Maple Butternut Squash Autumn Salad Bowl

Step 1

Preheat oven to 200 degrees C/392 F. Spread butternut squash cubes evenly on a non-stick baking sheet or parchment paper. Season well with salt and pepper and roast in the oven for around 20 minutes, until tender.

Step 2

Thoroughly massage the kale for a few minutes - this should make it shrink down.

Step 3

In a frying pan, sautée the broccoli together with the garlic salt and 1-2 tbsps water, until it softens.

Step 4

To make the dressing, simply stir together the tamari, rice vinegar, maple syrup and minced garlic clove.

Step 5

Once the butternut squash is ready, toss it together with the kale, red cabbage, cucumber, fennel, broccoli, apple, pumpkin seeds and the dressing. Squeeze over the juice of 1 lime. Serve immediately or leave to cool for 10-15 minutes.