Autumnal Squash, Kale, Pecan & Cranberry Salad With Poppy Seed Dressing

Instructions

Preheat the oven to 200c fan/220c/420f.

Cut the butternut squash in half lengthways and remove the seeds before cutting each half into 2cm semi-circle pieces.

Place the butternut squash and chickpeas into a large bowl and add the olive oil and a generous pinch of salt & pepper. Use a spoon to mix everything together until evenly coated. Pour the squash and chickpeas into one even layer over two lined baking and roast for 35-40 minutes or until the squash is soft and the chickpeas are crispy.

Meanwhile make the dressing. Add all the ingredients into a jar/bowl and give everything a good shake/stir until combined. Keep in the fridge until ready to serve.

5 minutes before ready to serve place the kale into a large bowl. Add 3 tbsp of the poppy seed dressing and a pinch of salt and pepper. Use your hands to massage the kale for 2-3 minutes until it halves in size and turns a deep green colour. Add ¾ of the cranberries and ¾ of the pecan nuts into the bowl and stir to combine.

To serve, pour the kale mixture onto a large serving dish or divide between plates. Add the roasted butternut squash and chickpeas on top before sprinkling over the remaining cranberries and pecan nuts. Drizzle liberally with the dressing and serve.