Warm roasted squash and Puy lentil salad

Warm roasted squash and Puy lentil salad

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(18 ratings)

Prep: 10 mins Cook: 30 mins


Serves 4
This fresh and vibrant salad makes use of tinned lentils, a store cupboard staple. The result is filling, low-fat and contains all of your five-a-day

Nutrition and extra info

  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal304
  • fat10g
  • saturates3g
  • carbs41g
  • sugars15g
  • fibre13g
  • protein15g
  • salt0.35g
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  • 1kg butternut squash, chunkily diced
  • 1½ tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 garlic clove, crushed
  • 2 tsp thyme leaves
  • 1 tbsp balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 1 tsp wholegrain mustard
  • 2 x 400g cans Puy lentils in water



    The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…

  • ½ red onion sliced
  • 100g bag spinach



    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 150g cherry tomatoes, halved
  • 40g Cheshire cheese
  • 1-2 tbsp toasted pumpkin seeds


  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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Comments (16)

catie74's picture

My kids love this. When they realised I was taking leftover for lunch the net at work they asked if they could do the same. I now make double the recipe so that the ids can do just that. It was in their lunch box for their first day back at school after the long Summer Holidays

cherylfisher's picture

very yummy! quick and easy to make and tasty too. It's light and summery but filling enough for a main meal (I love feta so topped with feta too). Will definitely make again

mimi19836's picture

Totally delicious and looks super impressive on plate! Definitely recommend. I used merchant gourmet lentils and feta.

kezmeeks's picture

Yummy! I used merchant gourmet puy lentils with the sundried tomatoes and basil flavouring, and feta cheese instead of Cheshire. Loved it, will make again!

aindom1's picture

Served this for a lunch along with Goats cheese and walnut flan from an old Good Food 30 all time greatest recipes and it went down really well. Only used one tin of lentils but it was enough, will certainly do this again.

mistertoshwell's picture

tasty - added roasted shallots and used rocket instead of spinach and sweet potato - everyone liked it

Princess Peach's picture

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!

matrwall's picture

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

martolina24's picture

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!

collinszzz's picture

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.

traywatson's picture

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!

gregsgirl23's picture

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

ffionjones's picture

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

melania_ishak's picture

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

helenm250's picture

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.

lacath's picture

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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