Warm kale and squash salad

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

Serves: 4


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.