Olive Magazine

roasted butternut squash salad with soy balsamic dressing

Published: January 21, 2015 at 9:15 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • serves 4

A great-tasting, 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
Nutrition:
NutrientUnit
kcal0
fat0g
saturates0g
carbs0g
sugars0g
fibre0g
protein0g
salt0g
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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


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

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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