POV: you’re craving a winter salad. Introducing our Butternut Squash & Brussel Sprout Salad 🥗 packing full of plants, a source of protein, & extremely moreish. ✨Make ahead for lunch this week ✨ Ingredients [3 servings] 1 medium size butternut squash (cubed) 2 tablespoons extra-virgin olive oil 1 teaspoon dried rosemary 1⁄2 teaspoon salt 200g brussel sprouts (ends chopped off & thinly sliced) 100g kale (roughly chopped) 400g cooked puy lentils 70g pomegranate seeds 80g tahini Juice from 1 lemon 1 garlic clove (crushed) 60ml water Method 1️⃣Preheat the oven to 180c and scatter the butternut squash cubes onto a baking tray. Drizzle over 1 tablespoon of olive oil, the dried rosemary and salt. Combine well and roast in the oven for 30-35 minutes until soft. 2️⃣Meanwhile add the kale to a large bowl and add the remaining tablespoon of oil. Use your hands to massage the oil into the kale. This will soften it and remove any bitterness. 3️⃣Add the cooked puy lentils, roasted butternut squash chunks, shaved brussel sprouts and pomegranate seeds. Prepare the dressing combining the tahini, lemon juice, crushed garlic clove, a pinch of salt and pepper and the water. 4️⃣Pour the dressing over the ingredients in the bowl and combine well before serving. #lunchboxideas #healthylunch #wintersalad #christmasfood #festiverecipes #healthyrecipes