Recipe: Delicious Lentil Salad with Roasted Butternut Squash and Potatoes

Lentil Salad with Roasted Butternut Squash and Potatoes. Here's what you need: butternut squash, brussels sprouts, red onion, olive oil, salt, pepper, green lentil, water, balsamic vinegar, maple syrup, salt, pepper. Lentil & Roasted Vegetable Salad. featured in Easy To Pack Vegan Lunches. It's not just your average lentil salad — it's a lentil salad that's filled to the brim with fall flavors like caramelized roasted butternut squash and red Roasting a couple of garlic cloves — or a whole head in case you'd like to add the rest to your mashed potatoes — on the sheet pan with the other.

Toss the warm (or cooled) roasted squash with the lentils, walnuts, and In a separate bowl, whisk together the tahini and lemon juice (add a bit of water, if it is too thick) and drizzle overtop the squash and lentil mixture. Make this butternut squash and lentil salad for a low-calorie, gluten-free lunch or dinner, or as a side dish. It's easy to make, with just a few ingredients. You can have Lentil Salad with Roasted Butternut Squash and Potatoes using 11 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Lentil Salad with Roasted Butternut Squash and Potatoes

1. You need 1 cup of peeled and cubed butternut squash.
2. Prepare 4 of small potatoes, scrubbed and cubed.
3. You need to taste of Salt and pepper.
4. Prepare 1 Tbsp of olive oil.
5. It's 150 g of green lentils.
6. Prepare 1 handful of cherry tomatoes, quartered.
7. You need of Dressing:.
8. It's 2 Tbsp of vinegar, more to taste.
9. It's 1 Tbsp of whole grain mustard, or to taste.
10. Prepare 1 Tbsp of lemon olive oil or other salad oil.
11. Prepare to taste of Salt and pepper.

Great as a side dish or as a main course. Place butternut squash, potatoes and onion in foil-lined pan. Meanwhile, in a small saucepan, combine the lentils with the water, shallot and bay leaf and bring to a boil. A warm salad made with roasted butternut squash, cranberries, spinach, and candied pecans.

Lentil Salad with Roasted Butternut Squash and Potatoes step by step

1. Pre-heat oven to 230C /450F. Toss the butternut squash and potatoes in olive oil and a bit of salt and pepper. Layout on and oven pan and bake for 20-30 minutes or until soft and nicely roasted. Turn the vegetables half way through the baking time..
2. While the vegetables are baking, rinse the lentils well. Put in a medium pot and cover with water. Bring to a boil and cook on medium heat for 15-20 minutes until soft but not mushy. Drain the lentils..
3. When lentils and vegetables are done, put into a large bowl and toss together with the dressing ingredients. I recommend adding the mustard and vinegar a little at a time so you can adjust the taste to your liking..
4. Lastly mix in the cherry tomatoes and serve warm immediately, or chill for later..

Healthy, filling and a perfect Great salad, I will share, used squash and roasted sweet potatoes, I roasted my veggies the day before and just brought them to room temperature to use on my salad. Roasted potato salad with asparagus, ramps, radishes, French lentils & sharp shallot vinaigrette is the perfect Spring side. The lentils stay firm, but integrate seamlessly with all the other elements. They make the salad feel hearty without taking away from the carb-fest quality, which is key! Toss the warm lentils with dressing, then add squash and mushrooms.