MUSHROOM, STRAWBERRIES & KALE SALAD

Ingredients 

For the Strawberry Vinaigrette: 

• 120g strawberries, tops removed 

• 2 tbsp red wine vinegar

• 2 tbsp honey

• 1 tsp Dijon mustard

• 60 ml vegetable oil

• Salt and freshly ground black pepper, to taste

For the Salad:

• 1 butternut squash, peeled and cubed

• 1 bunch of kale, stemmed and torn into bite-sized pieces

• 250g button mushrooms

• 100g white mushrooms, thinly sliced

• 150g bacon lardons

• 120g feta cheese

• 2 tbsp olive oil

• Salt and freshly ground black pepper

• 50g walnuts, toasted if desired

• 50g pomegranate seeds

• 50g dried cranberries

Method 

To Make the Strawberry Vinaigrette:

1. Add strawberries, vinegar, honey (or sugar), and dried mustard to a blender. Blend until smooth.
2. With the motor running, slowly drizzle in the oil.
3. Season with salt and pepper to taste (start with 1/4 tsp of salt).
4. Store in the refrigerator until ready to serve.

For the Salad:

1. Preheat the oven to 200°C. Line a rimmed baking sheet with parchment paper for easy clean-up.
2. In a large bowl, toss the diced butternut squash with olive oil until evenly coated.
3. Spread the squash on the prepared baking sheet and season with salt and pepper. Roast for about 40 minutes, stirring occasionally, until tender and caramelised. Set aside to cool.
4. Meanwhile, cook the chopped bacon in a skillet over medium heat for about 10 minutes until crisp. Drain on paper towels.
5. Once the bacon has cooked, remove it, set aside, and chop the button mushrooms in half. Lightly fry the mushrooms until browned.
6. In a large bowl, add the kale and drizzle with strawberry vinaigrette. Toss thoroughly, massaging the kale to soften it.
7. Transfer the dressed kale to a serving bowl or individual plates. Top with roasted butternut squash, walnuts, mushrooms, bacon, feta cheese, cranberries, and pomegranate seeds.