Autumn is a great time to start comfort eating – veggie style – and this beautiful recipe by Rebel Recipes blogger Niki Webster really hits the spot.


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Niki says: "For my roast squash and romanesco salad with kale pesto, I combined my some lovely seasonal vegetables with a vibrant green kale and walnut pesto for a satisfying, wholesome and delicious autumnal salad. "

Read on to find out how to make her beautiful recipe!

Roast squash and romanesco salad with kale pesto

Roast squash with kale pesto recipe


  • 2 small butternut squash, quartered length ways (seeds removed and saved to be roasted)
  • ½ romanesco broccoli sliced lengthways
  • A handful of kale
  • 2 tbsp olive oil
  • Sprinkle of pink Himalayan salt and pepper
  • Toasted walnuts
  • Toasted squash seeds
  • Handful of pea shoots

For the kale pesto:

  • 4 cups kale (tough stalks removed)
  • 1 cup walnuts
  • Handful basil leaves
  • 2 tbsp olive oil
  • 1 lemon, juice and zest
  • 3 tbsp nutritional yeast (optional)
  • Pinch Himalayan salt
  • 5 tbsp water


  1. Pre-heat your oven to gas mark 5/190°C. Place the butternut squash and romanesco on baking trays and rub with the olive oil and sprinkle with salt and pepper.
  2. Place in the oven and bake for 45-60 minutes, until tender inside and caramelised on the outside. The romanesco will be ready before the squash so when cooked, remove from the oven and allow to cool a little. You can roast the squash seeds at the same time, they will take around 10-15 minutes to get crunchy. Remove from the oven when done.
  3. To make the pesto, simply add all the ingredients to a food processor and blitz until smooth. This can be done in a pestle and mortar if you don’t have a food processor.
  4. To serve: layer a big dollop of the pesto onto two plates then the Romanesco, Squash, seeds, walnuts and pea shoots.

Follow Niki on Instagram @rebelrecipes and find more great recipes on her website