Hello everybody, it’s Brad, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, lentil salad with roasted butternut squash and potatoes. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
The hearty carby butternut squash and lentils add substance and make the salad filling without putting you in a food coma. You can replace the butternut squash with any ol' squash, or sweet potato. Sub out the lentils, sub in brown rice.
Lentil Salad with Roasted Butternut Squash and Potatoes is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It is simple, it’s fast, it tastes yummy. Lentil Salad with Roasted Butternut Squash and Potatoes is something that I’ve loved my entire life. They’re nice and they look wonderful.
To begin with this particular recipe, we must first prepare a few components. You can have lentil salad with roasted butternut squash and potatoes using 11 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Lentil Salad with Roasted Butternut Squash and Potatoes:
- Get 1 cup peeled and cubed butternut squash
- Take 4 small potatoes, scrubbed and cubed
- Get to taste Salt and pepper
- Get 1 Tbsp olive oil
- Prepare 150 g green lentils
- Get 1 handful cherry tomatoes, quartered
- Make ready Dressing:
- Get 2 Tbsp vinegar, more to taste
- Get 1 Tbsp whole grain mustard, or to taste
- Make ready 1 Tbsp lemon olive oil or other salad oil
- Prepare to taste Salt and pepper
Roasted Butternut Squash Salad with tender winter squash, cranberries, pepitas, fresh greens, and tossed with a simple shallot vinaigrette is perfect for entertaining a crowd or planning your next lunch or dinner! Prep the butternut squash and toss with olive oil, maple syrup, salt & pepper, spread on a. Meanwhile, in a small saucepan, combine the lentils with the water, shallot and bay leaf and bring to a boil. It's not just your average lentil salad — it's a lentil salad that's filled to the brim with fall flavors like caramelized roasted butternut squash and red onions, hearty kale, toasted pecans, and sweet golden raisins, all dressed up in a roasted garlic-sherry vinaigrette.
Steps 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.
Finally, add the goat's cheese on top. Butternut squash is a excellent source of immune-supportive vitamin A and the cranberry adds extra sweetness. Top off your bento box salad with a side of nuts, seeds, fermented pickles or fresh fruit. If you can't find kabocha in your area, try using butternut squash. Keyword fall spinach salad, roasted butternut squash spinach salad.
So that’s going to wrap this up with this special food lentil salad with roasted butternut squash and potatoes recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
