Maple-Roasted Squash & Apple, Couscous and Lentil Salad with Crispy Kale and a Maple-Tahini Dressing
Delicious maple-roasted squash, apple, and kale salad with couscous, lentils, and a crispy topping—perfect for autumn feasts.
Ingredients
- 1 medium butternut squash, peeled, deseeded and cut into cubes
- 1 tbsp olive oil, plus extra for drizzling
- 4-6 sage leaves, chopped
- 2 apples, cored and sliced into wedges
- 3 tbsp maple syrup
- 150g kale, tough stalks removed, chopped
- 1 x packet of Ainsley Roasted Vegetable or Sundried Tomato & Garlic Couscous
- 150g cooked brown or green lentils
- 60g hazelnuts, toasted, roughly chopped
- For the Maple-Tahini Dressing
- 3 tbsp tahini
- 2 tsp maple syrup
- 1 clove of garlic
- juice & zest of ½ lemon
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