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Shared By Simon (Remy) P

Kale salad with roasted butternut squash, pomegranate molasses and almonds

Ingredients

  • One small butternut squash, seeded and cut into small wedges
  • olive oil
  • pomegranate molasses
  • 250g kale, tough stems discarded and roughly chopped
  • 20g whole almonds, chopped
  • ½ lemon, juiced
  • 2 spring onions, finely sliced

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