Butternut squash salad

Latest comments and suggestions

• sw77

  22 August 2011

  sw77 rated and commented on this recipe

  

  This salad needs flavour! Roast the squash with garlic and some cumin seeds, and a olive oil dressing to finish ....?

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• LouRogers

  13 September 2011

  LouRogers rated and commented on this recipe

  

  I think it was delicious! The cranberries and squash made it lovely and sweet, with the pumpkin seeds giving it a really nice contrasting crunch. It's going to become a firm favourite in my house!

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• spottedsparrow

  22 September 2011

  spottedsparrow rated and commented on this recipe

  

  Delicious, filling and healthy. I added 2 cloves of garlic (finely chopped) to the squash about half way through the cooking time, and made a dressing with the lemon juice and some plain yoghurt.

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• Despina

  17 December 2011

  Despina rated and commented on this recipe

  

  Very tasty! I made a little extra to have for the lunch the next day too. I would agree that when I next make this I will add garlic to the squash and perhaps make a dressing with the lemon juice

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• faye

  12 February 2012

  faye rated and commented on this recipe

  

  This salad is awful! I really wanted to like this, especially as it is healthy but I found in to be bland and really not nice :-(

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• puretherapy

  21 March 2012

  puretherapy rated and commented on this recipe

  

  Great salad, although I would recommend as said before to add garlic to the butternut squash while roasting. I also added some chilli to the squash as well for a kick.

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• Bryony

  11 April 2012

  Bryony rated and commented on this recipe

  

  Absolutely delicious!! I roasted the squash with garlic and cumin seeds, then at the end used the lemon juice to make a dressing with olive oil, salt, pepper and sugar. Will definitely be making this often!!

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• MilleyCastfire

  16 April 2012

  MilleyCastfire commented on this recipe

  Terrible. Like other comments mentioned above (as I believe it is best to read those as people normally do say to things in and it makes it better) I added some garlic and chili to the roasting of the butternut squash. Even with this, this was a terrible recipe! It was very dry and just tasteless! Much better things can be created from butternut squash, stay away from this recipe. Ye have been warned.

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• nomnom

  15 May 2012

  nomnom rated and commented on this recipe

  

  I really enjoyed this salad and will definitely make it again. We roasted the squash with garlic, chili and black pepper and pinch of salt, and added it with the oil to the rice. We also added fresh coriander which gave a summery feel to the salad with an extra squeeze of lemon juice. Very tasty!

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• SueMag

  06 June 2012

  SueMag rated and commented on this recipe

  

  Have made this several times in the last couple of weeks. Didn't really like the broccoli in the salad so have substituted it with edamame beans - just cooked for 5 minutes in with the rice and lentils. Love it cold for lunch - very healthy.

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• Nicky

  24 June 2012

  Nicky rated and commented on this recipe

  

  This is a really yummy recipe - when roasting the squash I added garlic and balsamic vinegar. Very tasty and healthy too!

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• AnnieR

  28 July 2012

  AnnieR rated and commented on this recipe

  

  Very healthy but not very tasty at all. I won't be making this again.

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• Anja

  06 August 2012

  Anja commented on this recipe

  Lovely tasty salad. Don't forget to add salt, pepper and some herbs to enhance the flavours. I served the salad with pork chopped topped with roasted apples so it balanced the salad well and I cannot therefore agree with the comments about lack of flavours. I will be making this salad again.

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• KBU

  15 January 2013

  KBU rated and commented on this recipe

  

  I liked it, my boyfriend did not.... but no matter what it definitely needs flavour!

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• Spinky

  01 June 2013

  Spinky rated and commented on this recipe

  

  I agree with Spotted Sparrow. I added 2 cloves of finely sliced garlic to the butternut squash for the last 10 minutes. I dare say it would be very nice without, but I add a little garlic to lots of recipes! I must have made this about a dozen times now, always with the intention that we have it for packed lunch the next day. There is never enough left after seconds...

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• periperi1984

  18 June 2013

  periperi1984 commented on this recipe

  This salad has the potential to be a real success with a few tweaks. I roasted the butternut squash with some salt, garlic and crushed cumin powder. I also used a mix of red rice, brown rice and giant cous cous, all boiled in stock instead of plain water. This helps to significantly add some texture and flavour to the grains. I omit the lentils altogether, making up for the missing 50g with the red rice and giant cous cous. Also, if being served as a main, I think this only serves two. I definitely cannot get 4 servings out of this but I guess that would depend a lot on the size of the butternut squash.

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http://www.bbcgoodfood.com/recipes/1572649/

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Ingredients

• 1 butternut squash , peeled, deseeded and diced
• 2 tsp olive oil
• 50g wild and brown rice
• 50g Puy lentils
• 1 head broccoli , cut into florets
• 50g dried cranberries
• 25g pumpkin seeds
• juice 1 lemon

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Cook 50 mins

Vegetarian, Gluten-free, Low-fat, Super healthy

Ingredients

• 1 butternut squash , peeled, deseeded and diced
• 2 tsp olive oil
• 50g wild and brown rice
• 50g Puy lentils
• 1 head broccoli , cut into florets
• 50g dried cranberries
• 25g pumpkin seeds
• juice 1 lemon

Per serving

266 kcalories, protein 12g, carbohydrate 43g, fat 7 g, saturated fat 1g, fibre 7g, sugar 18g, salt 0.05 g

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