Roasted Butternut Squash Salad With Soy Balsamic Dressing
This wholesome and flavorful recipe combines roasted butternut squash with tender Puy lentils, peppery rocket, and a zesty dressing for a satisfying and nutritious meal. The roasted squash adds a caramelized sweetness to the dish, complemented by the earthy lentils and the vibrant freshness of rocket. Topped with toasted sesame seeds and a tangy balsamic dressing, this dish is a delightful balance of textures and flavors that is sure to please your taste buds.
— Constant Cookbook
Ingredients
- 2kg butternut squash , peeled and cut into 2cm cubes
- olive oil
- 100g Puy lentils
- 100g rocket
- 1 tsp sesame seeds , toasted
- 6 spring onions , sliced
- 5 tbsp olive oil
- 3 tbsp balsamic vinegar
- 1 tbsp soy sauce
- 1 red chilli , seeded and chopped
- 1 garlic clove , finely chopped
- 1 tsp clear honey
Instructions
- Heat oven to 200C/180C fan/gas 6. Spread the squash over a large baking sheet, drizzle over the oil and bake for 30 mins or until tender.
- Meanwhile, cook the rice and lentils in boiling salted water for 20 mins, adding the broccoli for the final 4 mins of cooking. Drain well, then stir in the cranberries and pumpkin seeds with some seasoning. Add the squash, pour over the lemon juice and serve.
Yield
Serves 4
Nutrition
- Calories: 266 calories
- Fat Content: 7 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 43 grams carbohydrates
- Sugar Content: 18 grams sugar
- Fiber Content: 7 grams fiber
- Protein Content: 12 grams protein
- Sodium Content: 0.05 milligram of sodium
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