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Roasted Sprout & Squash Salad Finished With Maple & Blue Cheese

Preparation: 15-20 minutes - oven 180c
Cooking: 15-20 minutes
Serves: 4 people


  • 300g Butternut Squash Wedges
  • 300g Sprouts
  • 30ml Maple Syrup
  • 2g Salt
  • 1g Cracked Black Pepper
  • 5g Thyme
  • 400g Mixed Grains - Cooked ( black lentils, three colour quinoa, pearl Barley etc )
  • 80g Blue Cheese
  • 20g Cashew Nuts
  • 20g Pecans
  • 20g Walnuts
  • 60g Dried Cranberry
  • 100ml Olive oil
  • 1 Lemons
  • 100g Kale


Pre heat the oven to 180c
Mix together the squash , sprouts , onion wedges , maple syrup , salt , fresh cracked black pepper, thyme and half the olive oil , then roast until tender.
Add to the mixed grains when cooked and set to one side.
Crumble the blue cheese and combine with the salad.
Toast the nuts and add to the salad , with the dried cranberry
Mix lemon juice and the remainder of the olive oil and dress the salad , finish with sliced kale and serve.