113g cubed butternut squash
170g olive oil, for salad dressing plus 2 tsp olive oil for roasting squash
Salt, for seasoning
black pepper, for seasoning
2 tbsp red wine vinegar
1 tbsp lemon juice
1 tsp honey
1 tsp mustard
1 clove garlic, crushed
28g kale, washed and dried
1 avocado, cut in squares
1 apple, cored and cut in squares
113 g crumbled blue cheese
76g dried cranberries
4 hard-boiled Happy Eggs, cut in halves
- Preheat oven to 200 degrees Celsius. Line a small baking tray with baking paper. Add butternut squash to the lined tray, drizzle over olive oil and season with salt and pepper. Lightly toss the squash to coat and roast for 20 minutes. Leave to cool at room temperature.
- To make the dressing add the vinegar, lemon juice, honey, mustard, garlic and a sprinkle of salt and pepper to a large bowl. Whisk together with a fork until a smooth dressing. Slowly drizzle in the 170g of olive oil until the mixture is smooth and combined. Taste the dressing and add more salt and pepper to taste.
- Add the baby kale, roasted butternut squash, avocado, apple, blue cheese, and cranberries to the large bowl. Toss together all of the ingredients, top with the hard-boiled Happy Eggs and serve.