive oil, 1/4 teaspoon salt and pepper in a medium bowl, mix well. Then place the pumpkin on a baking sheet and bake for 25 minutes until the pumpkin is fully cooked.

2. Put 3 tablespoons olive oil, lemon juice, 1/2 teaspoon salt, cinnamon and pepper in a small bowl and mix well.

3. Mix kale, pumpkin, pecan, pomegranate seeds, sliced shallots and salad dressing in a small bowl.

Tags: children's cuisine, salads, vegetarian salads, kale