Roast butternut squash and crispy kale salad

Name: Roast butternut squash and crispy kale salad | Asda Good Living
Total time: 1 h 5 min
Yield: 4
Cuisine: American
Ingredients: 130g Blackberries; 2 tbsp Extra Virgin Olive Oil; 1 tbsp Cider Vinegar; 2 tsp Wholegrain Mustard; 1 medium Butternut Squash; 3 tbsp Olive Oil; 4 Garlic cloves, lightly bashed; 2 sprigs Rosemary; 80g Curly Kale, sliced; 100g Vegan Feta, crumbled; 40g Hazelnuts, toasted and roughly chopped

This light, sweet and savoury combo is eye-poppingly good.

By Asda Good Living,22nd August 2023

Cook: 1 Hour 5 Mins

Serves: 4

Price: £1.61 per serving

Nutritional Information

Each 299g serving contains

Energy
4602kj
368kcal

18%

Fat
28.4g

High
41%

Saturates
9g

High
45%

Sugars
9.6g

Low
11%

Salt
0.63g

Low
11%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
1539kj/368kcal

Ingredients

130g Blackberries

2 tbsp Extra Virgin Olive Oil

1 tbsp Cider Vinegar

2 tsp Wholegrain Mustard

1 medium Butternut Squash

3 tbsp Olive Oil

4 Garlic cloves, lightly bashed

2 sprigs Rosemary

80g Curly Kale, sliced

100g Vegan Feta, crumbled

40g Hazelnuts, toasted and roughly chopped

Method

Preheat the oven to 200ºC/180ºC fan/gas 6. Tip the whole blackberries into a bowl. Add the oil, vinegar, mustard and a pinch of salt and set aside for at least 30 mins.

Halve the squash and scoop out the seeds using a dessert spoon. Chop the squash into 4cm chunks, keeping the skin on. Tip onto on a flat baking tray lined with baking paper and toss with 1 tbsp of oil, bashed garlic and rosemary sprigs. Roast for 35–40 mins or until tender. Remove and set aside.

Turn the oven up to 220ºC/200ºC fan/gas 7. Massage the remaining oil into the kale with a pinch of salt and place on a separate baking sheet. Roast for 15 mins or until crispy.

Once cooked, toss the kale with the squash and arrange on a serving plate. Finish with the feta, nuts, and the blackberries in their pickle dressing.