Roasted butternut squash salad with soy balsamic dressing

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olive magazine

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1. Heat the oven to 200C/fan 180C/gas 6. Put the squash on a baking sheet, drizzle with 1 tbsp olive oil and season. Roast for 20 minutes or until tender, shaking the tray a couple of times to keep it from sticking. Simmer the lentils for about 15 minutes or until al dente, then drain.
2. Whisk together the dressing ingredients. Put the rocket in a shallow serving bowl and arrange the lentils and squash on top. Pour the dressing over and top with sesame seeds and spring onion.

Per serving

342 kcalories, protein 10.3g, carbohydrate 37.1g, fat 17.9 g, saturated fat 2.4g, fibre 7g, salt 0.72 g

Latest comments and suggestions

• 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

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• Philip

  21 December 2007

  Philip 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

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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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Ingredients

• 2kg butternut squashes , 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

Preperation and cooking times

Vegetarian

Ingredients

• 2kg butternut squashes , 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 7g, salt 0.72 g

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