Roasted butternut squash and kale salad

This salad is great for entertaining, because you dress it ahead of time, without getting soggy. Not that there is any entertaining going on at the moment – however my eldest returns for the weekend so we are pulling out all the stops! This salad combines the hardy green kale with roasted butternut squash, fresh goat cheese, and toasted hazelnuts. This is really delicious for lunch with crusty bread and cold meats or alongside roast chicken and we ever adapt it in the summer with baby spinach along side a BBQ. Easy and one that is loved.

450g peeled and seeded butternut squash, cut into cubes

3 tblsp extra-virgin olive oil

Sea salt

Freshly ground black pepper

4 large shallots, thinly sliced

4 tblsp fresh lemon juice

4 tblsp olive oil

1 1/2 bunches kale, washed and patted dry

125g goats cheese crumbled

40g toasted hazelnuts, roughly chopped

25g toasted pumpkin seeds

Method

Preheat oven to 180 C (160C fan) degrees. Place squash on a parchment-lined baking sheet. Drizzle with 1 1/2 tablespoons olive oil, and sprinkle with a pinch of sea salt and pepper; toss well. Roast until golden brown, tossing halfway through, about 45 minutes.

Meanwhile, place shallots on a parchment-lined baking sheet, and drizzle with remaining 1 1/2 tablespoons olive oil, and sprinkle with a pinch of salt and pepper. Roast until brown, tossing halfway through, about 30 minutes.

In a large salad bowl, combine lemon juice, olive oil, 1/2 teaspoon salt, and a pinch of pepper. Cut 2 inches off bottom of kale, and slice leaves crosswise into 3/4-inch ribbons add to salad bowl. Toss kale with dressing, squeezing until leaves are soft. Let stand for at least 30 minutes.

Add vegetables, cheese, and nuts to kale. Toss well to combine.