Roasted butternut squash salad
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?
Roasted pumpkin salad with lentils
- 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
- 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
- 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
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.