1 small golden butternut squash, halved, deseeded and cut into 1cm slices
4 tbsp walnut oil
150g pack Pentland Brig Kale, thick stems removed
1 clementine, zest and juice
1 tbsp Belazu Reserva Sherry Vinegar
1 tsp wholegrain mustard
1 tsp dried mixed herbs
1 shallot, finely diced
1 Royal Gala apple, thinly sliced
30g mixed seeds
1. Preheat the oven to 220ºC, gas mark 7. Toss the butternut squash slices in 1 tbsp walnut oil and spread over a large baking sheet. Roast for 25 minutes. Meanwhile, tear the kale into bitesized pieces and put in a colander. Rinse, then massage the kale under very warm water for 1 minute, until softened. Drain in the colander and set aside.
2. Whisk half the clementine zest with the juice, vinegar, mustard, dried herbs and shallot in a large bowl, then slowly whisk in the remaining 3 tbsp walnut oil until combined. Add the kale and toss until coated. Set aside.
3. Allow the squash to cool slightly, then scatter over the kale salad with the sliced apple, seeds and remaining clementine zest to serve.
Cook’s tipsThis recipe is vegan but crumbled feta is a lovely addition for non-vegans. This salad keeps well in the fridge for up to 2 days, so it’s ideal for an easy leftovers lunch. Our mixed seeds are a blend of sunflower, pumpkin, sesame and linseed, but you could make your own combination. Use a little onion or salad onion in place of the shallot, if easier.