Warm roasted squash and Puy lentil salad

Warm roasted squash and Puy lentil salad

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(11 ratings)

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Cooking time

Prep: 10 mins Cook: 30 mins

Skill level

Easy

Servings

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

Additional info

  • Vegetarian
  • Healthy
Nutrition info

Nutrition per serving

kcalories
304
protein
15g
carbs
41g
fat
10g
saturates
3g
fibre
13g
sugar
15g
salt
0.35g

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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Method

  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.

Recipe from Good Food magazine, November 2011

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Comments

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

martolina24's picture
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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
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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
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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
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loved this dish,i also used feta cheese and warmed the lentils up :)

melania_ishak's picture
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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
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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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