MY HOT GIRL AUTUMN SALAD RECIPE It’s here boys and girls and it’s totally delicious. Another signature salad that is going to be on REPEAT this cozy season and full of so much glowing goodness. Filled will roasted kale, butternut and red onion, parsnip crisps, creamy blue cheese that starts to melt in the residual heat of the roasted vegetables. Finished with an autumnal cranberry dressing and pomegranate seeds and you are set to GLOW this season. You will need to serve 1 (can be batch cooked) Few stems of kale A cupped handful of diced butternut 1/2 red onion, diced 1 parsnip Garlic Thyme 2 tsp pumpkin seeds 30g stilton 1 tbsp pomegranate seeds Vinaigrette: 1 tsp cranberry sauce, 1 tbsp red wine vinegar, 1/2 tsp white miso.e 1. Preheat the oven to 160c fan. Prepare 2 baking trays. 2. Peel the parsnip into thin strips using a speed peeler. Dry well, toss in 1 tsp olive oil and some fresh thyme but do not season yet. Lay in a single layer on a baking tray and roast in the oven for 20-25 minutes, mixing frequently until golden. Season with salt then place onto kitchen towel to crisp up as they cool. 3. Remove the kale from the stalk and tear it into pieces, lay onto a baking tray, sprinkle over pumpkin seeds and massage in some salt and 1 tsp olive oil. Roast in the oven at the same time as the parsnips for 5-10 minutes until softened and but not crispy. Remove and set to one side. 4. Dice the butternut and red onion into cubes. Lay onto a baking tray, dress in olive oil, salt, pepper, a few smashed garlic cloves and some fresh thyme. Toss and turn the oven up to 200c fan, roast for 15-20 minutes. Once cooked remove the thyme and garlic. 5. Mix the dressing together and start to assemble. Start with the base of kale, add the roasted butternut and onion, a crumble of stilton, and a scattering of pomegranate. Drizzle over the dressing and finish with the parsnip crisps to stop them from going soggy. #hotgirlautumn #healthy #healthyrecipes #skinfood #comfortfood