A Seasonal Winter Salad

A Seasonal Winter Salad

This salad is a personal favourite for the colder months. It's vibrant, filling, and packed with seasonal goodness! The sweet roasted squash pairs so well with the earthy kale and a tahini dressing. Plus, the nuts and fruit add a great texture contrast.

Ingredients

✨Butternut Squash
✨Kale
✨Almonds
✨Feta
✨Olive Oil
✨Tahini
✨Lemon
✨Paprika
✨Garlic
✨Salt & Pepper
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Method

Preheat the oven to 180 degrees.

Grab your chopping board and slice up the butternut squash into cubes, you don't have to take off the skin, sometimes I do sometimes I don't! Pop it onto a baking tray, cover with Olive Oil, Paprika, Salt and Pepper and give them a big shake up. Pop it in the oven for around 30 minutes (it may need more may need less).

Whilst that is baking, roughly chop up the almonds and feta. Grab a jam jar put a splash of olive oil, tahini, lemon, garlic, salt and pepper and mix it well. If you need to add a splash of water to loosen the Tahini do.

To cook the kale, grab saucepan and steam it for between 5-7 minutes. If you want a crunchier texture, you can always bake the kale with a splash of Olive Oil, salt and pepper. Be careful it can burn quickly!

When the Butternut Squash is ready, grab it out, pop it all in a salad bowl, mix it together well with the dressing and serve up.

This is one you will keep coming back too!