HEALTHY DETOX SALAD

INGREDIENTS

3 cup of butternut squash, peeled and cubed 1 tbsp olive oil

¼ heaping tsp turmeric

¼ tsp cumin

Salt and pepper to taste

¼ cup grapeseed

¼ cup apple cider vinegar

1 cup yogurt

2- 3 shallots

1 tbsp maple syrup

METHOD

Preheat the oven to 2200C, with a rack in the middle position. Put the squash on an 18- by- 13- inch ( 46- by- 33cm) sheet pan and sprinkle with the olive oil, turmeric, cumin, and season with salt and pepper. Combine well, then spread the squash out across the pan.

Roast until lightly browned on the bottom, about 15 minutes, then scrape under the pieces using a metal spatula and toss them around spreading them out again. If the pieces stick to the pan, don’t force them up — you’ll likely end up with a pan full of mangled squash; instead, simply cook them for another five minutes or so, then try again. After tossing the squash, cook until just tender with slightly caramelised edges, about 10 minutes more. Let cool for a few minutes.

Meanwhile, in a small bowl, whisk together the grapeseed oil, vinegar, yogurt, maple syrup and shallots, then season with salt and pepper. ( Or, in a jar with a lid, combine the ingredients, cover, then shake vigorously.) Check the seasonings. Quickly dip a piece of kale in the dressing, shake off any excess, and check the seasonings again.

In a large bowl, combine the kale, brussels sprouts, roasted squash and pumpkin seeds. Drizzle the salad with enough dressing to lightly coat, then toss to combine. Save any extra dressing for another use. Check the seasonings and serve.