Warm roasted squash and Puy lentil salad

Warm roasted squash and Puy lentil salad

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(19 ratings)

Prep: 10 mins Cook: 30 mins

Easy

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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Ingredients

  • 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
    Lentils

    Lentils

    len-til

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

  • ½ red onion sliced
  • 100g bag spinach
    Spinach

    Spinach

    spin-atch

    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

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.

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Comments, questions and tips

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catie74
10th Sep, 2016
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
7th Jun, 2016
5.05
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
14th Jan, 2016
5.05
Totally delicious and looks super impressive on plate! Definitely recommend. I used merchant gourmet lentils and feta.
kezmeeks
1st Oct, 2015
3.8
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
18th Nov, 2013
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
26th Sep, 2013
tasty - added roasted shallots and used rocket instead of spinach and sweet potato - everyone liked it
Princess Peach
18th Feb, 2013
5.05
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
6th Feb, 2013
5.05
Really enjoyed this salad! I used it for both dinner and lunches!
martolina24
23rd Jan, 2013
5.05
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
2nd Jan, 2013
5.05
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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