Sage roast squash & kale salad

This is a lovely warm autumn salad that makes a perfect light supper. This is really just a veriation on my favourite winter salad - Caramelized Parsnip & Kale Salad.  Basically any roast roots like beets or carrots or squash on a bed of kale works in this recipe.

Serves 2

Ingredients

1 medium squash - I used Harlequin but Hokkoido, acorn, red kuri or butternut would also work

1 small onion, any colour, chunky sliced

Small handful of fresh sage leaves

1 bunch of kale - about 150g (I used cavelo nero as it's softer than curly kale, red Russian kale is also a good one to use raw in salads)

Handful of toasted almonds, roughly chopped (walnuts or hazelnuts would also work)

Olive oil

Salt & pepper

For the dressing

2 Tbsp olive oil
1 Tbsp maple syrup/honey/agave
2 tsp cider vinegar
juice of half a lemon
salt and pepper

method

Heat the oven to 180 degrees C. Cut the squash into 2 cm wide slices, leaving the skin on.

Place on a baking tray, tear up the sage leaves and scatter over, long with the onion slices, add a drizzle of olive oil and mix to coat well. Season with a pinch of salt and pepper. Roast in the oven for about 25 mins, until the squash is browned and a bit crunchy on the surface. Turning them over about halfway through to ensure they cook evenly.

Meanwhile make the dressing by whisking together the oil, maple syrup/honey, lemon, vinegar, crushed garlic and salt, pepper to taste.

Prepare the kale by removing the stems and ribs and chopping into bite-sized pieces. Toss in the vinaigrette and leave to sit - the vinegar and citrus will soften the kale.

Arrange the cooked squash pieces on top of your bed of kale, scatter over the toasted nuts and serve.