Warm Butternut, Quinoa & Crispy Kale Salad | Melissa's

Warm Butternut, Quinoa & Crispy Kale Salad

Prep time
Cook time


1 butternut, cut in eights, lengthwise
3 tbsp Melissa's Dukkah
3 tbsp Melissa's Cooking Olive Oil
3 tbsp Melissa's Sweet Raspberry White Balsamic Vinegar
3 tbsp Melissa's Moskonfyt
2 cups kale, roughly torn
2 tbsp Melissa's Cooking Olive Oil
Melissa's Salt & Pepper, to taste
1 cup quinoa, boiled in 3 cups salted water
½ cup feta, cubed
½ cup sprouts
½ cup Melissa's Vinaigrette


To make the Butternut
  1. Mix all the ingredients except the butternut.
  2. Massage the butternut with the dressing made.
  3. Roast on 180°C until soft and brown.
  4. Stir now and then so that the Dukkah does not burn.
  5. Set aside to cool.
  6. Cut into smaller pieces.
To make the Kale Crisps
  1. About 15 minutes before the butternut is done, coat the kale with olive oil and season with salt and pepper.
  2. Put it on the butternut and roast until crispy.
Assemble the Salad
  1. After your Butternut & Kale has been roasted and set aside to cool.
  2. Mix all the ingredients together decoratively.
Add chicken or meat if served as a main coarse.