Roasted butternut squash salad with soy balsamic dressing

Name: Roasted butternut squash salad with soy balsamic dressing
Total time: 25 min
Ingredients: 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

25 minutes
serves 4
Easy

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.

March 25, 2015 at 4:07 pm

Ingredients

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

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. 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.