300g frozen essential Waitrose Butternut Squash
200g pack cavolo nero leaves, sliced
1 tbsp oil
1 red onion, sliced
50g pecans, roughly chopped
235g can butter beans, drained and rinsed
1 red grapefruit
1 tsp Cajun seasoning
1 tbsp maple syrup
1. Cook the squash in boiling water for 2 minutes, add the cavolo nero, cook for 3 minutes, drain and run under cold water until warm. Cut any large squash chunks into bitesize pieces.
2. Meanwhile, heat half of the oil in a frying pan and fry the onion for 3-4 minutes and stir into the vegetables with the pecans and drained butter beans.
3. Remove the skin and pith from the grapefruit and remove the segments, reserving any juice. Add the segments to the salad.
4. Whisk the remaining oil, Cajun seasoning and maple syrup into the reserved grapefruit juice and toss with the salad then serve.
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