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Squash & kale panzanella

Squash & kale panzanella


Using pre-prepared frozen squash means you can whip up this tasty panzanella salad in no time

  • Feeds 8 Feeds 8
  • Ready in 35 minutes

Each serving contains

  • Energy
    991kj 237kcal
  • Fat
    Med 17%
  • Saturates
    Low 12%
  • Sugar
    Med 13%
  • Salt
    Low 9%

% of adult’s reference intake | Carbohydrates per serving : 24g

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Big Bag Option


  • 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


  1. Preheat the oven to 200°C/fan 180°C/gas 6
  2. Add the squash to a large, lined baking tray, drizzle with 1 tbsp oil and scatter with half the sage
  3. Season, then bake for 10 mins
  4. Meanwhile, put the kale in a large bowl and drizzle with the 1 tsp oil
  5. Gently massage the oil through the leaves, then season and set aside
  6. Add the bread to a baking tray and toss with 1 tbsp oil
  7. Season, then add to the oven along with the squash
  8. Bake for another 15 mins, until the squash is tender and the bread is crisp
  9. Remove from the oven and leave to cool slightly
  10. Put the pecans in a small pan over a medium heat and cook for 2-3 mins, until lightly toasted
  11. Roughly chop
  12. For the dressing, chop the remaining sage and add to a bowl with the yogurt, honey and vinegar
  13. Whisk and season lightly
  14. Put the beetroot into the bowl with the kale, add the squash, croutons, apple and pecans, and toss
  15. Transfer to a serving dish, scatter with the blue cheese and drizzle over the dressing

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