Kale, squash and apple salad

Ingredients:

• 1 smallest butternut squash
• olive oil

• 200g Lacinato kale, or any flat leaf variety
• 30g olive oil
• 15g balsamic vinegar
• 10g Dijon mustard (about 1.5 teaspoons)
• 0.25 teaspoon salt

• 2 cooking apples (Bramley or similar)
• pumpkin seeds
• 1 small red onion

Methods:

• Preheat the oven to 200C.
• Peel the butternut squash, chop it into cubes, coat them in olive oil. Bake until tender and starting to char on the corners, about 40min.
• Meanwhile, remove the stems from the kale. Wash and dry the kale, and chop it finely.
• Make the dressing - place olive oil, vinegar, mustard and salt in a small glass jar. Close the lid and shake violently.
• Mix the kale with the dressing by hand, massage it well.
• Peel the apples, chop them into cubes.
• Pre-heat a large frying pan with some olive oil. Add in the apple cubes and let them fry until they turn golden brown. Stir and repeat a couple of times until you have many brown sides and the apples are tender.
• Meanwhile, toast pumpkin seeds in a small clean frying pan.
• Finely chop a red onion and add it to the kale.
• Once the butternut squash is ready, mix it in with kale and pumpkin seeds.
• Serve the salad in individual plates topped with fried apple cubes.

Inspired by: Helen Rennie