Roasted Squash and Kale Salad


Prep time: 
30 minutes


Roasted Squash and Kale Salad


  • 450g squash, peeled and seeded, cut into 2cm cubes
  • 3 tablespoon extra virgin olive oil
  • sea salt and pepper
  • 4 large shallots, thinly sliced
  • 60ml fresh lemon juice
  • 3 tablespoon flaxseed oil
  • large bunch of kale, washed and patted dry
  • 110g goat's cheese, shaved or crumbled
  • 80g toasted hazelnuts, roughly chopped


  1. Preheat the oven to 180C/350F/Gas Mark 4. Place the squash on a baking sheet lined with parchment paper. Drizzle with 1 1/2 tablespoons of olive oil and sprinkle with a pinch of sea salt and pepper. Toss well. Roast until golden brown, tossing halfway through, about 30 minutes.
  2. Meanwhile, place the shallots on another baking tray lined with parchment paper and drizzle with the remaining olive oil. Sprinkle with salt and pepper. Roast until brown, also tossing halfway through, about 30 minutes.
  3. In a large salad bowl, combine the lemon juice, flaxseed oil, 1/2 teaspoon of salt and a pinch of pepper. Cut a couple of centimetres off the bottom of the kale and slice the leaves crosswise into 3 cm ribbons. Add to the salad bowl. Toss the kale with the dressing, squeezing until leaves are soft. Leave to stand for at least 30 minutes.
  4. Add the vegetables, cheese and nuts to the kale. Toss well to combine.


Photo Credit: Jonny Hughes @jonny2love
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