Warm Portobello Mushroom Salad With Butternut Squash & Pomegranate

Pre-heat your oven to 200°C.

Toss the butternut squash, red onion and sage leaves with 1 tbsp of the olive oil in a baking tray. Season with a little salt and milled pepper and roast for about 20 minutes until nicely coloured.

Cook the kale in boiling water for 20 seconds and drain.

In a frying pan, or ideally a griddle pan, cook the sliced Portobello mushrooms for 2-3 minutes on either side.

For the dressing, place all the ingredients into a jam jar and shake.

In a salad bowl add the kale, spinach, lentils, butternut, red onions and toss with the dressing. Top with the mushrooms, pomegranate and mixed seeds.