Squash, Kale and Cauliflower Salad with Honey Lemon Dressing

Ingredients

• 2 bunches of kale (about 400g)
• 1  butternut squash
• 1 head of cauliflower
• 1 apple
• 400g chickpeas, drained
• 100g Feta cheese, crumbled
• 75g pecans, crushed
• 1 tablespoon of lemon juice
• Raw honey
• 2 tablespoons of olive oil
• 1 teaspoons of salt or to taste
• Pepper to taste

Method

Begin by preheating the oven to 175°C.

Arrange the butternut squash and cauliflower on a baking sheet coated with olive oil and a sprinkle of salt. Roast for 30 minutes or until they are tender enough to be pierced with a fork.

Remove the leaves from the kale stems and place them in a stand mixer fitted with a paddle attachment. Add 1 tablespoon of lemon juice and ½ teaspoon of salt. Mix on medium speed for 5 minutes, or until the kale becomes tender.

Transfer the softened kale to a large bowl. In this bowl, combine the butternut squash, cauliflower, apples, beans, feta cheese, and pecans.

Mix the lemon and honey (to taste) to prepare a simple dressing and pour it over to your salad and give it a gentle mix.