Butternut squash salad | insimoneskitchen.com

I love autumn… It’s that promising smell in the air of things to come. Leaves falling, temperatures dropping and winter slowly but surely approaching. I also love autumn because it gives a whole new array of fabulous ingredients to work with and pumpkin being maybe the most obvious one. Ok, ok, I know you can buy butternut squash virtually all year round these days but I really only use it when autumn arrives. Call me old fashioned. I just don’t want pumpkin in the middle of summer. Do you?

In any case this salad has a lot to go for it; pumpkin, lentils and fresh greens… What’s not to love?

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Roasted pumpkin salad with lentils

Lovely flavors with the sweetness of the squash but needs a salty note in the form of bacon bits or some nice salty cheese (I’m definitely going to try this with fried halloumi cubes next time)
Prep Time: 25 mins
Cook Time: 25 mins
Total Time: 50 mins
Servings: 4

Ingredients

  • 2 kg butternut squash peeled and cut into 2 cm chunks
  • olive oil
  • 100 g puy lentils
  • 100 g rocket
  • 1 teaspoon sesame seeds toasted
  • 6 spring onions sliced

Soy Dressing

  • 5 tablespoons olive oil
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon soy sauce
  • 1 red chili seeded and chopped
  • 1 garlic clove finely chopped
  • 1 teaspoon honey clear

Instructions

  • Heat the oven to 200C/fan 180C/gas 6. Put the squash on a baking sheet, drizzle with 1 tbsp olive oil and season. Roast for 20 minutes or until tender, shaking the tray a couple of times to keep it from sticking. Simmer the lentils for about 15 minutes or until al dente, then drain.
  • Whisk together the dressing ingredients. Put the rocket in a shallow serving bowl and arrange the lentils and squash on top. Pour the dressing over and top with sesame seeds and spring onions
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Disclaimer

The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

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