Butternut Squash & Brussel Sprout Salad

Thought salads were just for summer? Think again!

This celebrates the best of the seasons vegetables in one delicious bowl of food. The heartiness of the greens means that if you’re packing for lunch you don’t have to keep the dressing separately as they’ll most likely hold up – although you can, of course, do so if you prefer!

Ingredients

  • 1 medium size/700g butternut squash, cut into cubes/chunks

  • 2 tbsp extra-virgin olive oil

  • 1 tsp dried rosemary

  • ½ tsp salt

  • 200g brussel sprouts, trimmed and thinly sliced

  • 100g kale, roughly chopped

  • 400g cooked puy lentils

  • 70g pomegranate seeds

  • 80g tahini

  • Juice from 1 lemon

  • 1 garlic clove, finely crushed

  • 60ml water

Method

  1. Preheat the oven to 180ºc and scatter the butternut squash cubes onto a baking tray. Drizzle over 1 tablespoon of olive oil, the dried rosemary and salt. Combine well and roast in the oven for 30-35 minutes until soft.

  2. Meanwhile add the kale to a large bowl and add the remaining tablespoon of oil. Use your hands to massage the oil into the kale. This will soften it and remove any bitterness.

  3. Add the cooked puy lentils, roasted butternut squash chunks, shaved brussel sprouts and pomegranate seeds.

  4. Prepare the dressing combining the tahini, lemon juice, crushed garlic clove, a pinch of salt and pepper and the water.

  5. Pour the dressing over the ingredients in the bowl and combine well before serving. Enjoy!

Serves 3.

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