Kale and Butternut Squash Salad

Kale and butternut makes this light-looking salad actually very filling, and also full of taste! If you don't know what to make for lunch, or need to vary up your dinner plans a bit, this is the perfect recipe to try out.


Kale and butternut squash salad


  • ½ butternut squash

  • 2 carrots

  • 1 handful of green kale

  • 1 onion

  • 350 g boiled wheat seeds

  • 3 spsk feta cheese (Puck feta)

  • Salt

  • Ground pepper

  • 1 tbsp olive oil

  • 1 tsp butter

How to make it

  1. Cut the butternut squash in thin slices. Peel the carrots and cut them into smaller pieces. Put the veggies in a baking tray lined with baking paper, sprinkle with salt and pepper and bake in the oven at 200 degree C for about 20 minutes.

  2. Take the green kale leaves off the stalk, wash them well and finely chop. Cook on a hot pan with olive oil for a few minutes and season with salt and pepper.

  3. Peel and cut the onion in chunky slices. Cook them on a hot pan with butter until they are golden brown.

  4. Put the boiled wheat seeds in a bowl and mix with the baked butternut squash, carrots, green kale and onion. Top with crumbled feta.

Remember to tag your own creations with #eatgrim and #cookinggrim on Instagram and follow us @eatgrim.

Recipe by Christina Bønding.

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