Recipe: The One-Tray Roasted Winter Salad Taken from leading UK nutritionist Amelia Freer’s latest book, Simply Good For You, this is the perfect recipe for foodies seeking something fuss-free and healthy to make this January. Created for those of us who are often too busy to follow complicated recipes, as well as cook that lack confidence, Amelia Freer proves that we can all make quick, nutritious selections that taste great in 15 minutes or less. Simply Good For You by Amelia Freer is out now Photo by Susan Bell INGREDIENTS 1 small butternut squash* peeled, deseeded and cut into chunks 2 small red onions, peeled and cut into quarters 1 x 400g chickpeas, drained and rinsed 2 handfuls of kale, tough stalks removed first, sliced into ribbons a small handful of hazelnuts (approx. 30g) 1 orange, peeled and torn or sliced into segments sea salt and freshly ground pepper *Tip: A sweet potato would work well too For the dressing 2 tablespoons olive oil 2 tablespoons balsamic vinegar 1 teaspoon Dijon mustard a pinch of sea salt METHOD Preheat the oven to 200/180 fan. Whisk together all the ingredients until emulsified and smooth. Tumble the butternut squash chunks, red onions and chickpeas on a roasting tray, and pour over half the dressing, turning it over a few times to make sure everything is coated. Roast for 30 to 35 minutes, or until squash is tender and cooked through. Add the sliced kale to the roasting tray, along with the rest of the dressing, and mix well. Sprinkle with hazelnuts. Roast for a further 5 to 7 minutes, until the kale is a little wilted. Take care it doesn’t burn. Divide between two bowls, allow to cool slightly, then top with the orange segments and season with salt and pepper to taste. INGREDIENTS 1 small butternut squash* peeled, deseeded and cut into chunks 2 small red onions, peeled and cut into quarters 1 x 400g chickpeas, drained and rinsed 2 handfuls of kale, tough stalks removed first, sliced into ribbons a small handful of hazelnuts (approx. 30g) 1 orange, peeled and torn or sliced into segments sea salt and freshly ground pepper *Tip: A sweet potato would work well too For the dressing 2 tablespoons olive oil 2 tablespoons balsamic vinegar 1 teaspoon Dijon mustard a pinch of sea salt METHOD Preheat the oven to 200/180 fan. Whisk together all the ingredients until emulsified and smooth. Tumble the butternut squash chunks, red onions and chickpeas on a roasting tray, and pour over half the dressing, turning it over a few times to make sure everything is coated. Roast for 30 to 35 minutes, or until squash is tender and cooked through. Add the sliced kale to the roasting tray, along with the rest of the dressing, and mix well. Sprinkle with hazelnuts. Roast for a further 5 to 7 minutes, until the kale is a little wilted. Take care it doesn’t burn. Divide between two bowls, allow to cool slightly, then top with the orange segments and season with salt and pepper to taste. Photo by Susan Bell "Roasted salads are a total game-changer for me. However sceptical you may be - just give it a go. The textures soften and the flavours enhance. It's really no more complicated than making a standard salad. It's also delicious cold the next day." - Amelia Freer MORE LIKE THIS Arts & Culture Recipe: Green Chilli And Mango Channa Dahl Cook authentic curries at home with simple steps and delicious, family recipes from The Spice Tree by Nisha Katona. read more Arts & Culture Recipe: Linguine With Fresh And Dried Oregano Taken from River Cafe 30, this is a simple and delicious recipe you’ll want to cook time and again. read more Arts & Culture Recipe: Roasted Broccoli and Lemon Bean Salad Taken from GREEN by Elly Pear, this is an easy vegetarian salad perfect for summer. read more