I like this salad for its ability to be a meal in itself, great for a weekday lunch. Brownie points are earned too for being environmentally friendly, if making in the autumn all the main ingredients can be made with those grown in Britain.
The full recipe can be found on BBC Goodfood and below are a few tips from me.
- You can cook the squash and apple in the evening before you need this, while you have your oven on anyway. The croutons can also be cooled in advance on a separate tray. If you do cook them in advance then I recommend warming them through again in the oven for 10 mins or so before eating, or at least take them out of the fridge an hour before eating.
- The hazelnuts can be cooked in the oven as well but keep checking every few minutes so as not to burn them
- Massage the dressing into the kale for a few minutes before adding all the other ingredients. This will soften the kale a little making it easier, and more pleasant to eat.