Warm roasted squash and Puy lentil salad

Warm roasted squash and Puy lentil salad

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(27 ratings)

Prep: 10 mins Cook: 30 mins


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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  • 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



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

  • ½ red onion sliced
  • 100g bag spinach



    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


  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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Frantic Flapjack
19th Jan, 2020
This was really lovely. All the ingredients go well with each other. I did warm the lentils through as well.
2nd Aug, 2018
Lovely filling salad. I also used feta instead of Cheshire cheese and I roast the pumpkin seeds at the same time as the squash. Keeps well for a couple of days too although if I'm saving some i dont mix the tomatoes and spinach in that portion until I'm ready to eat it.
Lily Earnshaw's picture
Lily Earnshaw
26th Jul, 2018
My parents went absolutely nuts over this! Fantastic recipe, although it needed a bit more mustard for my liking...I'll be making it for years to come!
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
7th Jun, 2016
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
14th Jan, 2016
Totally delicious and looks super impressive on plate! Definitely recommend. I used merchant gourmet lentils and feta.
1st Oct, 2015
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!
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.
26th Sep, 2013
tasty - added roasted shallots and used rocket instead of spinach and sweet potato - everyone liked it
Princess Peach
18th Feb, 2013
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!


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