Roasted butternut squash salad with soy balsamic dressing

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• Helen's

  11 November 2007

  Helen's rated and commented on this recipe

  

  More filling than you'd expect. The dressing is particularly nice and could be used on other salads.

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• ventralarc

  27 November 2007

  ventralarc rated this recipe

  

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• Philip Butler

  21 December 2007

  Philip Butler rated and commented on this recipe

  

  Fantastic recipe, either as a main, or accompany roast pork. I added some red onion cut into eigths. Everyone loved it.

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• erixons

  22 February 2008

  erixons rated this recipe

  

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• Paul

  22 February 2008

  Paul rated and commented on this recipe

  

  Crying out for walnuts! And blue cheese too!

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• Christelle

  08 July 2008

  Christelle rated and commented on this recipe

  

  Roasted the butternut squash with some halloumi... Delicious

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• hilary buff

  21 August 2008

  hilary buff rated and commented on this recipe

  

  easy to make and delicious. eat this whenever i need a bit of 5 a day. i use the dressing portions for one serving and it tastes great! when i'm out of honey i use sweet chilli sauce and i use a tiny bit of tabasco instead of chopped chilli.

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• Sakafo

  18 October 2008

  Sakafo commented on this recipe

  Loving the halloumi, blue cheese and walnut ideas. Will try. I found that 20 minutes wasn't enough, by the way. More like 35.

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• jvcg

  03 December 2008

  jvcg rated and commented on this recipe

  

  This really is a gorgeous recipe - you won't be disappointed. Use any squash you've got and I like to add a bit of garlic to the roasting pan too. Agree that 25 mins may not be enough time in the oven depending on how big your pieces of squash are and how sweet and soft you want it to be on the plate. The dressing is amazing. It's definitely more filling than you'd expect. If you want to add a bit of extra weight, sausages work very well.

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• TheEdda

  06 January 2009

  TheEdda rated and commented on this recipe

  

  I really liked this! I also found the cooking time to be slightly short, however. The best part of the recipe is the dressing -- fiery, sweet and sour stuff!

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• Mellowmark

  11 January 2009

  Mellowmark rated and commented on this recipe

  

  Excellent. Similar to another couple of recipes I make except they have either pecans, walnuts or pine-nuts added and blue cheese, parmesan or feta + more rocket: but no dressing or just olive oil. The dressing with this recipe is a delicious and unusual earth savoury fusion of Italian balsamic and Japanese soy sauce, will be using it for other salads and I think it would be great with something oriental in style like chicken with spring onions, sesame seeds and ginger, or even with sea bass? However if adding cheese to the Roasted butternut squash salad recipe above then I would leave out the dressing as I think that combination would be horrible?!

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• Eve

  22 January 2009

  Eve commented on this recipe

  I used soya beans instead of lentils and served with pan fried mackerel, dusted in seasoned flour, which made this meal v.filling, but was delicious.

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• GoVeggie!

  01 March 2009

  GoVeggie! rated and commented on this recipe

  

  This is a fantastic meal, my boyfriend gave it 10/10! I would say that it would make a starter for 4 people or a main course for 2. The flavours really compliment each other. We added pea shoots to to the salad bed and we substituted honey for agave syrup which makes it vegan!

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• Belkey

  22 May 2009

  Belkey rated and commented on this recipe

  

  This was a bit to sweet for my taste, I like the suggestion of adding halloumi or other salty cheese, such as feta. I would also leave the honey out of the dressing next time.

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• Ellen White

  31 May 2009

  Ellen White commented on this recipe

  I used a tin of lentils as a cheat but these worked really well. I did not add spring onions but added red onions to the squash and roasted that together. Finished off with a handful of chopped coriander - lovely! The recipe did not say whether this salad should be eaten hot, warm or cold. I mixed the squash and lentils with the dressing and coriander and left it to reach room temperature before serving. It worked for me, everyone commented on how nice it was, even the sceptics!

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• Ellen White

  31 May 2009

  Ellen White rated this recipe

  

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• Noop

  06 June 2009

  Noop rated this recipe

  

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• Katharine

  18 June 2009

  Katharine rated and commented on this recipe

  

  Yummy, the dressing with the squash is absolutely beautiful!

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• Missis

  25 June 2009

  Missis rated and commented on this recipe

  

  Gorgeous, goes especially well with herby sausages.

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• Caro1986

  26 June 2009

  Caro1986 rated and commented on this recipe

  

  I just made this for my lunch and it was lovely! I didn't have any chillis and couldn't find my dried chillis but it was still lovely. The dressing was really nice, I used continental lentils instead of Puy and it worked well. Will definately make this again I can see it becoming one of my favourites.

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Ingredients

• 2kg butternut squash , peeled and cut into 2cm cubes
• olive oil
• 100g Puy lentils
• 100g rocket
• 1 tsp sesame seeds , toasted
• 6 spring onions , sliced

SOY DRESSING

• 5 tbsp olive oil
• 3 tbsp balsamic vinegar
• 1 tbsp soy sauce
• 1 red chilli , seeded and chopped
• 1 garlic clove , finely chopped
• 1 tsp clear honey

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 25 mins

Vegetarian

Ingredients

• 2kg butternut squash , peeled and cut into 2cm cubes
• olive oil
• 100g Puy lentils
• 100g rocket
• 1 tsp sesame seeds , toasted
• 6 spring onions , sliced

SOY DRESSING

• 5 tbsp olive oil
• 3 tbsp balsamic vinegar
• 1 tbsp soy sauce
• 1 red chilli , seeded and chopped
• 1 garlic clove , finely chopped
• 1 tsp clear honey

Per serving

342 kcalories, protein 10.3g, carbohydrate 37.1g, fat 17.9 g, saturated fat 2.4g, fibre 7.0g, salt 0.72 g

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