Maple-Roasted Squash & Apple, Couscous and Lentil Salad with Crispy Kale and a Maple-Tahini Dressing
A delicious autumn/winter salad that’s great for a main course or as a side dish. Perfect for a festive buffet or as an accompaniment to roasted meats or a nut loaf.
Method
Preheat the oven to 200c/180cfan.
Put the squash on a baking tray and drizzle with the oil. Season with salt and pepper and scatter over the sage. Toss to coat. Place the tray in the oven and roast for 25 minutes until softened. Add the apple to the tray with the squash and drizzle over the maple syrup. Toss and return the tray to the oven. Put the kale on a separate baking tray and drizzle with oil. Toss to coat and season with salt. Cook for 10-15 minutes or until the apples are tender and the kale is crispy in places, but still nice and green.
Meanwhile prepare the couscous according to the packet instructions and fluff with a fork. Stir through the lentils.
In a small bowl mix together the tahini, maple syrup, garlic and lemon juice and zest. Stir in 2-3 tbsp of water until you have a drizzling consistency.
Toss the squash, apple and kale through the couscous and serve scattered with toasted hazelnuts and drizzled with the tahini dressing.
Ingredients
- 1 medium butternut squash, peeled, deseeded and cut into cubes
- 1 tbsp olive oil, plus extra for drizzling
- 4-6 sage leaves, chopped
- 2 apples, cored and sliced into wedges
- 3 tbsp maple syrup
- 150g kale, tough stalks removed, chopped
- 1 x packet of Ainsley Roasted Vegetable or Sundried Tomato & Garlic Couscous
- 150g cooked brown or green lentils
- 60g hazelnuts, toasted, roughly chopped
- For the Maple-Tahini Dressing
- 3 tbsp tahini
- 2 tsp maple syrup
- 1 clove of garlic
- juice & zest of ½ lemon