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Squash salad with black cabbage crisps and pomegranate
The squash salad with black cabbage crisps and pomegranate combines the flavours of autumnal fruits and vegetables.
150 g of butternut squash
salt and pepper
1 head of black cabbage
1 lemon, grated peel
50 g of fresh spinach or arugula
10 g of slightly toasted squash seeds
1/2 cup of pomegranate seeds
Preheat the oven at 200°C. Peel the squash, cut it into thin slices and remove the seeds. Brush the squash with olive oil, salt and pepper in a baking pan covered with greaseproof paper. Bake for about 20 minutes. Let it cool.
Lower the heat of the oven to 175°C. Cover a pan with greaseproof paper. Clean the black cabbage leaves under running water. Remove the stalks with a knife. Place the leaves in a pan. Add oil, salt, pepper, and finely minced lemon peel. Bake for 10 minutes.
In a platter, combine all the ingredients, add spinach and squash seeds and serve the squash salad with black cabbage crisps and pomegranate.
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