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Warm roasted squash and Puy lentil salad recipe - Recipes - BBC Good Food

  • 4servings
  • 30minutes
  • 304calories

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Source: www.bbcgoodfood.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, E, P
MineralsZinc, Chromium, Manganese, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1kg butternut squash , chunkily diced

  2. 1 1/2 tbsp olive oil

  3. 1 garlic clove , crushed

  4. 2 tsp thyme leaves

  5. 1 tbsp balsamic vinegar

  6. 1 tsp wholegrain mustard

  7. 2 x 400g cans Puy lentils in water

  8. 1/2 red onion sliced

  9. 100g bag spinach

  10. 150g cherry tomatoes , halved

  11. 40g Cheshire cheese

  12. 1-2 tbsp toasted pumpkin seeds

Instructions Jump to Ingredients ↑

  1. Heat oven to 200C/180C fan/gas 4. Toss the butternut squash with 1 tbsp olive oil, garlic clove, thyme leaves and seasoning. Roast for 25-30 mins or until tender.

  2. Mix together the balsamic vinegar, ½ tbsp olive oil, the wholegrain mustard and 1-2 tbsp water. Drain the Puy lentils in water and toss with the dressing, red onion, spinach and cherry tomatoes.

  3. Divide the lentils between four plates. Top with the squash, then crumble over Cheshire cheese and pumpkin seeds.

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