Roast Squash & Massaged Kale Salad with Kohlrabi, Pomegranate and Maple Coated Cashews

| 1 October 2014

Do you have moments when you combine seemingly unlikely and unrelated ingredients and happen to make something super delicious?

In plant-food world everything is possible. And, as we like to say: there are still infinite, unexplored, undiscovered variations of beautiful plant-based ingredients that will make your heart sing like nothing else.

Everyone is a plant-based chef waiting for a creative opportunity to share colorful, juicy, nourishing, delicious plant wisdom with the world.

What’s the secret?

Listen to your heart, be playful and inquisitive with your ingredients and of course, get some ripe, seasonal, colorful (organic) produce to inspire you!

Here’s our inspiration for this week:

This dish came about spontaneously and blew everyone’s minds.

Roast Squash & Massaged Kale Salad with Kohlrabi, Pomegranate and Maple Coated Cashews

(serves 2)


1 small squash (any seasonal variety will do)

1 kohl rabi

small bunch of curly kale

3-4 soft sundried tomatoes

1/2 pomegranate

1 clove of garlic

1-2 handfuls of cashews

3-4 dates

1/4 tsp smoked paprika

1/2 tsp organic tamari

sea salt to taste

freshly ground black pepper

1 TBLS maple syrup

1 stalk of fresh rosemary

1 TBLS extra virgin olive oil

1 TBLS extra virgin coconut oil (for roasting)

juice of 1/2 lemon

1/2 TBLS pumpkin seed oil (for dressing)


Cut the squash in thin half-moon pieces and roast in a tray coated in coconut oil, salt, pepper and some fresh rosemary.

In the meantime, prepare cashews by warming them in a heavy bottomed skillet on low heat together with 1/2 TBLS of coconut oil, finely chopped garlic, finely chopped dates, tamari, pinch of salt and smoked paprika. Add maple syrup at the end, once the nuts are coated and warm and the garlic is caramelized.

To prepare the kale, remove the stalks and shred the kale into small pieces using a knife or by hand. In a medium sized bowl massage the kale with olive oil, salt and lemon juice. Add finely chopped sundried tomatoes and kohlrabi.

Once the squash is soft, mix it with the rest of your ingredients. Add maple coated cashews, sprinkle with fresh pomegranate and serve drizzled with pumpkin seed oil.


With Celebration & Appreciation,

Aiste, Joel & the Wild Team xoxo