Roasted butternut squash and kale salad with lamb fillet
- 1 lb 450 g butternut squash or pumpkin
- 5 tbsp 5 tbsp olive oil
- 1 (4 oz.) 1 (110 g) red onionred onions
- 1 tsp 1 tsp smoked paprika powder
- 2 tbsp 2 tbsp pumpkin seeds
- 4 oz. 110 g kale
- 1 tsp 1 tsp salt
- ½ tsp ½ tsp ground black pepper
- 1 tsp 1 tsp granulated garlic
- 1 tsp 1 tsp Italian seasoning (optional)
- 2 tbsp 2 tbsp olive oil for searing
- 1 lb 450 g lean lamb, filletlean lamb, fillets
- Pre-heat the oven to 400°F (200°C), and line a large baking tray.
- Halve the squash and remove the seeds, but leave the skin on.
- Slice the squash into slices, about 0.5" (1 cm) thick, and lay on the oven tray.
- Peel the onion and cut it into wedges. Arrange the wedges among the pumpkin. Drizzle with olive oil and season with smoked paprika powder. Bake for 20 minutes, and then scatter the pumpkin seeds over the try and bake for another 10 minutes.
- Season the lamb with the salt, pepper, granulated garlic, and the Herbs de Provence if using.
- Heat the olive oil in a small pan over medium-high heat. Sear the lamb on each side, cooking for about 4 minutes per side. Remove and let rest for 5 minutes before thinly slicing across the grain.
- Place the kale in a large bowl and add salt and pepper. Use your hands to knead and massage the kale until it softens and becomes deep in color.
- Arrange the kale on a serving dish and layer with warm roasted pumpkin, onion, and pumpkin seeds.
- Fold the warm lamb strips in among the pumpkin wedges. Serve this delicious, healthy salad warm or cold.
Do you want to replace the meat or even skip it completely? This salad is delicious with goat cheese, veggo style or with any other protein source.
If you don't care for lamb, beef is equally delicious in this tasty dish.
Use pumpkin instead of butternut squash to lower the carb count even further!