Blooming brilliant Butternut Squash Salad

Who says salads have to be boring? This colourful, crispy butternut squash salad is so full of different textures, flavours and nutrients to give you the energy boost we all crave at lunch time. This scrummy salad is also very versatile, so you can eat it fresh or box it up in some Tupperware and take it to the library with you tomorrow!

Ingredients

• Half a butternut squash
• A few handfuls of fresh kale
• 50g mangetout
• 15g of walnuts (chopped)
• 30g dried cranberries
• The juice of half a lemon
• Extra virgin olive oil
• Salt and pepper

Method

1. Peel your butternut squash and chop into bitesize chunks.
2. Place the chunks on a baking tray and massage with a drizzle of olive oil and a pinch of salt and pepper.
3. Roast the butternut squash in the oven for 1 hr on 180˚C.
4. Soak the kale and the mangetout in boiling water until they turn a more vibrant green. Then drain the water and transfer kale to a large mixing bowl.
5. Toss the kale and mangetout in the lemon juice, a tablespoon of olive oil and season with salt and pepper. Then add the chopped walnuts, dried cranberries and butternut squash chunks and you’re ready to serve.