Suitable for Vegetarians | Vegans
Nutrients per serving:
Preheat the oven to 180°C/160°C fan.
Toss the butternut squash cubes in a little olive oil and seasoning, and bake for 40 minutes until softened.
Bring the 1.5l water to a boil in a pan with a pinch of salt.
Rinse the quinoa and boil in the water for 20 minutes or until cooked.
While the quinoa is boiling, prepare the dressing: combine all the ingredients in a small bowl and whisk together.
To make the salad, place the kale in a large bowl, and when the quinoa is cooked, drain and tip it on top of the kale while still very hot. This will soften the kale enough while keeping some crunch.
Stir in the butternut squash, radish slices, edamame beans, spring onions and sesame seeds. Mix well.
Drizzle over the dressing while it is all still hot, and then transfer onto plates or a platter. Serve immediately.
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