Warm Roasted Squash And Puy Lentil Salad
This hearty and flavorful Roasted Butternut Squash and Lentil Salad is sure to impress with its combination of tender butternut squash, earthy Puy lentils, fresh spinach, and sweet cherry tomatoes. Topped with the tangy kick of balsamic vinegar dressing and finished off with creamy Cheshire cheese and crunchy pumpkin seeds, this dish is a delightful mix of textures and flavors that will leave you satisfied and nourished.
— Constant Cookbook
Ingredients
- 1kg butternut squash , chunkily diced
- 1½ tbsp olive oil
- 1 garlic clove , crushed
- 2 tsp thyme leaves
- 1 tbsp balsamic vinegar
- 1 tsp wholegrain mustard
- 2 x 400g cans Puy lentils in water
- ½ red onion sliced
- 100g bag spinach
- 150g cherry tomatoes , halved
- 40g Cheshire cheese
- 1-2 tbsp toasted pumpkin seeds
Instructions
- Heat the oven to 200C/180C fan/gas 4. Toss the butternut squash with 1 tbsp olive oil, garlic clove, thyme leaves and seasoning. Roast for 25-30 mins or until tender.
- Mix together the balsamic vinegar, ½ tbsp olive oil, the wholegrain mustard and 1-2 tbsp water. Drain the puy lentils in water and toss with the dressing, red onion, spinach and cherry tomatoes.
- Divide the lentils between four plates. Top with the squash, then crumble over Cheshire cheese and pumpkin seeds.
Cook Time
30M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 304 calories
- Fat Content: 10 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 41 grams carbohydrates
- Sugar Content: 15 grams sugar
- Fiber Content: 13 grams fiber
- Protein Content: 15 grams protein
- Sodium Content: 0.4 milligram of sodium
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