Warm roasted squash and Puy lentil salad

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• Lacath

  30 December 2011

  Lacath rated and commented on this recipe

  

  A beautiful salad ! We loved it. I used raspberry vinegar & cider vinegar in equal parts instead of balsamic, and added a splash of hazelnut oil (because I didn't have any pumpkin seed oil which would have been my choice) I also left the onion slices in an ice bath and drained them just before adding them in the salad bowl. And finally, I used dry lentils instead of a can. I boiled the dry green lentils 10 min in unsalted water, then added the salt and boiled 10 more minutes. And used feta cheese since I have no idea what cheshire cheese is ! Just perfect ! Will certainly do it again ! May be with grated raw beetroot instead of tomatoes.

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• Helenm

  02 April 2012

  Helenm commented on this recipe

  Absolutely scrummy. I also used dried lentils and feta, and pumpkin because I couldn't find squash. Delicious, and the leftovers were equally good the next day.

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• Melania

  14 April 2012

  Melania rated and commented on this recipe

  

  Beautiful recipe, great salad. I added a good splash of olive oil and balsamic vinegar with a squeeze of lemon juice to lift the seasoning. Also using feta instead of cheshire cheese, missing out the pumpkin seeds although they would've been great. Fantastic salad thats ready for the lunchbox

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• ffionjones

  14 April 2012

  ffionjones rated and commented on this recipe

  

  loved this dish,i also used feta cheese and warmed the lentils up :)

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• gregsgirl23

  22 May 2012

  gregsgirl23 commented on this recipe

  really yummy, I love lentils and this salad is amazing. I added some cucumber and some carrot!

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• Tracey Watson

  12 June 2012

  Tracey Watson rated and commented on this recipe

  

  This is absolutely delicious - so fresh tasting! I'm taking leftovers for lunch tomorrow, and I can't wait! I also used feta as could not get any cheshire cheese this evening. Thanks!

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• Collinszzz

  02 January 2013

  Collinszzz rated and commented on this recipe

  

  Very tasty and filling, it goes down a storm whenever I serve this up to friends and they have all been on to this website to pick up the recipe too.

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• martolina24

  23 January 2013

  martolina24 rated and commented on this recipe

  

  Great lunch! I made a simple lemon and oil dressing instead of the vinegar and mustard and also heated up the lentils with a little bay leaf and thyme. I also cooked the red onion for about 5 minutes, to take the sharpness off. Delicious!

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• Natalia B

  03 February 2013

  Natalia B rated this recipe

  

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• Mathew

  06 February 2013

  Mathew rated and commented on this recipe

  

  Really enjoyed this salad! I used it for both dinner and lunches!

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• Nanski

  18 February 2013

  Nanski rated and commented on this recipe

  

  Really nice. Second time I made it is sauteed some mushrooms and carrot with garlic and thyme. At the end i added the lentils and dressing to warm them trough. I liked it better that way but either way was very tasty!

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http://www.bbcgoodfood.com/recipes/1755649/

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Ingredients

• 1kg butternut squash , chunkily diced
• 1½ tbsp olive oil
• 1 garlic clove , crushed
• 2 tsp thyme leaves
• 1 tbsp balsamic vinegar
• 1 tsp wholegrain mustard
• 2 x 400g cans Puy lentils in water
• ½ red onion sliced
• 100g bag spinach
• 150g cherry tomatoes , halved
• 40g Cheshire cheese
• 1-2 tbsp toasted pumpkin seeds

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 30 mins

Vegetarian, Low-fat, Super healthy

Ingredients

• 1kg butternut squash , chunkily diced
• 1½ tbsp olive oil
• 1 garlic clove , crushed
• 2 tsp thyme leaves
• 1 tbsp balsamic vinegar
• 1 tsp wholegrain mustard
• 2 x 400g cans Puy lentils in water
• ½ red onion sliced
• 100g bag spinach
• 150g cherry tomatoes , halved
• 40g Cheshire cheese
• 1-2 tbsp toasted pumpkin seeds

PER SERVING

304 kcalories, protein 15g, carbohydrate 41g, fat 10 g, saturated fat 3g, fibre 13g, sugar 15g, salt 0.35 g

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