Autumn Glow Salad
Pumpkin season is here, and so is this gorgeous autumn salad - a nourishing bowl of roasted squash, earthy Cavolo Nero, buttery beans, and vibrant Pink Kimchi. It’s full of seasonal British goodness, powered by plant fibre, healthy fats, and gut-loving ferments. Tied together with a zippy Dijon-honey dressing spiked with Fermary Jalapeño Sauce, this is the kind of salad that really satisfies.
Serves
4-6 people
Prep Time
15 minutes
Cook Time
30 minutes
Crisp Clean Pink Kimchi
Single Jar (300g)
Jalapeño Sauce
Single Bottle (200g)
Ingredients
For the salad
100g Fermary Pink Kimchi900g cooked butter beans
1kg Delica or Crown Prince squash, peeled and cubed
2 packs cavolo nero, roughly chopped and blanched
1 small red onion, thinly sliced
1 small bunch parsley, chopped
200g pomegranate seeds
Small handful walnuts, toasted
For the Dressing
1 tbsp Fermary Jalapeño Sauce3 tbsp olive oil
1 tsp Dijon mustard
1 tsp honey
Sea salt & black pepper, to taste
Method
1
Preheat the oven to 200°C. Roast the cubed squash with a drizzle of olive oil, salt, and pepper until golden and soft (about 30–35 mins).
2
Blanch the cavolo nero briefly in boiling water until tender, then drain and squeeze out excess moisture.
3
In a large mixing bowl, combine the butter beans, roasted squash, cavolo nero, red onion, parsley, and Fermary Pink Kimchi.
4
In a small jar, shake together the dressing ingredients until well emulsified.
5
Pour the dressing over the salad and toss everything gently to combine.
6
Top with pomegranate seeds and toasted walnuts just before serving.
Feel Good Note: Seasonal veggies, vibrant colour, and living flavour - this is what Flavours That Heal look like.
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