Lifestyle
Kassler pork and roasted butternut and gem squash
This salad mixes smoked pork, roasted squash, greens, pomegranate, macadamias, and a sun-dried tomato dressing for a versatile, hearty dish.
This smoky pork and roasted vegetable salad combines smoked pork steak with roasted butternut and gem squash. It’s mixed with salad leaves, pomegranate seeds, and macadamias and topped with a sun-dried tomato buttermilk dressing, making it a filling and fresh meal for summer. Recipe compliments of SA Pork.
Ingredients
For the Salad:
- 400g smoked Kassler pork steak, cubed
- 4 cups mixed salad leaves
- ½ cup deseeded cherries
- 1½ cups roasted butternut squash (with honey butter)
- 1 gem squash, sliced and toasted (with honey butter)
- Salted and chopped macadamias to taste
- Pomegranate seeds to garnish
- Soft goat’s cheese, to taste
For the Dressing:
- ¼ cup buttermilk
- 1/3 cup sun-dried tomatoes
- ¼ cup oil (from the sun-dried tomatoes)
- 1 tbsp Dijon mustard
- 2 tbsp honey
- ¼ cup red wine vinegar
- Salt and pepper, to taste
Method
- Sauté the Kassler pork cubes in a pan until golden.
- Prepare the dressing by blending all ingredients until smooth, then chill.
- Assemble the salad with leaves, roasted vegetables, pork, cherries, macadamias, and goat’s cheese. Drizzle with the dressing before serving.
