Ingredients

The following ingredients have 4 Servings
  • 400 g pumpkin or butternut squash (cut into 1 cm cubes)
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 100 g kale (hard stalks removed)
  • 300-500 g cooked chicken (shredded or cut into 1 cm cubes)
  • 250 g cooked quinoa
  • 4 teaspoons wholegrain mustard
  • 4 tablespoons cider vinegar ((or lemon juice, or white wine vinegar))
  • 8 tablespoons extra virgin olive oil
  • 2 tablespoons honey
  • ½ teaspoon salt
  • Black pepper to taste

Instruction

  • Preheat your oven to 220C / 200C / gas mark 7 / 425F.
  • Place the pumpkin/squash in a roasting tray and drizzle over 2 tablespoons of oil, ½ a teaspoon of salt and a few twists of black pepper. Toss the pumpkin/squash in the oil and seasoning and place in the preheated oven for 20 minutes. Allow to cool for 5-10 minutes before adding to the salad.
  • Meanwhile, mix together the dressing ingredients. Simply place all the dressing ingredients into a clean jam jar, screw on the lid and shake until everything is combined.
  • Put the kale in a large bowl and pour over the dressing. Massage the dressing into the kale for about a minute, or until it feels like the kale has ‘softened’ and is more like the texture of lightly cooked kale.
  • Add the quinoa, chicken and cooled butternut squash to the kale and stir to combine.
  • Serve straight away or place in boxes in the fridge for lunches.