Simone's Kitchen

Roasted butternut squash salad

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?

Roasted pumpkin salad | insimoneskitchen.com

Roasted pumpkin salad with lentils
Prep Time
25 mins
Cook Time
25 mins
Total Time
50 mins
 

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)

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
  1. 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.
  2. 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
  3.  

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4 comments

  1. I love roasted winter squash/pumpkin and can eat it no matter the season. I love this salad.

  2. I love roast squash! And it’s dandy in a salad. Love the dressing — really interesting.

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