Serves: 4

Combining carbs from butternut squash with the antioxidants from the blackberries and kale, this salad recipe from Asda is packed full of flavour and health benefits. The hazelnuts sprinkled on top add a satisfying bite.

Ingredients

130g blackberries
2 tbsp extra virgin olive oil
1 tbsp cider vinegar
2 tsp wholegrain mustard
1 medium butternut squash
3 tbsp olive oil
4 garlic cloves, lightly bashed
2 sprigs rosemary
80g curly kale, sliced
100g vegan feta, crumbled
40g hazelnuts, toasted and roughly chopped

Method

Preheat the oven to 200ºC/180ºC fan/gas 6. Tip the whole blackberries into a bowl. Add the oil, vinegar, mustard and a pinch of salt and set aside for at least 30 mins.
Halve the squash and scoop out the seeds using a dessert spoon. Chop the squash into 4cm chunks, keeping the skin on. Tip onto on a flat baking tray lined with baking paper and toss with 1 tbsp of oil, bashed garlic and rosemary sprigs. Roast for 35–40 mins or until tender. Remove and set aside.
Turn the oven up to 220ºC/200ºC fan/gas 7. Massage the remaining oil into the kale with a pinch of salt and place on a separate baking sheet. Roast for 15 mins or until crispy.
Once cooked, toss the kale with the squash and arrange on a serving plate. Finish with the feta, nuts, and the blackberries in their pickle dressing.

3 tasty and hydrating salads with fruit to keep you refreshed all summer