Warm butternut squash, kale, lentil & goat’s cheese salad
Waitrose and Partners

Warm butternut squash, kale, lentil & goat’s cheese salad

Sweet, caramelised squash, vitamin C-rich kale, tangy goat’s cheese and earthy lentils come together to make a nourishing, filling winter salad

HealthySource of protein2 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare5 mins
  • Cook30 mins
  • Total time35 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

  • 1 essential butternut squash, scrubbed
  • 4 tbsp Cooks’ Ingredients Rosemary, Garlic, Thyme & Rapeseed Oil
  • ½ tsp chilli flakes
  • 60g Essential Currants
  • 2 Essential Easy Peelers (scrubbed), zest of 1, juice of both
  • 3 tbsp honey & mustard dressing
  • 1 echalion shallot, finely chopped
  • 250g Essential Kale, thick stems removed
  • 2 x 400g cans Essential Lentils In Water, drained
  • 150g Essential Spreadable French Goat’s Cheese

Method

  1. Preheat the oven to 200ºC, gas mark 6. Boil a kettle. Leaving the skin on, halve and scoop the seeds from the squash and cut it into 1-2cm wedges, each about 3-4cm long. Place on a large baking tray and season well, then toss with 1½ tbsp oil and the chilli flakes. Roast for 25-30 minutes, turning halfway through, until tender and starting to caramelise. Meanwhile, put the currants in a small bowl, cover with just-boiled water and set aside to soak.

  2. Mix the remaining oil in a small bowl with the easy peeler zest and juice, dressing and shallot. Season. Put the kale in a large bowl, pour over ⅔ of the dressing and scrunch the leaves with your hands to tenderise.

  3. When the squash is cooked, add the lentils to the kale and pour in the remaining dressing. Drain the currants and add these, then season and stir to combine. Divide the salad between plates and top with the squash and little spoonfuls of goat’s cheese to serve.

Cook’s tip

Massage the kale for 5 minutes if you can – this will help to infuse the flavours of the dressing and break down the tough, fibrous leaves, making them easier and more enjoyable to eat.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,744kJ/ 418kcals

Fat

23g

Saturated Fat

5.2g

Carbohydrates

35g

Sugars

22g

Fibre

8.8g

Protein

13g

Salt

0.6g

Shop this recipe

Sign in and book a slot to see product availability

To view what's in stock at your nearest Waitrose & Partners store, please sign in then book a slot

Loading finished