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

Name: Warm butternut squash, kale, lentil & goat’s cheese salad
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Ingredients: 1 essential butternut squash, scrubbed; 4 tbsp Cooks’ Ingredients Rosemary, Garlic, Thyme & Rapeseed Oil; ½ tsp chilli flakes; 60 g Essential Currants; 2 Essential Easy Peelers (scrubbed), zest of 1, juice of both; 3 tbsp honey & mustard dressing; 1 echalion shallot, finely chopped; 250 g Essential Kale, thick stems removed; 2 x 400g cans Essential Lentils In Water, drained; 150 g Essential Spreadable French Goat’s Cheese

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

3 out of 5 stars(2) Rate this recipe

Gut friendlyHealthyHigh in calciumSource of protein2 of your 5 a day

Serves4
CourseMain meal
Prepare5 mins
Cook30 mins
Total time35 mins

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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

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.
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.
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.