Give the classic Italian tomato and stale bread salad a seasonal twist with hazelnuts, cranberries, squash and apple
Prep:20 mins
Serves 4
½ large butternut squash, cut into chunks4 tbsp extra virgin olive oil6 sage leaves, chopped2 apples, cored and sliced into slim wedges3 tbsp clear honey4 tbsp red wine vinegar200g leftover crusty bread (we used ciabatta), torn into chunks100g hazelnuts, roughly chopped200g bag chopped kale100g dried cranberries
STEP 1Heat oven to 200C/180C fan/gas 6. Put the squash on a baking tray, drizzle with 1 tbsp oil and scatter over the sage and some seasoning. Toss together, then bake for 30 mins.STEP 2Add the apple slices to the tray, drizzle over the honey and toss with the squash. Put the bread on a separate tray and return both trays to the oven. Bake for another 10-15 mins until the squash and apple are tender and starting to caramelise, and the bread is crisp. Meanwhile, toast the hazelnuts in a small pan until golden. Remove the trays from the oven and set aside to cool a little.STEP 3Whisk the remaining oil, the honey and vinegar in a large bowl with some seasoning. Add the kale, cranberries, hazelnuts, squash apples and toasted bread. Toss everything together, then transfer to a platter or plates to serve.
