Squash & kale panzanella
https://www.coop.co.uk/recipes/squash-and-kale-panzanella
Using pre-prepared frozen squash means you can whip up this tasty panzanella salad in no time
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Feeds
8
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Ready in
35 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 24g
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Ingredients
- 500g frozen diced butternut squash
- 2 tbsp Co-op Irresistible cold pressed rapeseed oil, plus 1 tsp
- Handful sage leaves
- 200g Co-op sliced curly kale
- 200g leftover bread, torn into chunks
- 60g pecan nuts
- 100g Co-op 0% fat Greek style natural yogurt
- 1 tsp Co-op clear honey
- 2 tsp Co-op cider vinegar
- 250g Co-op British pickled beetroot, cut into chunks
- 2 Co-op British apples, sliced
- 50g blue cheese, crumbled
Method
- Preheat the oven to 200°C/fan 180°C/gas 6
- Add the squash to a large, lined baking tray, drizzle with 1 tbsp oil and scatter with half the sage
- Season, then bake for 10 mins
- Meanwhile, put the kale in a large bowl and drizzle with the 1 tsp oil
- Gently massage the oil through the leaves, then season and set aside
- Add the bread to a baking tray and toss with 1 tbsp oil
- Season, then add to the oven along with the squash
- Bake for another 15 mins, until the squash is tender and the bread is crisp
- Remove from the oven and leave to cool slightly
- Put the pecans in a small pan over a medium heat and cook for 2-3 mins, until lightly toasted
- Roughly chop
- For the dressing, chop the remaining sage and add to a bowl with the yogurt, honey and vinegar
- Whisk and season lightly
- Put the beetroot into the bowl with the kale, add the squash, croutons, apple and pecans, and toss
- Transfer to a serving dish, scatter with the blue cheese and drizzle over the dressing
