Some things just work!
Serves 2 people:
For this sweet salad you will need:
1 Butternut Squash
1 Bag of Baby Kale
Handful of Cashew Nuts
Feta (as much or as little as you like)
Golden Syrup for Drizzling
Peel and slice the butternut squash into large crescent moon shapes. Roast in a little oil until cooked through, if you like you can finish it off on a griddle pan to mark and crisp the sides. When the squash is just about ready lightly steam the kale until tender and toast off the cashew nuts in a dry pan until they get a little bit of colour. Plate up your hot food and top with crumbled feta. To finish drizzle over some sticky golden syrup for a sweet winter dressing. Serve with some crusty bread so you can mop up all the juices.
Can be served hot or cold, but I prefer it hot snuggled in a blanket in the cold winter months.