Warm Cavolo Nero, Squash & Almond Salad
 
Preparation time
Cooking time
Total time
 
This Warm Cavolo Nero, Squash & Almond Salad is delicious, wholesome and beautiful. It only takes 10 minutes to prepare, is vegan and gluten-free.
Author:
Recipe type: Salad, Main
Cuisine: 60 minutes or less, Vegan, Gluten-Free
Serves: 2-4
Ingredients
  • 1 coquina squash
  • 250g baby plum or small vine tomatoes
  • 200g cavolo nero
  • 1 tin chickpeas (400g / drained weight 240g), rinsed and drained
  • 50g whole almonds
  • 6 cloves garlic
  • 1 tbsp olive oil
  • 1 tbsp dried rosemary
  • 1 tsp (heaped) smoked paprika
  • 1 tsp dried chilli flakes
  • Lots of black pepper
Method
  1. Heat the oven to 200°C / 400°F / Gas Mark 6.
  2. Top and tail the squash, stand upright on a chopping board and slice it in half down the middle. Scoop out the seeds and stringy flesh and lay each piece on the board, flesh side down. Cut each half into slices about 1cm thick, slicing horizontally.
  3. Slice the tomatoes in half, or into quarters if they are larger than baby plum tomatoes.
  4. Place the squash slices, tomatoes, olive oil, rosemary, smoked paprika and chilli flakes onto the largest roasting tray you have and carefully stir so that it is all coated in the seasoning and oil.
  5. Place on the top shelf of the oven and cook for 15 minutes.
  6. During this time, tear the cavolo nero leaves away from the centre stem (discard these) and then into 1 inch square pieces.
  7. Remove the root end of each garlic clove, but don't peel them.
  8. Stir the squash and tomatoes and return to the oven for a further 15 minutes.
  9. Once this time has passed, add the cavolo nero, chickpeas and almonds and stir, aiming to have most of the cavolo nero underneath the squash. Place the garlic cloves on the edge of the tray and return to the oven. Cook for 5 minutes.
  10. Stir, and return to the oven for a final 5 minutes.
  11. To serve, squeeze the garlic cloves from their skins, add lots of black pepper and pile everything on to a large serving plate.
Notes
I've used a coquina squash in this recipe because I love the soft and delicate sweetness of the flavour - it's slightly less robust than butternut squash - but the dish will work well with whatever variety you have available to you.
Recipe by The Whole Ingredient at https://www.thewholeingredient.com/2015/06/12/warm-cavolo-nero-squash-almond-salad/