Butternut squash salad

Name: Butternut squash salad
Total time: 25 min
Yield: serves 4
Ingredients: 1kg 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; 3tbsp balsamic vinegar; 1 tbsp soy sauce; 1 red chilli seeded and chopped; 1 clove garlic finely chopped; 1 tsp runny honey

Published: January 21, 2015 at 9:15 AM

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serves 4

Easy

Total time: 25 mins

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A healthy and satisfying vegetarian dinner of roasted butternut squash and lentils in a soy chilli dressing. Roasting the squash concentrates and sweetens the flavour.

Vegetarian

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Alternatives

Complete the dish

Make this vibrant butternut squash salad, then check out our stuffed butternut squash, butternut squash risotto, roasted butternut squash and more butternut squash recipes.

Ingredients

Nutrition

1kg butternut squash

peeled and cut into 2cm cubes
olive oil
100g  Puy lentils
100g  rocket
1 tsp sesame seeds

toasted
6 spring onions

sliced

soy dressing

5 tbsp  olive oil
3tbsp  balsamic vinegar
1 tbsp  soy sauce
1 red chilli

seeded and chopped
1 clove garlic

finely chopped
1 tsp runny honey

Nutrition: per serving

kcal0
fat0g
saturates0g
carbs0g
sugars0g
fibre0g
protein0g
salt0g

Method

step 1

Heat the oven to 200C/fan 180C/gas 6. Put the squash on a baking sheet, drizzle with 1 tbsp olive oil and season. Roast for 20 minutes or until tender, shaking the tray a couple of times to keep it from sticking.
step 2

Simmer the lentils for about 15 minutes or until al dente, then drain.
step 3

Whisk together the dressing ingredients. Put the rocket in a shallow serving bowl and arrange the lentils and squash on top. Pour the dressing over and top with sesame seeds and spring onion.

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