Squash, beetroot & lentil winter salad

Ingredients

For the roasted vegetables

• 1 small butternut squash (about 800g), peeled, deseeded and cut into 3cm chunks
• 3 medium raw beetroot, peeled and cut into wedges
• 3 tbsp Chilli & Honey Balsamic
• 2 tbsp olive oil
• ½ tsp salt

For the salad

• 250g cooked Puy or green lentils (or 1 x 250g pouch)
• 150g kale, tough stalks removed, leaves torn
• 1 tbsp olive oil
• 120g soft goat’s cheese
• 30g toasted pumpkin seeds (optional)

For the parsley dressing

• 1 large bunch flat-leaf parsley (about 40g), leaves and fine stalks
• 1 small garlic clove
• 4 tbsp olive oil
• 1 tbsp Chilli & Honey Balsamic
• 1 tsp Dijon mustard
• 1 tsp honey
• Salt and black pepper

Method

1. Heat the oven to 200°C (180°C fan / gas 6). Put the squash and beetroot into a large roasting tin, keeping them to separate ends so the beetroot doesn’t stain the squash. Drizzle over the chilli & honey balsamic and olive oil, sprinkle with salt and toss to coat. Roast until the vegetables are tender and caramelised at the edges, turning once halfway through.
2. While the vegetables roast, make the dressing. Put the parsley, garlic, olive oil, lemon juice, mustard and honey into a small blender or food processor and blitz until smooth and bright green. Season to taste with salt and pepper, and loosen with a splash of water if it’s too thick.
3. Put the kale into a large bowl with the olive oil and a pinch of salt. Massage with your hands for a minute or two until the leaves soften and turn glossy.
4. Add the lentils to the kale with half the parsley dressing and toss well.
5. Spread the kale and lentils over a large platter. Scatter the roasted squash and beetroot on top, spooning over any sticky juices from the tin. Dot with crumbled goat’s cheese, drizzle over the remaining dressing and finish with the pumpkin seeds, if using. Serve warm or at room temperature.