Hello everybody, it’s Drew, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, lentil salad with roasted butternut squash and potatoes. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Place butternut squash, potatoes and onion in foil-lined pan. The hearty carby butternut squash and lentils add substance and make the salad filling without putting you in a You can replace the butternut squash with any ol' squash, or sweet potato. Coat the butternut squash slices with olive oil and place on a baking sheet.
Lentil Salad with Roasted Butternut Squash and Potatoes is one of the most favored of recent trending foods on earth. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. Lentil Salad with Roasted Butternut Squash and Potatoes is something which I have loved my entire life. They are fine and they look wonderful.
To get started with this recipe, we must 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:
- Prepare 1 cup peeled and cubed butternut squash
- Take 4 small potatoes, scrubbed and cubed
- Get to taste Salt and pepper
- Prepare 1 Tbsp olive oil
- Prepare 150 g green lentils
- Take 1 handful cherry tomatoes, quartered
- Take Dressing:
- Make ready 2 Tbsp vinegar, more to taste
- Prepare 1 Tbsp whole grain mustard, or to taste
- Make ready 1 Tbsp lemon olive oil or other salad oil
- Get to taste Salt and pepper
The sweet flavor of the roasted squash makes it equally fitting to serve for brunch or a side dish at dinner. I can also make a batch on Sunday and have my lunches all set for the entire week. Thai red curry flavoured roasted butternut squash and sweet potato soup made incredibly creamy and delicious It is made with roasted butternut squash, sweet potato and just a hint of spice. My mum used to boil a ham hock then add grated carrots, swede, leeks and lentils then add home made.
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.
Roasted Butternut Squash and Lentil Salad. Back to Roasted Butternut Squash and Lentil Salad. Here's what you need: butternut squash, brussels sprouts, red onion, olive oil, salt, pepper, green lentil, water, balsamic vinegar, maple syrup, salt, pepper. Lentil & Roasted Vegetable Salad. featured in Easy To Pack Vegan Lunches. The combination of hearty roasted potatoes and squash with the burst of tartness from the cranberries, the salty bite of feta and the fresh herbs combined with a sweet maple tahini dressing all bulked up with a healthy, plant-based protein from the chickpeas - it was really hard to want for.
So that’s going to wrap it up for this special food lentil salad with roasted butternut squash and potatoes recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
