Save to your scrapbook
Warm kale and squash salad
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
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
Typical values per serving:
This recipe was first published in Fri Aug 15 15:59:05 BST 2014.