Roasted Butternut Squash Salad

Ingredients

• 1 large butternut squash, peeled and cut into 2cm cubes
• 2 tbsp olive oil
• 1/2 tsp ground cinnamon
• 1/4 tsp chili flakes
• 150g baby kale or spinach
• 100g feta, crumbled
• 60g pumpkin seeds, toasted
• 60g dried cranberries
• 2 tbsp maple syrup
• 2 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 3 tbsp extra-virgin olive oil
• Salt and black pepper

Instructions

1. Roast the squash

   Heat the oven to 220°C/425°F. Toss the cubes with the olive oil, cinnamon, chili flakes, salt and pepper. Spread across two trays in a single layer with gaps between the pieces.

2. Get real colour

   Roast 30–35 minutes, turning once halfway, until the edges are dark brown and sticky. Pale squash means the oven was too cool or the tray too crowded. Let it cool 10 minutes.

3. Make the dressing

   Whisk the maple syrup, cider vinegar, Dijon and extra-virgin olive oil with a pinch of salt until thick and emulsified.

4. Assemble

   Toss the kale with half the dressing on a wide platter. Scatter the warm squash over, then the feta, cranberries and pumpkin seeds. Spoon the rest of the dressing over and grind on black pepper.