Preheat the oven 180°C.

In a Le Creuset Heritage Dish with Lid, add the butternut pieces and cover in a tablespoon of olive oil. Season with salt and pepper and toss until evenly covered.

Roast for 25-30 minutes or until the pieces start to soften. Remove the dish from the oven and add the kale leaves. Add a small drizzle of olive oil over the leaves and gently toss the butternut and kale. Add the vegetables back to the oven and roast for a further 20 minutes. Keep an eye on the kale as it can burn easily and make sure to toss it at the halfway mark.

Once the leaves are crispy and the butternut is soft, remove from the oven.

Break the goat's cheese into pieces and add it to the salad. Top with the pomegranate seeds and lemon zest.

Give the salad a final drizzle with lemon juice and olive oil before serving.

Image and recipe by The Truffle Journal.