Pesto Roasted Squash and Courgette Kale Salad
Ingredients
- Butternut squash, cut into cubes
- Courgette, sliced
- Olive oil, for drizzling
- 2 teaspoons pesto
- Kale
Preparation
Preheat oven to 200°C
Roast the butternut squash and courgette for 25 minutes with a drizzle of olive oil.
Wilt the kale by sautéing in a pan or steaming until tender
Transfer the roasted vegetables to a bowl and mix in 2 teaspoons of pesto.
Serve the mixture on top of the wilted kale.
