Butternut squash salad
- Preparation and cooking time
- Serves 4
Get a whopping 4 of your 5-a-day with this superhealthy salad, why not make extra for your lunchbox too
- STEP 1
Heat oven to 200C/180C fan/gas 6. Spread the squash over a large baking sheet, drizzle over the oil and bake for 30 mins or until tender.
- STEP 2
Meanwhile, cook the rice and lentils in boiling salted water for 20 mins, adding the broccoli for the final 4 mins of cooking. Drain well, then stir in the cranberries and pumpkin seeds with some seasoning. Add the squash, pour over the lemon juice and serve.