Roasted butternut squash and lentil salad recipe

Hearty but healthy, this autumnal salad from Bill's is the perfect dish to cook as the weather gets cooler.

Ingredients

Details

  • Cuisine: British
  • Recipe Type: Salad
  • Difficulty: Easy
  • Preparation Time: 20 mins
  • Cooking Time: 20 mins
  • Serves: 4

Step-by-step

  1. Preheat your oven to 180°C/gas mark 6/ 390°F
  2. Coat the butternut squash in oil and salt and roast for approximately 20 minutes until golden and soft.
  3. Boil the lentils in salted water until tender, usually around 15 to 20 minutes. Allow to cool
  4. Toss the cooked puy lentils with the mint, parsley, spring onion and sea salt. 
  5. Add the cooked butternut squash and dish into bowls. 
  6. Drizzle with lemon juice and olive oil, and garnish with the rocket, watercress and pomegranate seeds.

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