Roast Butternut Squash, Kale, Apple & Parsley Salad

Serves 2

INGREDIENTS

½ butternut squash, peeled and cut into chunks

1 tbsp olive oil

50g kale

1 apple, quartered, cored and grated

1 beetroot, cooked, peeled and grated

1 tbsp flat leaf parsley, chopped

50g whole hazelnuts, chopped and toasted

sea salt and freshly ground black pepper

For The Salad dressing

30ml balsamic vinegar

60ml extra virgin olive oil

1 tsp of Dijon mustard

1 tsp honey

METHOD

1. Pre-heat the oven to 180oC.

2. Toss the butternut squash in olive oil and season with sea salt and freshly ground black pepper. Roast for 20 minutes in the pre-heated oven. While the butternut squash is roasting steam the kale for two minutes, drain and roughly chop.

3. Make the dressing by mixing all the ingredients together in a small bowl.

4. Place the grated apple, hazelnuts, flat leaf parsley and vegetables in a large mixing bowl. Toss with the dressing, season with sea salt and freshly ground black pepper.

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