Warm kale and squash salad


1kg butternut squash, deseeded and diced
25g pumpkin seeds
3 tbsp olive oil
200g pack shredded kale
Juice 1 lemon
1 tbsp maple syrup
50g cashew nuts, toasted
400g can essential Waitrose Cannellini Beans, drained and rinsed 


1 Preheat the oven to 200°C, gas mark 6.

2 Place the diced squash and pumpkin seeds in a roasting tin and toss in 1 tbsp of the oil and some seasoning. Roast for 25 minutes or until the squash is tender.

3 Meanwhile, steam the kale for 5 minutes then cool slightly.

4 Whisk the lemon juice and maple syrup with the remaining oil. Mix together the squash, kale, cashews and beans and toss in the dressing. Season to taste and serve. 

2 of your 5 a day
Low in saturated fat 

  • Preparation time: 10 minutes
  • Cooking time: 25 minutes
  • Total time: 35 minutes 35 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 1,600kj
Fat 20.6g
Saturated Fat 3.3g
Carbohydrate 36.9g
Sugars 17.8g
Protein 12.4g
Salt 0.1g
Fibre 10g

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4 stars

Average user rating Based on 3 ratings

This recipe was first published in Fri Aug 15 15:59:05 BST 2014.