Kale & Blue Cheese Salad

For the salad:

2 cups (230g) pumpkin or butternut squash, chopped into 1-inch pieces

2 tbsp. olive oil

4 cups (270g) curly kale, leaf part only, chopped

¼  cup (30g) cranberries, dried

2 oz. (60g) blue cheese, crumbled

⅓ cup (30g) pecan nuts

salt & pepper

For the dressing:

4 tbsp. Greek yogurt

2 tbsp. olive oil

2 tbsp. Dijon mustard

2 tbsp. honey

1 tbsp. lemon juice

1 tbsp. apple cider vinegar

1 garlic clove, crushed

salt & pepper

What you need to do

1. Preheat the oven to 450°F (230°C). In a large bowl, toss the diced pumpkin or squash with 2 tablespoons of olive oil and season with salt and pepper. Spread out the pumpkin onto a large baking tray lined with baking paper, and bake for 25-30 minutes or until golden and tender. Remove the pumpkin from the oven and set aside to cool slightly.

2. In a small bowl, whisk together the dressing ingredients, and season to taste with salt and pepper.

3. In a large bowl, toss the kale with half of the dressing, ensuring it is well coated. Add the cooled pumpkin, cranberries, crumbled cheese and pecans and gently toss together.

4. Transfer the salad into serving bowls and drizzle with the remaining dressing. Season with more salt and pepper, if necessary, and serve immediately.