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Butterbean, beetroot and squash


Ingredients (serves 2)


100g Curly Kale 

1 medium sized butternut squash

2 raw beetroot

1 tin of butterbeans, drained and rinsed

1 aubergine

1 clove of garlic, crushed

1cm raw ginger, chopped finely

Olive oil


1 tablespoon of olive oil

2 tablespoons of apple cider vinegar

1/4 teaspoon of cayenne pepper

1 tablespoon of honey

1 teaspoon of dijon mustard


Preheat oven at 180.

Chop the beetroot, butternut squash and aubergine into small chunks. Place on a baking tray and drizzle with olive oil. Bake for approximately 30 minutes (or until soft)

Place the butterbeans on a separate tray and also bake, for approximately 15 - 20 minutes, just until they start to crisp up. 

Once the veg and beans are cooked, leave to one side. 

Using a medium frying pan, heat up some olive oil and then add the kale, sauté for 5 minutes then add the ginger and garlic. Add the cooked vegetables and beans and mix well. Turn the heat down low and cook for a further minute or two whilst you make the dressing. 

To make the dressing simply add all of the dressing ingredients to a jug and mix well. You could also use a pot with a lid and shake to combine. 

Serve the salad into two bowls and then pour over the dressing. 


Butterbean, beetroot and squash salad: Products
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