I’m totally obsessed with pomegranate at the moment. So much so, I even stained my most favourite floral pants whilst burrowing into pull out those delicious little gems the other night. Apparently there is an easier way! You do it under water. Who knew? Anyway – here’s a stunning recipe from our beautiful wellness friend Sarah – you can look at her post earlier this week here. And yes, my cleansing friends, this one is especially for you!

Poppy Seed-Crusted Butternut Squash with Kale and Pomegranates

Serves 4

Ingredients:

1 medium butternut squash
4 cloves garlic
1 Tbsp. melted ghee or coconut oil
3 Tbsp. poppy seeds
couple pinches of sea salt
2 cups packed shredded kale
1 shallot
juice of ½ lemon
zest of 1 lemon
pinch of sea salt
Maple Mustard Dressing
2 Tbsp. olive oil
1 tsp. apple cider vinegar
pinch sea salt
1 tsp. pure Maple syrup
1 tsp. Dijon mustard

Directions:

1. Preheat oven to 400°F. Peel the squash, cut it in half lengthwise and scoop out the seeds. Cut into cubes. Toss with oil, minced garlic, poppy seeds, and sprinkle with sea salt. Place on a parchment-lined baking sheet. Roast until fork-tender, not mushy (approx. 30-40 minutes)

2. While the squash is roasting, shred the kale by slicing it in very thin strips. Add the juice of ½ lemon, a pinch of sea salt and massage into kale to wilt. Set aside.

3. Make dressing by whisking all ingredients together. Pour over kale, toss to coat.

4. Remove the pomegranate seeds. Fill a bowl with water, cut the fruit in half, then roughly pry out the seeds with your fingers and let them fall into the water. The seeds with white pith will float to the top – remove the pith as much as possible leaving the seeds, which will then sink.

5. When the butternut squash has finished roasting, remove from oven and let cool for 5 to 10 minutes. Add to kale and mix. Toss with sliced shallot, pomegranate seeds, and garnish with lemon zest. Season to taste. Serve.

For more on Sarah you can connect with her on Facebook, Twitter and her blog My New Roots.