Roasted butternut squash salad
Serves 4
A little effort
Total time:
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.
Skip to ingredients
Showing items 1 to 3 of 6
- 1kg butternut squashpeeled and cut into 2cm cubes
- olive oil
- 100g Puy lentils
- 100g rocket
- 1 tsp sesame seedstoasted
- 6 spring onionssliced
- 5 tbsp olive oil
- 3 tbsp balsamic vinegar
- 1 tbsp soy sauce
- 1 red chilliseeded and chopped
- 1 clove garlicfinely 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. 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.
