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Warm kale and squash salad
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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 August 2014.