Roasted Butternut Squash Salad with Soy Balsamic Dressing

Roasted butternut squash salad

  • serves 4
  • A little effort

This is a great filling main course salad for a no-bread winter lunch. Roasting the squash concentrates and sweetens the flavour and contrasts wonderfully with the lentils, rocket and sesame seeds. The dish is finished with a zingy soy and balsamic dressing.



  • butternut squash 1kg, peeled and cut into 2cm cubes
  • olive oil
  • Puy lentils 100g
  • rocket 100g
  • sesame seeds 1 tsp, toasted
  • spring onions 6, sliced
  • olive oil 5 tbsp
  • balsamic vinegar 3 tbsp
  • soy sauce 1 tbsp
  • red chilli 1, seeded and chopped
  • garlic 1 clove, finely chopped
  • runny honey 1 tsp


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

  • Step 2

    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.