Hey everyone, it is John, welcome to my recipe page. Today, we’re going to prepare a special dish, lentil salad with roasted butternut squash and potatoes. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Place butternut squash, potatoes and onion in foil-lined pan. The hearty carby butternut squash and lentils add substance and make the salad filling without putting you in a You can replace the butternut squash with any ol' squash, or sweet potato. Coat the butternut squash slices with olive oil and place on a baking sheet.
Lentil Salad with Roasted Butternut Squash and Potatoes is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. Lentil Salad with Roasted Butternut Squash and Potatoes is something that I’ve loved my whole life. They are nice and they look wonderful.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook lentil salad with roasted butternut squash and potatoes using 11 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Lentil Salad with Roasted Butternut Squash and Potatoes:
- Prepare 1 cup peeled and cubed butternut squash
- Prepare 4 small potatoes, scrubbed and cubed
- Take to taste Salt and pepper
- Take 1 Tbsp olive oil
- Prepare 150 g green lentils
- Prepare 1 handful cherry tomatoes, quartered
- Get Dressing:
- Prepare 2 Tbsp vinegar, more to taste
- Take 1 Tbsp whole grain mustard, or to taste
- Take 1 Tbsp lemon olive oil or other salad oil
- Take to taste Salt and pepper
The sweet flavor of the roasted squash makes it equally fitting to serve for brunch or a side dish at dinner. I can also make a batch on Sunday and have my lunches all set for the entire week. Thai red curry flavoured roasted butternut squash and sweet potato soup made incredibly creamy and delicious It is made with roasted butternut squash, sweet potato and just a hint of spice. My mum used to boil a ham hock then add grated carrots, swede, leeks and lentils then add home made.
Instructions to make Lentil Salad with Roasted Butternut Squash and Potatoes:
- Pre-heat oven to 230C /450F. Toss the butternut squash and potatoes in olive oil and a bit of salt and pepper. Layout on and oven pan and bake for 20-30 minutes or until soft and nicely roasted. Turn the vegetables half way through the baking time.
- While the vegetables are baking, rinse the lentils well. Put in a medium pot and cover with water. Bring to a boil and cook on medium heat for 15-20 minutes until soft but not mushy. Drain the lentils.
- When lentils and vegetables are done, put into a large bowl and toss together with the dressing ingredients. I recommend adding the mustard and vinegar a little at a time so you can adjust the taste to your liking.
- Lastly mix in the cherry tomatoes and serve warm immediately, or chill for later.
Roasted Butternut Squash and Lentil Salad. Back to Roasted Butternut Squash and Lentil Salad. Here's what you need: butternut squash, brussels sprouts, red onion, olive oil, salt, pepper, green lentil, water, balsamic vinegar, maple syrup, salt, pepper. Lentil & Roasted Vegetable Salad. featured in Easy To Pack Vegan Lunches. The combination of hearty roasted potatoes and squash with the burst of tartness from the cranberries, the salty bite of feta and the fresh herbs combined with a sweet maple tahini dressing all bulked up with a healthy, plant-based protein from the chickpeas - it was really hard to want for.
So that is going to wrap this up for this exceptional food lentil salad with roasted butternut squash and potatoes recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
